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KMID : 0380620070390060608
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 6 p.608 ~ p.613
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Effects of Fermented Rice bran Addition on the Quality Improvement of Pork
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Kim Dong-Yeop
Fan Jiang Ping
Choi Da-Hei
Park Hyun-Sil
Han Gi-Dong
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Abstract
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This study was conducted to evaluate the meat quality of pork produced by feeding fermented rice bran (FRB) (10 to 20%). In the proximate composition analysis there were no significant differences, but the FRB treated groups showed a tendency for higher moisture content and a lower fat content. There were no significant changes found in the physicochemical property analysis, except for cooking loss and water holding capacity, which are the most important factors for estimation meat quality. The cooking loss of the FRB pork was significantly lower than that of the control group (p<0.01). The water holding capacity of the 20% FRB group was higher than that of the control group (p<0.01). The shear force value of the 20% FRB group was also higher than that of the control group, but the 10% FRB group showed no difference from the control group. The totoal free amino acid volume of the meat increased, depending on the volume of FRB added. The contents of glutamic acid, glycine, and alanine, which are important factors for taste and flavor, were gigher in the FRB groups than the control group. In the sensory analysis, the FRB groups showed high scores for color, aroma, flavor, juiciness, taste, and verall acceptability. Taken Together, adding FRB to the feed improved the quality of pork.
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KEYWORD
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fermented rice bran, feed, water holding capacity, pork quality
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