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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 783 - 791 (9page)
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This study was carried out to investigate the effects of adding lotus root and leaf powder on the quality characteristics of cooked pork patties. The patties were of four types: unadulterated (control, T0), 0.5% lotus root powder (T1), 0.25% lotus root and 0.25% lotus leaf powder (T2), and 0.5% lotus leaf powder (T3). We found that the moisture content was highest in T1 group, and that the protein and fat contents were lowest in T1 (p<0.05). The ash content was lowest in T0 (p<0.05). The cooking yield and moisture retention level were not significantly different among the samples, but fat retention was the highest in T3 (p<0.05). The hardness, springiness, cohesiveness and chewiness were also highest in T3, and the gumminess was lowest in T0 (p<0.05). The $L^*$ values tended to increase with longer storage periods, and that of T0 was the highest after nine days of the storage (p<0.05). By contrast, the $a^*$ values decreased with longer storage periods (p<0.05), with that of T3 being the lowest (p<0.05) during storage periods. The water holding capacity decreased with longer storage periods, and that of T1 was the highest (p<0.05) during storage periods. The pH of T1 decreased, and those of T2 and T3 increased with a longer storage period (p<0.05). TBARS values increased with a longer storage period, and those of T0, T1, T2 and T3 were 8.69, 2.95, 0.88 and 0.55 mg/kg, respectively, after nine days of storage (p<0.05).
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참고문헌 (45)
참고문헌 신청
Agnihotri VK / 2008 / Constituents of Nelumbo nucifera leaves and their antimalarial and antifungal activity / Phytochem Letters 1(2):89~93
Ahmad S / 2007 / Quality and shelf life evaluation of fermented sausage of buffalo meat with different levels of heart and fat / Meat Sci 75(4):603~609
Anderson ET / 2001 / Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef / Food Res Inter 34(8):689~694
Bañón S / 2007 / Ascorbate, green tea and grape seed extract increase the shelf life of low sulphite beef patties / Meat Sci 77(4):626~633
Berry BW / 1994 / Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties / J Food Sci 59(1):10~14
Ahmad S / 2007 / Quality and shelf life evaluation of fermented sausage of buffalo meat with different levels of heart and fat / Meat Sci 75(4):603~609
Anderson ET / 2001 / Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef / Food Res Inter 34(8):689~694
Bañón S / 2007 / Ascorbate, green tea and grape seed extract increase the shelf life of low sulphite beef patties / Meat Sci 77(4):626~633
Berry BW / 1994 / Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties / J Food Sci 59(1):10~14
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