Preventive Nutrition and Food Science

  • 제6권3호
  • /
  • Pages.158-162
  • /
  • 2001
  • /
  • 2287-1098(pISSN)
  • /
  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

Chemical, Physical Sensory Properties of Expanded Extrudates from Pork Meat-Defatted by Soy Flour-Corn Starch Blends, With or Without Ingredients Derived from Onion, Carrot and Oat

  • Jennifer J. Jamora (Meat Science Section, Department of Animal Science, Texas A&M University, College Station) ;
  • Rhee, Ki-Soon (Meat Science Section, Department of Animal Science, Texas A&M University, College Station) ;
  • Rhee, Khee-Choon (Department of Soil and Crop Sciences, Texas A&M University, College Station)
  • 발행 : 2001.09.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Blends of pork meat (20%), defatted soy flour (25%), and corn starch (48.61~53.71%) were prepared with or without additional non-meat ingredients, i.e., onion powder (1%), alone or in combination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). All blends were formulated for 22.78% moisture, with water added where necessary. They were extruded using a laboratory single-screw extruder at 16$0^{\circ}C$ profess temperature and 170 rpm screw speed. The additional ingredients generally decreased product expansion and increased bulk density and shear force. When the product with no additional ingredient and the product with onion powder were evaluated by trained sensory panelists, \"grain complex\" was the most intense flavor note for both. With 1 % onion powder in feed, a distinct \"onion\" flavor note was detectable in extrudates. All the products may be considered \"healthful\" based on nutrient profiles.t; based on nutrient profiles.

키워드

참고문헌

  1. Snack World v.55 no.6 State of the snack food industry Wilkes, A.P.;Walter, A.;Hodgen, D.
  2. J. Food Sci. v.58 High-protein texturized products of defatted soy flour, corn starch and beef: shelf-life, physical and sensory properties Park, J.;Rhee, K.S.;Kim, B.K.;Rhee, K.C.
  3. Extrusion of mutton and potato flakes. In Developments in Food Science v.32 Food Flavors, Ingrediencts and Composition Southard, C.L.;Maga, J.A.;Charalambous, G.(ed.)
  4. Food Res. Int. v.29 Effects of location and spacing of reverse screw and kneading element combination during twin-screw extrusion of starchy and proteinaceous blends Gogoi, B.K.;Choudhury, G.S.;Oswalt, A.J.
  5. J. Muscle Foods v.8 Characteristics of expanded extrudates containing nonmeat ingredients and lamb, pork, or beef Rhee, K.S.;Park, J.;Kwon, K.S.;Ziprin, Y.A.;Rhee, K.C.
  6. Meat Sci. v.52 Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch ad goat meat, lamb, mutton, spent fowl meat, or beef Rhee, K.S.;Cho, S.H.;Pradhan, A.M.
  7. J. Food Sci. Nutr. v.6 Extrusion puffing of pork meat-defatted soy flour-corn starch blends to produce snack-like products Jamora, J.J.;Rhee, K.S.;Rhee, K.C.
  8. Official Methods of Analysis (15th ed.) AOAC
  9. J. Biol. Chem. v.226 A simple method for the isolation and purification of total lipids from animal tissues Folch, J.;Less, M.;Sloane-Stanley, G.H.
  10. J. Chromatogr. Sci. v.19 Rapid preparation of fatty acid methylesters using organic base-catalyzed transesterification Metcalfe, L.;Wang, C.N.
  11. Meat Sci. v.23 Fatty acid profiles of the total lipids and lipid oxidation in pork muscles as affected by canola oil in the animal diet and muscle location Rhee, K.S.;Ziprin, Y.A.;Ordonez, G.;Bohac, C.E.
  12. J. Nutr. v.127 Endogenous synthesis of arginine plays an important role in maintaining homeostasis in postweaning growing pigs Wu, G.;Davis, P.K.;Flynn, N.E.;Knabe, D.A.;Davidson, J.T.
  13. Sensory Evaluation Techniques (2nd ed.) Meilgaard, M.;Civille, G.V.;Carr, B.T.
  14. SAS Users Guide : Statistics (Version 6.11) SAS
  15. USDA Nutrient Database for Standard Reference, Release 12. Nutrient Data Laboratory USDA
  16. J. Food Eng. v.31 Effects of die dimensions on extruder performance Sokhey, A.S.;Ali, Y.;Hanna, M.A.
  17. J. Food Sci. v.55 Effect of ingredients on physical/structural properties of extrudates Moore, D.;Sanei, A.;Van Hecke, E.;Bouvier, J.M.
  18. Crit. Rev. Food Sci. Nutr. v.32 Extrusion of food proteins Areas, J.A.G.