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KMID : 1024620120320040504
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Food Science of Animal Resources
2012 Volume.32 No. 4 p.504 ~ p.511
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Effects of Wheat Fiber with Breading on Quality Characteristics of Pork Loin Cutlet
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Park Kwoan-Sik
Choi Yun-Sang
Kim Hyun-Wook
Song Dong-Heon
Lee Soo-Yeon
Choi Ji-Hun
Kim Cheon-Jei
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Abstract
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The effects of the addition of wheat fiber on physico-chemical properties and sensory characteristics of pork loin cutlets were investigated to develop pork loin cutlets formulated with different concentrations of wheat fiber (0, 1, 2, 3, and 4%). The moisture content, ash content, pH, and lightness of pork loin cutlets increased with increasing wheat fiber levels (p<0.05). However, the fat content, calorie, redness, hardness, cohesiveness, gumminess, and chewiness decreased with increasing wheat fiber levels (p<0.05). The protein content, yellowness, and springiness of pork loin cutlets did not show significant difference (p>0.05). The sensory evaluation shows the greatest overall acceptability was ranked at the pork loin cutlets added with wheat fiber at 3%. Pork loin cutlets with added wheat fiber could be commercially acceptable meat products, and can be improved quality characteristics. The best results were obtained for pork loin cutlets with addition of 3% wheat fiber.
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KEYWORD
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pork cutlet, wheat fiber, dietary fiber, sensory evaluation, pork loin
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