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http://dx.doi.org/10.5762/KAIS.2011.12.7.3123

Effect of Combisteamer Oven Cooking Condition on Quality Characteristics of Pork Cutlets  

Kim, In-Chul (Dept. of Food and Nutrition, GangneungWonju National University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.12, no.7, 2011 , pp. 3123-3129 More about this Journal
Abstract
Deep-frying pork cutlets contains high fat and calories and can cause obesity, even though it has a high preference among young consumers in Korea. In this study, we have investigated the use of oven cooking method and is studying quality characteristics of pork cutlets for the contribute to improving national health. For the replace the deep-frying method, the pork cutlet was using canola oil added brown crumbs and optimization the oven cooking time, temperature, relative humidity, fan speed. The fat content and calories of oven pork cutlet reduced by 55.4% and 28.6% respectively(P<0.05), when compared to frying method. In a color experiment, texture characteristics and separation ration of batter, oven pork cutlet has no difference(P>0.05), in a sensory characteristics, overall taste has no different (P>0.05) with frying pork cutlet. Therefore, if pork cutlet cooking by oven with optimized condition, without impoverishment of consumer's preference because of the taste similarity with frying pork cutlet and these results may be helpful to people who need dietary treatment.
Keywords
Pork cutlets; Oven cooking; Fat; Calories;
Citations & Related Records
Times Cited By KSCI : 14  (Citation Analysis)
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