|
KMID : 1024620070270020228
|
|
Food Science of Animal Resources
2007 Volume.27 No. 2 p.228 ~ p.234
|
|
|
Quality Characteristics of Meat Batters Containing Dietary Fiber Extracted from Rice Bran
|
|
Choi Yun-Sang
Jeong Jong-Youn
Choi Ji-Hun
Han Doo-Jeong
Kim Hack-Youn
Lee Mi-Ai
Shim So-Yeon
Paik Hyun-Dong
Kim Cheon-Jei
|
|
|
Abstract
|
|
|
|
The purpose of this study was to investigate quality characteristics of the meat batter containing dietary fiber extracted rice bran. The formulations of meat batters were manufactured in a model system with 2% raw rice bran and 2, 4, 6% levels of dietary fiber extracted rice bran, respectively. The proximate compositions of dietary fiber extracted rice bran were 53.27% dietary fiber, 6.10% crude fat, 22.99% crude protein, 12.78% crude moisture, and 7.41% crude ash. Compared with control of uncooked meat batter, the pH value of all treatments were significantly different(p<0.05). The pH of cooked meat batter were similar to uncooked meat batter. of uncooked meat batter containing dietary fiber extracted rice bran were lower than control, but CIE of treatment was higher than those in control(p<0.05). All treatments had significantly lower cooking loss and emulsion stability than control(p<0.05). Compared with control, viscosity of the treatments containing dietary fiber extracted rice bran were observed significantly higher than those in control (p<0.05). And then hardness, cohesiveness, gumminess, and chewiness of treatments were higher than in control(p<0.05). Conclusively, the results of this study showed that addition of dietary fiber extracted rice bran affected the high quality properties of meat batter.
|
|
|
KEYWORD
|
|
|
meat batter, dietary fiber, extracted rice bran, raw rice bran
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|