카놀라유와 감 껍질을 첨가한 저지방 돈육 Patty의 냉장저장 중 품질변화
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영문초록

Purpose: This study examined the effect of canola oil and persimmon peel as animal fat replacements on the physicochemical properties of low-fat pork patty during cold storage. Methods: Four treatments were performed: control (CON, 20% pork fat) and three low-fat formulations: CP2 (canola oil 8% and persimmon peel 2%), CP4 (canola oil 8% and persimmon peel 4%) and CP6 (canola oil 8% and persimmon peel 6%). Results: The pH during storage was the highest and lowest in CON and CP6, respectively. The DPPH free radical scavenging activity decreased during storage, CP6 was the highest (p<0.05). The TBARS increased during storage, CON was the highest (p<0.05). The VBN content increased after storage for three days (p<0.05). The L-value increased and the a-value decreased during storage (p<0.05). The b-value during storage was not changed significantly, and that of CON was lowest among the samples (p<0.05). The water holding capacity and cooking yield were highest and the diameter reduction was lowest in CP2 during storage (p<0.05). Conclusion: The addition of canola oil and persimmon peel during the process of making low-fat pork patties has antioxidant effects that maintain the physical qualities. The addition of 2% persimmon peel was most appropriate.
  • 가격4,000
  • 페이지수9 페이지
  • 발행년2019
  • 학회명한국식품조리과학회(구 한국조리과학회)
  • 저자심동욱 ( Dong-wook Sim )
  • 파일형식아크로뱃 뷰어(pdf)
  • 자료번호#6384436
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