Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber

• 발행기관: 한국축산식품학회
• 저자명: Hyun Dong Paik Cheon Jei Kim Tae Hyun Kim Ji Hun Choi Doo Jeong Han Yun Sang Choi Hack Youn Kim Mi A
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제6호, 966~974쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.12.31

영문 초록

This study evaluated the effects of rice bran fiber (RBF) on the quality of semi-dried pork jerky (SDPJ). SDPJ was supplemented with RBF at levels of 0 (control), 1, 2, and 3%. The addition of RBF at various levels affected the composition of SDPJ except for the fat content (p>0.05). The addition of RBF at a level higher than 2% increased the protein and ash contents of SDPJ (p0.05). Increased level of RBF increased the pH. The rancidity of SDPJ was increased (p

키워드

semi-dried jerky dietary fiber rice bran fiber shear force sensory property