Browse > Article

Quality Characteristics of Pork Cutlet Sauce Added with Rice Soybean Paste Powder  

Yoon Hyang-Sik (Chungcheongbuk-do Agricultural Research and Extension Services)
Joo Seon-Jong (Chungcheongbuk-do Agricultural Research and Extension Services)
Kim Ki-Sik (Chungcheongbuk-do Agricultural Research and Extension Services)
Kim Sook-Jeong (Chungcheongbuk-do Agricultural Research and Extension Services)
Kim Sung-Soo (Korea Food Research Institute)
Oh Moon-Hun (Department of Food Engineering, Chungcheong College)
Publication Information
Food Science and Preservation / v.13, no.4, 2006 , pp. 472-476 More about this Journal
Abstract
In order to assess the possibility in utilizing the rice soybean paste(rice Doenjang) powder as food processing materials, the quality of pork cutlet sauce added with 0, 1, 3, 5, and 7%(w/w) of rice soybean paste powder was investigated. Viscosity of pork cutlet sauce ranged from 584 to 776 cP as soybean paste powder amounts increased. Lightness, redness and yellowness of pork cutlet sauce decreased with increasing rice soybean paste powder. Approximate composition of pork cutlet sauces containing rice soybean powder was $62.1\sim73.0%$ of moisture, $3.2\sim7.6%$ of crude protein $0.2\sim0.5%$ of crude fat $1.5\sim2.3%$ of crude fiber and $9.9\sim12.2%$ of crude ash. In sensory evaluation, the pork cutlet sauces added with 1% and 3% soybean paste powder showed more acceptable scores than market sauce.
Keywords
rice soybean paste; pork cutlet sauce; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Lee, K.H., Lee, K.I., Lee, Y.N. and Park, H.H. (2002) Sensory and mechanical characteristics of brown sauce by different ratio of ingredients. Korean J. Soc. Food Cookery Sci., 18, 637-643   과학기술학회마을
2 Pratt, D.E. and Birac, P.M (1979) Source of antioxidant of soybeans and soy products. J. Food Sci., 44, 1720-1722   DOI
3 Esaki, H., Nohara, Y., Onozaki, H. and Osawa, T. (1990) Antioxidative activity of natto. Nippon Shokuhin Kogyo Gakkaishi, 37, 474-477   DOI
4 Shin, Z.I., Yu, R., Park, S.A., Chung, D.K., Ahn, C.W., Nam, H.S., Kim, K.S. and Lee, H.J. (2001) His-His-Leu, an angiotensin I converting enzyme inhibitory peptide derived from Korean soybean paste, exerts antihypertensive activity in vivo. J. Agric Food. Chem., 49, 3004-3009   DOI   ScienceOn
5 Maruyama, S., Miyoshi, S. and Tanaka, H. (1989) Angiotensin-I converting enzyme inhibitors derived from Ficus Carica. Agric. BioI. Chem., 53, 27-63
6 Korea Food and Drug Administration (2004) Food Standards Codex. Korean Foods Industry Association, Seoul, Korea
7 Pyler, E.J. (1979) Physical and chemical test method. Baking Science and Technology, 2, 891-895. Sosland Publishing Co., Kansas, USA
8 National Rural Living Science Institute (2001) Food composition table sixth revision, National Rural Living Science Institute. R.D.A. Korea, p.362-363
9 A.O.A.C. (1990) Official Methods of Analysis 15th ed., Association of official analytical chemists. Washington D.C
10 Kwon, D.J., Yoon, K.D., Han. N.S., Yoo, J.Y. and Jung, K.S. (1996) Technical development of Korean type hot sauce. Korean J. Food Sci. Technol., 28, 1014-1020   과학기술학회마을
11 Pratt, D.E., Pietro, C.D., Poster, W.L. and Giffee, J.W. (1981) Phenolic antioxidants of soy protein hydrolyzates. J. Food Sci., 47, 24-25   DOI
12 Yoon, H.S., Joo, S.J., Kim, K.S., Kim, S.J., Kim S.S. and Oh, M.H. (2005) Quality characteristics on cookies added with soybean paste powder. Korean J. Food Preserv., 12, 432-435   과학기술학회마을
13 채수규, 강갑석, 마상조, 방광웅, 오문헌, 오성훈 (2000) 식품분석법, 지구문화사, 서울, p.460-461
14 Lee, K.I., Lee, K.H., Lee, Y.S. and Shin, M.J. (2002) Changes in quality characteristics of different combination of brown sauce during storage. Korean J. Soc. Food Cookery Sci., 18, 698-703   과학기술학회마을
15 Yang, S.H., Choi, M.R., Ji, W.D., Chung, Y.G. and Kim, J.K. (1994) The quality of Doenjang(soybean paste) manufactured with Bacillus brevis. J. Korean Soc. Food Nutr., 23, 980-985
16 Kim, Y.S. (1997) Physicochemical and sensory characteristics of brown stock and brown sauce made with pork bone. MS thesis, Dankook University, Korea
17 Yoo, K.M., Seo, W.Y, Seo, H.S., Kim, W.S., Park, J.B. and Hwang, I.K. (2004) Physicochemical characteristics and storage stabilities of sauces with added Yuza(Citrus junos) juice. Korean J. Food Cookery Sci., 20, 403-408   과학기술학회마을
18 Rhee, C.H., Lee, J.B. and Jang, S.M. (2000) Changes of microorganism enzyme activity and physiological functionality in the traditional Doenjang with various concentrations of Lentinus edodes during fermentation. J. Korean Soc. Agric. Chem. Biotechnol., 43, 277-284
19 전청송 (1983) 서양조리학(하). 기전연구사, 서울 p.423-442
20 Kim, Y.T., Kim, W.K. and Oh, H.I. (1995) Screening and identification of the fibrinolytic bacterial strain from Chungkookjang.. Kor. J. Appl. Microbiol. Biotechnol, 23, 1-5
21 Joo, H.K,. Oh, K.T. and Kim, D.H. (1992) Effects of mixture of improved Meju, Korean traditional Meju and Natto on soybean paste fermentation. J. Kor. Agric. Chem. Soc., 35, 286-293   과학기술학회마을
22 Yamamoto, N., Ejiri, M. and Mizuno, S. (2003) Biogenic peptides and their potential use. Current Pharmaceutical Design, 9, 1345-1355   DOI   ScienceOn
23 Lee, K.I. (2004) The quality characteristics of sauce made with shrimp or crap. Korean J. Soc. Food Cookery Sci., 20, 164-169   과학기술학회마을
24 SAS Institute, Inc. (1998) SAS/STAT User guide. Statistical analysis systems Institute, Cary, NC, USA
25 Cho, Y.B., Park, W.P., Jung, E.J., Lee, M.J. and Lee, Y.B. (2002) Analysis of volatile compounds in Kimchi-flavored steak sauce. Korean J. Food Sci. Technol, 34, 351-355   과학기술학회마을
26 Choi, S.K. (2001) The quality characteristics of brown stock prepared by different methods. Ph D. Thesis, Yeungnam University, Korea