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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.1
- 수록면
- 137 - 148 (12page)
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The effect of the addition of dietary fiber extracted from wheat, bamboo, and oat on the quality of fried pork loin batter was investigated. Quality evaluation included proximate composition, pH, color, viscosity, coating and frying yield, electronic nose, and sensory evaluation. Regarding proximate composition of fried batter and fried pork loin, the water content of the dietary fiber treatments was significantly higher than that of the control (p < 0.05), whereas fat content was significantly lower than that of the control (p < 0.05). The lightness of non-fried batter with dietary fiber treatments was significantly higher than that of the control (p < 0.05), whereas the yellowness was significantly lower than that of the control (p < 0.05). The lightness, redness, and yellowness of fried pork loin with dietary fiber treatment were significantly lower than those of the control (p < 0.05). The viscosity and coating and frying yield of dietary fiber treatments were significantly higher than those of the control (p < 0.05). The volatile compounds of dietary fiber treatments were decreased “tallowy” flavor and increased “buttery” and “milky” flavor. The principal components of bamboo and oat fiber treatments were clearly distinguishable from those of the control; however, similar principal components as those of the control were obtained with wheat fiber treatment. Regarding sensory evaluation, the color, texture, and overall acceptability of wheat and oat fiber treatments were significantly higher than those of the control (p < 0.05), and the flavor of the wheat fiber treatment was significantly higher than that of the control (p < 0.05). These results show that wheat and oat fibers are suitable for fried pork loin batter and improve its quality.
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참고문헌 (36)
참고문헌 신청
A.V.A Resurreccion / 2004 / Sensory aspects of consumer choices for meat and meat products / Meat Science 66(1):11~20
I.Sam Saguy / 2003 / Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects / Journal of Food Engineering 56(2-3):143~152
Jennette D. Higgs / 2000 / The changing nature of red meat: 20 years of improving nutritional quality / Trends in Food Science & Technology 11(3):85~95
M. Mellema / 2003 / Mechanism and reduction of fat uptake in deep-fat fried foods / Trends in Food Science & Technology 14(9):364~373
Francisco J. Sanchez-Muniz / 1992 / Deep-frying of sardines in different culinary fats. Changes in the fatty acid composition of sardines and frying fats / Journal of Agricultural and Food Chemistry 40(11):2252~2256
I.Sam Saguy / 2003 / Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects / Journal of Food Engineering 56(2-3):143~152
Jennette D. Higgs / 2000 / The changing nature of red meat: 20 years of improving nutritional quality / Trends in Food Science & Technology 11(3):85~95
M. Mellema / 2003 / Mechanism and reduction of fat uptake in deep-fat fried foods / Trends in Food Science & Technology 14(9):364~373
Francisco J. Sanchez-Muniz / 1992 / Deep-frying of sardines in different culinary fats. Changes in the fatty acid composition of sardines and frying fats / Journal of Agricultural and Food Chemistry 40(11):2252~2256
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