브레딩시 밀 식이섬유 첨가가 돈육 등심 돈가스 품질특성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 박관식 최윤상 김현욱 송동헌 이수연 최지훈 김천제
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제4호, 504~511쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2012.08.31

영문 초록

The effects of the addition of wheat fiber on physico-chemical properties and sensory characteristics of pork loin cutlets were investigated to develop pork loin cutlets formulated with different concentrations of wheat fiber (0, 1, 2, 3, and 4%). The moisture content, ash content, pH, and lightness of pork loin cutlets increased with increasing wheat fiber levels (p0.05). The sensory evaluation shows the greatest overall acceptability was ranked at the pork loin cutlets added with wheat fiber at 3%. Pork loin cutlets with added wheat fiber could be commercially acceptable meat products, and can be improved quality characteristics. The best results were obtained for pork loin cutlets with addition of 3% wheat fiber.

키워드

Pork cutlet wheat fiber dietary fiber sensory evaluation pork loin