Browse > Article

Effect of Brown Crumbs on Quality Characteristics of Oven Cooked Pork Cutlets  

Kim, In-Chul (Dept. of Food and Nutrition, GangneungWonju National University)
Jang, Ki-Hyo (Dept. of Food and Nutrition, Gangwon National University)
Lee, Won-Jong (Dept. of Food and Nutrition, GangneungWonju National University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.21, no.3, 2011 , pp. 331-337 More about this Journal
Abstract
Pork cutlets contains high amounts of fat and calories even though they are highly preferred among young consumers in Korea. We investigated the use of an oven cooking method using brown crumbs to replace the frying method for the preparation of pork cutlets. The average contents of fat and calories in oven cooked pork cutlets were reduced by 77.5% and 35.2% respectively, when compared to cutlets prepared using the frying method (p<0.05). These results demonstrate that pork cutlets prepared by oven cooking may be helpful to people who require dietary treatment. In a color experiment, the surface color of oven cooked pork cutlets showed no difference when brown crumbs were used (p>0.05). In an experiment for texture characteristics, the level of hardness for the oven cooked cutlets showed no difference from that of the fried cutlets (p>0.05), and the degree of batter separation also did not differ. The oven cooking method demonstrated a 65.6% improvement in pork cutlet production, and is therefore appropriate for a food service that must serve many customers in a limited time.
Keywords
Pork cutlets; frying; oven cooking; brown crumbs; calories; food service;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
연도 인용수 순위
1 Park MK, Kim H (2003) Hypermethylation of E-cadherin gene promoter in gastric cancer tissues. J of M Chungbuk National University 13: 1225-1237.
2 Vasudev G, Mendiratta SK (2006) Studies on tenderization and preparation of enrobed pork chunks in microwave oven. Meat Sci 74: 718-726.   DOI   ScienceOn
3 Youn DH, Park KS, Yang JB, Moon YH, Lee KS, Jung IC (2007) Changes in the quality of pork patties during frozen storage on the addition of red wine. J East Asian Soc Dietary Life 17: 234-241.
4 Mellema M (2003) Mechanism and reduction of fat uptake in deep-fat fried foods. Trend in Food Science Technology 14: 364-373.   DOI   ScienceOn
5 Moon YH (2008) Effect of feeding citrus byproducts on pork quality during cold storage. J East Asian Soc Dietary Life 18: 633-640.
6 Ministry of Health and Welfare (2005) National health promotion Act. Moonyoung Publishing Co. Seoul.
7 Park KS (2008) Effect of dietary fiber on quality characteristics of pork cuttlut. Master Dissertation Konkuk university. Seoul. pp 1-35.
8 Kim YS, Song TH, Woo IA, Choi HS (2004b) A survey on the satisfaction for school lunch program of middle and high school student in metropolitan area. Korean J Food Nutr 17: 429-435.
9 Lee YC, Song DS, Yoon SK (2003) Effects of ISP adding methods and freezing rate on quality of pork patties and cutlets. Korean J Food Sci Technol 35: 182-187.
10 Lee NS, Im YS, Kim BR (1997) The study on the foods habits and preferences of elementary school children. Korean J Community Nutr 2: 187-196.
11 Kim MA, Yoon SK, Han MS (1998) The study on typical meals survey in seoul and andong areas - For investigation of glycemic responses to typical domestic meals. Korean J Food Nutr 11: 293-302.
12 Kim MJ (2008) A survey of dining-out behaviors and menu preference of university student in the Seoul area. Korean J Food Cookery Sci 24: 525-535.
13 Kim SH, Cha MH, Kim YK (2006) High school students preferences and food intake on menu items offered by school food service in Daegu. J Korean Soc Food Sci Nutr 35:945-954.   DOI
14 Jung IC, Youn DH, Park KS, Lee KS, Moon YH (2007) Effect of addition of red wine on the physicochemical properties and sensory score of cooked pork patty. J East Asian Soc Dietary Life 17: 213-218.
15 Kang MK, Lee MY, Hong KP, Yoo SK, Chang KH (2005) Effect of various marinates on the sensory characteristics of pork hind legs. J East Asian Soc Dietary Life 15: 746-756.
16 Kim IS, Min JS, Lee SO, Jang AR, Kim DH, Jin SK, Lee MH (2004a) Effect of processing condition on the physical and sensory characteristics of pork cutlets. Korean J Food Sci Ani Resour 24: 319-325.
17 AOAC (1995) Official Methods Analysis 15th ed. Association of official analytical chemists, Washington, DC, USA, p 69-90.
18 Chae YC (2005) Quality characteristics of pork cutlet by cooking method. Korean J Soc Food Cookery Sci 21: 490-495.
19 Chung YJ, Han JI (2002) Relationship of food preference and body size in higher grade elementary school boys in Daejeon city. J Korean Soc Food Sci Nutr 31: 315-321.   DOI