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http://dx.doi.org/10.5851/kosfa.2012.32.4.504

Effects of Wheat Fiber with Breading on Quality Characteristics of Pork Loin Cutlet  

Park, Kwoan-Sik (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Choi, Yun-Sang (Food and Biological Resources Examination Division, Korean Intellectual Property Office)
Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Lee, Soo-Yeon (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)
Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.32, no.4, 2012 , pp. 504-511 More about this Journal
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;
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