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http://dx.doi.org/10.5851/kosfa.2007.27.2.228

Quality Characteristics of Meat Batters Containing Dietary Fiber Extracted from Rice Bran  

Choi, Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Jeong, Jong-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Hack-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Lee, Mi-Ai (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Shim, So-Yeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.27, no.2, 2007 , pp. 228-234 More about this Journal
Abstract
The purpose of this study was to investigate quality characteristics of the meat batter containing dietary fiber extracted rice bran. The formulations of meat batters were manufactured in a model system with 2% raw rice bran and 2, 4, 6% levels of dietary fiber extracted rice bran, respectively. The proximate compositions of dietary fiber extracted rice bran were 53.27% dietary fiber, 6.10% crude fat, 22.99% crude protein, 12.78% crude moisture, and 7.41% crude ash. Compared with control of uncooked meat batter, the pH value of all treatments were significantly different(p<0.05). The pH of cooked meat batter were similar to uncooked meat batter. $CIE\;L^*-\;and\;CIE\;b^*-value$ of uncooked meat batter containing dietary fiber extracted rice bran were lower than control, but CIE $a^*-value$ of treatment was higher than those in control(p<0.05). All treatments had significantly lower cooking loss and emulsion stability than control(p<0.05). Compared with control, viscosity of the treatments containing dietary fiber extracted rice bran were observed significantly higher than those in control (p<0.05). And then hardness, cohesiveness, gumminess, and chewiness of treatments were higher than in control(p<0.05). Conclusively, the results of this study showed that addition of dietary fiber extracted rice bran affected the high quality properties of meat batter.
Keywords
meat batter; dietary fiber; extracted rice bran; raw rice bran;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
Times Cited By Web Of Science : 16  (Related Records In Web of Science)
Times Cited By SCOPUS : 15
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