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KMID : 1024620110310030339
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Food Science of Animal Resources
2011 Volume.31 No. 3 p.339 ~ p.348
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Effects of Rice Bran Fiber on Changes in the Quality Characteristics of Raw Ground Pork during Chilled Storage
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Kim Hyun-Wook
Choi Yun-Sang
Choi Ji-Hun
Han Doo-Jeong
Kim Hack-Youn
Hwang Ko-Eun
Song Dong-Heon
Kim Cheon-Jei
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Abstract
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Ground pork containing 0, 1, 2, or 3% rice bran fiber was prepared. pH increased as the amount of rice bran fiber added increased (p<0.05) but decreased during storage. The lightness and redness values of the raw ground pork decreased with the addition of rice bran fiber, and ground pork containing 3% rice bran fiber had the highest yellowness value during early storage (p<0.05). Moreover, adding rice bran fiber was not associated with color stability during storage. Samples containing 2 or 3% rice bran fiber had improved cooking loss, hardness, gumminess, and chewiness. Furthermore, rice bran fiber enhanced tenderness, juiciness, and overall acceptability on a sensory evaluation. These physico-chemical properties were maintained to the final storage period. The best results were obtained with ground pork containing 2 or 3% rice bran fiber. Rice bran fiber combined with useful antioxidants may be a more effective approach to increase the stability of ground pork during cold storage.
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KEYWORD
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rice bran fiber, dietary fiber, ground pork, chilled storage
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