|
KMID : 0380620160480050474
|
|
Korean Journal of Food Science and Technology
2016 Volume.48 No. 5 p.474 ~ p.478
|
|
|
Effects of black rice powder concentration on quality properties of pork restructured jerky
|
|
Park Sin-Young
Kim Hack-Youn
|
|
|
Abstract
|
|
|
|
Quality properties of pork restructured jerky manufactured using various concentrations of black rice powder were examined. The moisture contents and pH of samples increased with an increase in concentration of black rice powder. On the other hand, the protein and fat contents of samples decreased with an increase in concentration of black rice powder. Lightness, redness, and yellowness values of uncooked and cooked samples showed a downward trend with an increase in concentration of black rice powder. Water holding capacity and cooking yield of the samples containing 3% and 5% black rice powder were higher than those of the control and 1% black rice powder samples (p<0.05). Samples containing 3% black rice powder showed a lower shear force than that of the control (p<0.05). Sensory evaluation of color, flavor, tenderness, and overall acceptability were enhanced with an increase in concentration of black rice powder. These results show that supplementation added with black rice powder in pork restructured jerky enhances its quality properties.
|
|
|
KEYWORD
|
|
|
black rice, quality properties, restructured jerky, pork
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|