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http://dx.doi.org/10.5851/kosfa.2008.28.3.319

Effect of Adding Levels of Rice Bran Fiber on the Quality Characteristics of Ground Pork Meat Product  

Choi, Yun-Sang (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)
Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal resources, Konkuk University)
Jeong, Jong-Youn (Department of Animal Science, University of Wisconsin-Madison)
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.28, no.3, 2008 , pp. 319-326 More about this Journal
Abstract
This study evaluated the effects of adding levels of rice bran fiber on the chemical compositions, cooking characteristics and sensory properties of ground pork meat products. Meat products were produced with products containing 0% (control), 1%, 2%, 3%, 4%, and 5% and rice bran fiber. The control had the highest protein and fat contents, cooking loss, reduction in diameter, CIE L value and CIE a value of uncooked product, and CIE L value of cooked product. The meat product containing rice bran fiber had the higher ash, pH, and CIE b value than the controls. The addition of 5% rice bran fiber resulted in the lowest cooking loss and L value of cooked meat products. Meat product with 2% rice bran had the highest water content, water holding capacity, hardness, color, tenderness, juiciness values. There was a significant difference among the ground meat products with respect to sensory properties, and meat products containing 1% and 2% rice bran had higher overall acceptability than the other meat products.
Keywords
rice bran fiber; ground pork; meat products; sensory properties;
Citations & Related Records
Times Cited By KSCI : 16  (Citation Analysis)
Times Cited By Web Of Science : 6  (Related Records In Web of Science)
Times Cited By SCOPUS : 4
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