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KMID : 1024620080280030319
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Food Science of Animal Resources
2008 Volume.28 No. 3 p.319 ~ p.326
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Effect of Adding Levels of Rice Bran Fiber on the Quality Characteristics of Ground Pork Meat Product
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Choi Yun-Sang
Choi Ji-Hun
Han Doo-Jeong
Kim Hack-Youn
Lee Mi-Ai
Kim Hyun-Wook
Jeong Jong-Youn
Paik Hyun-Dong
Kim Cheon-Jei
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Abstract
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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.
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KEYWORD
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rice bran fiber, ground pork, meat products, sensory properties
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FullTexts / Linksout information
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Listed journal information
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