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Effects of Rice Bran Fiber on Changes in the Quality Characteristics of Raw Ground Pork during Chilled Storage
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 Title & Authors
Effects of Rice Bran Fiber on Changes in the Quality Characteristics of Raw Ground Pork during Chilled Storage
Kim, Hyun-Wook; Choi, Yun-Sang; Choi, Ji-Hun; Han, Doo-Jeong; Kim, Hack-Youn; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Cheon-Jei;
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Ground pork containing 0, 1, 2, or 3% rice bran fiber was prepared. pH increased as the amount of rice bran fiber added increased (p<0.05) but decreased during storage. The lightness and redness values of the raw ground pork decreased with the addition of rice bran fiber, and ground pork containing 3% rice bran fiber had the highest yellowness value during early storage (p<0.05). Moreover, adding rice bran fiber was not associated with color stability during storage. Samples containing 2 or 3% rice bran fiber had improved cooking loss, hardness, gumminess, and chewiness. Furthermore, rice bran fiber enhanced tenderness, juiciness, and overall acceptability on a sensory evaluation. These physico-chemical properties were maintained to the final storage period. The best results were obtained with ground pork containing 2 or 3% rice bran fiber. Rice bran fiber combined with useful antioxidants may be a more effective approach to increase the stability of ground pork during cold storage.
rice bran fiber;dietary fiber;ground pork;chilled storage;
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