JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effects of Wheat Fiber with Breading on Quality Characteristics of Pork Loin Cutlet
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Wheat Fiber with Breading on Quality Characteristics of Pork Loin Cutlet
Park, Kwoan-Sik; Choi, Yun-Sang; Kim, Hyun-Wook; Song, Dong-Heon; Lee, Soo-Yeon; Choi, Ji-Hun; Kim, Cheon-Jei;
  PDF(new window)
 Abstract
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 (p<0.05). However, the fat content, calorie, redness, hardness, cohesiveness, gumminess, and chewiness decreased with increasing wheat fiber levels (p<0.05). The protein content, yellowness, and springiness of pork loin cutlets did not show significant difference (p>0.05). 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.
 Keywords
pork cutlet;wheat fiber;dietary fiber;sensory evaluation;pork loin;
 Language
Korean
 Cited by
1.
율피분말 첨가가 돈육 패티의 항산화 활성과 품질특성에 미치는 영향,주신윤;최해연;

한국식품영양과학회지, 2014. vol.43. 5, pp.698-704 crossref(new window)
2.
함초(Salicornia herbacea L.)분말을 첨가한 돈육패티의 항산화활성 및 품질특성,주신윤;최해연;

한국식품영양과학회지, 2014. vol.43. 8, pp.1189-1196 crossref(new window)
1.
Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat, Journal of Food Science and Technology, 2016, 53, 1, 658  crossref(new windwow)
2.
Effect of red pepper seed powder on the quality characteristics of chicken thigh frankfurters, Korean Journal of Food Science and Technology, 2016, 48, 4, 372  crossref(new windwow)
3.
Effects of Mechanical Processing and Ganghwa Mugwort on Stability of Chicken Neobiahni during Storage, Korean journal of food and cookery science, 2016, 32, 3, 261  crossref(new windwow)
4.
Antioxidant Activity and Quality Characteristics of Pork Patties Added with Saltwort (Salicornia herbacea L.) Powder, Journal of the Korean Society of Food Science and Nutrition, 2014, 43, 8, 1189  crossref(new windwow)
5.
Effects of Chestnut Inner Shell Powder on Antioxidant Activities and Quality Characteristics of Pork Patties, Journal of the Korean Society of Food Science and Nutrition, 2014, 43, 5, 698  crossref(new windwow)
6.
Effect of Cooking on the Food Safety of Cutlet - Changes of Internal Temperature, Color, and Indicator Organisms -, Korean Journal of Environmental Health Sciences, 2015, 41, 2, 82  crossref(new windwow)
 References
1.
AOAC (2007) Official methods of analysis of AOAC. 18th ed, Association of Official Analytical Chemists, Washington, DC.

2.
Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32, 62-66.

3.
Cengiz, E. and Gokoglu, N. (2005) Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition. Food Chem. 91, 443-447. crossref(new window)

4.
Chae, Y. C. (2005) Quality characteristics of pork cutlet by cooking method. Korean J. Food Cookery Sci. 21, 490-495.

5.
Cho, S. H., Park, B. Y., Wyi, J. J., Hwang, I. H., Kim, J. H., Chae, H. S., Lee, J. M., and Kim, Y. K. (2003) Physicochemical and sensory characteristics of pork cutlet containing ginseng saponin. J. Anim Sci. Technol. 45, 633-640. crossref(new window)

6.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Kim, H. W., Lee, M. A., Chung, H. J., and Kim, C. J. (2012) Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties. Meat Sci. 91, 1-7. crossref(new window)

7.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Jeong, J. Y., Chung, H. J., and Kim, C. J. (2010) Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters. Meat Sci. 84, 557-563. crossref(new window)

8.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., and Kim, C. J. (2009) Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci. 82, 266-271. crossref(new window)

9.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Lee, S. E., Jeong, J. Y., Paik, H. D., and Kim, C. J. (2008) Effects of rice bran fiber on quality of low-fat tteokgalbi. Food Sci. Biotechnol. 17, 959-964.

10.
Choi, Y. S., Lee, M. A., Jeong, J. Y., Choi, J. H., Han, D. J., Kim, H. Y., Lee, E. S., and Kim, C. J. (2007) Effects of wheat fiber on the quality of meat batter. Korean J. Food Sci. An. 27, 22-28. crossref(new window)

11.
Fernandez-Gines, J. M., Fernandez-Lopez, J., Sayas-Barbera, E., Senara, E., and Perez-Alvarez, J. A. (2004) Lemon albedo as a new source of dietary fiber: Application to bologna sausage. Meat Sci. 67, 7-13. crossref(new window)

12.
Han, K. S., Jeon, H. J., Kim, Y. B., and Lee, J. H. (2002) Sensory and nutritional characteristics of stuffed pork cutlet with Kimchi, pineapple, and seasoned small green onion. The Korean J. Culinary Res. 8, 217-226.

13.
Huang, S. C., Tsai, Y. F., and Chen, C. M. (2011) Effects of wheat fiber, oat fiber, and inulin on sensory and physic-chemical properties of chinese-style sausages. Asian-Aust. J. Anim. Sci. 24, 875-880. crossref(new window)

14.
Kim, B. S. and Lee, Y. E. (2009) Effect of cellulose derivatives to reduce the oil uptake of deep fat fried batter of pork cutlet. Korean J. Food Cookery Sci. 25, 488-495.

15.
Lee, H. J. and Shin, M. S. (2006) Quality characteristics of french bread with various dietary fibers. Korean J. Food Cookery Sci. 22, 477-487.

16.
Lee, M. A., Han, D. J., Jeong, J. Y., Choi, J. H., Choi, Y. S., Kim, H. Y., Paik, H. D., and Kim, C. J. (2008) Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage. Meat Sci. 80, 708-714. crossref(new window)

17.
Lee, Y. C., Song, D. S., and Yoon, S. K. (2003) Effects of ISP adding methods and freezing rate on quality of pork patties and cutlets. Korean J. Food Sci. Technol. 35, 182-187.

18.
Lee, Y. C., Yang, H. S., and Kim, D. H. (2001) Shelf life determination of precooked frozen pork cutlets. Food Sci. Biotechnol. 10, 272-277.

19.
Parizek, E. A., Ramsey, C. B., Galyean, R. D., and Taum, J. D. (1981) Sensory properties and cooking losses of beef/pork hamburger patties. J. Food Sci. 46, 860-863. crossref(new window)

20.
SAS (2008) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.

21.
Seyhan, F. D., Serpi, S., and Gulum, S. (2004) Effects of soy and rice flour addition on batter rheology and quality of deep fat fried chicken nuggets J. Food Egineer. 71, 127-132.

22.
Turhan, S., Sagor, I., and Ustun, N. S. (2005) Utilization of hazelnut pellicle in low-fat beef burgers. Meat Sci. 71, 312-316. crossref(new window)

23.
Yilmaz, I. (2005) Physicochemical and sensory characteristics of low fat meatballs with added wheat bran. J. Food Eng. 69, 369-373. crossref(new window)