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1.
Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system 总被引:1,自引:0,他引:1
The technological effects of rice bran fiber on pork salt-soluble meat proteins in a model system were investigated. Rice bran fiber at levels of 0% (control), 0.1%, 0.5%, 1%, and 2% was added at the same time as salt-soluble meat protein to maintain similar moisture levels in all samples. Samples with increasing amounts of added rice bran fiber had higher pH, yellowness, sarcoplasmic and total protein solubilities. The moisture content, myofibrillar protein solubility and water holding capacity were the highest in the treatments containing with 1% rice bran fiber. However, the lightness and redness, textural properties decreased with increasing rice bran fiber levels. SDS gel electrophoresis did not reveal any changes in proteins regardless different rice bran fiber levels. The apparent viscosity indicated that improvements in water holding capacity and decreased texture due to added rice bran fiber. 相似文献
2.
Choe JH Jang A Lee ES Choi JH Choi YS Han DJ Kim HY Lee MA Shim SY Kim CJ 《Meat science》2011,87(1):12-18
This study aimed to evaluate the oxidative and color stability of cooked ground pork containing lotus leaf powder at 0.1 (LP1) and 0.5% (LP2) as well as barley leaf powder at 0.1 (BP1) and 0.5% (BP2) during refrigerated storage for 10 days. The oxidative stability of these powders was compared with butylhydroxytoluene (BHT). LP1 had higher a* and lower b* values than the control (-) over 4 days (p<0.05). The pH values of the ground pork samples made with addition of LP and BHT decreased until day 4 and then increased. Thiobarbituric acid-reactive substance (TBARS) values were lowest in LP2 on day 10 (p<0.05). The ground pork samples containing LP and BP had lower peroxide values (POVs) and conjugated dienes (CD) compared to the control (-).These results indicate that LP or BP can be incorporated into ground pork to effectively retard oxidation after cooking. 相似文献
3.
Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters 总被引:2,自引:0,他引:2
Yun-Sang Choi Ji-Hun Choi Doo-Jeong Han Hack-Youn Kim Mi-Ai Lee Jong-Youn Jeong Hai-Jung Chung Cheon-Jei Kim 《Meat science》2010
The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber on the chemical composition, cooking characteristics, fatty acid composition, and sensory properties of low-fat frankfurters were investigated. Ten percent of the total fat content of frankfurters with a total fat content of 30% (control) was partially replaced by one of the vegetable oils to reduce the pork fat content by 10%. The moisture and ash content of low-fat frankfurters with vegetable oil and rice bran fiber were all higher than the control (P < 0.05). Low-fat frankfurters had reduced-fat content, energy values, cholesterol and trans-fat levels, and increased pH, cooking yield and TBA values compared to the controls (P < 0.05). Low-fat frankfurters with reduced-fat content plus rice bran fiber had sensory properties similar to control frankfurters containing pork fat. 相似文献
4.
Choi Yun-Jeong Lee Hae-Won Yang Ji-Hee Hong Sung-Wook Park Sung-Hee Lee Mi-Ai 《Food science and biotechnology》2018,27(4):1145-1155
Food Science and Biotechnology - This study was conducted to examine the effects of the total nitrogen (TN) concentration in anchovy sauce added to kimchi on chemical properties during kimchi... 相似文献
5.
Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage 总被引:1,自引:0,他引:1
Hyun-Wook Kim Yun-Sang Choi Ji-Hun Choi Hack-Youn Kim Ko-Eun Hwang Dong-Heon Song Soo-Yoen Lee Mi-Ai Lee Cheon-Jei Kim 《Meat science》2013
This study was conducted to evaluate the antioxidant effects of soy sauce on lipid oxidation and color stability of raw beef patties. Raw beef patties were formulated with four solutions such as NaCl (sodium chloride solution), NaCl/SS (1:1 ratio of sodium chloride and soy sauce solution), SS (soy sauce solution), or SS/A (soy sauce solution combined with 0.05% ascorbic acid) in the same salt concentration. Addition of soy sauce resulted in the decreased pH, lightness, and increased yellowness. Treatment SS/A had the lowest percent of metmyoglobin during storage (P < 0.05). A reduction (P < 0.05) in the 2-thiobarbituric acid, peroxide, and conjugated diene concentration as result of soy sauce addition were observed in treatments SS and SS/A at the end of the storage period. There were no differences (P > 0.05) in free fatty acid concentration at the end of storage. The combined addition of soy sauce and ascorbic acid greatly improved (P < 0.05) color stability and retarded lipid oxidation. 相似文献
6.
Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber 总被引:3,自引:0,他引:3
Yun-Sang Choi Ji-Hun Choi Doo-Jeong Han Hack-Youn Kim Mi-Ai Lee Hyun-Wook Kim Jong-Youn Jeong Cheon-Jei Kim 《Meat science》2009
The effects of vegetable oils prepared from olive, corn, soybean, canola, or grape seed, and rice bran fiber on the composition and rheological properties of meat batters were studied. Pork fat at 30% in the control was partially replaced by one of the vegetable oils at 10% in addition to reducing the pork fat to 10%. The chemical composition, cooking characteristics, texture properties, and viscosity of low-fat meat batters were analyzed. The moisture, protein, ash content, uncooked and cooked pH values, b∗-value, hardness, cohesiveness, gumminess, chewiness, and viscosity of meat batters with vegetable oil and rice bran fiber were all higher than the control. In addition, batters supplemented with vegetable oil and rice bran fiber had lower cooking loss and better emulsion stability. Low-fat meat batters with reduced pork fat content (10%) and 10% vegetable oil plus rice bran fiber had improved characteristics relative to the regular fat control. 相似文献
7.
Hack-Youn Kim Eui-Soo Lee Jong-Youn Jeong Ji-Hun Choi Yun-Sang Choi Doo-Jeong Han Mi-Ai Lee Si-Young Kim Cheon-Jei Kim 《Meat science》2010
This study was conducted to determine the effects of various bamboo salts on meat batter. To accomplish this, three different batters were prepared and compared: CON, which was prepared with NaCl, BS-2, which was prepared with bamboo salt that was baked twice, BS-9, which was prepared with bamboo salt that was baked nine times. The pH of both the uncooked and cooked BS-2 and BS-9 was higher than that of the CON (P < 0.05). The emulsion stability, cooking yield, water holding capacity (WHC) and apparent viscosity of BS-2 and BS-9 were higher than those of CON. The correlation coefficient between the viscosity value and WHC was high and positive (R2 = 0.672). The hardness of all treatments was significantly increased with increased cooking temperature (P < 0.05). The hardness, gumminess and chewiness of CON were higher than that of BS-9 and BS-2. The overall acceptability score between CON and BS-9 was significantly different (P < 0.05). The bamboo salts effectively improved the physicochemical properties of the meat batter. 相似文献
8.
Hwang Ko-Eun Choi Yun-Sang Choi Ji-Hun Kim Hack-Youn Kim Hyun-Wook Lee Mi-Ai Chung Hae-Kyung Kim Cheon-Jei 《Food science and biotechnology》2011,20(5):1381-1388
This study was conducted to examine the antioxidant effects of various levels of added ganghwayakssuk (Artemisia princeps Pamp.) extract on deep fried chicken nuggets. The frying loss, pH, and yellowness values of all treatments were higher than
those of the control (p<0.05). Additionally, the lightness and redness values of all treatments were lower than those of the control and as the amount
of ganghwayakssuk ethanolic extracts (GEE) increased. At the end of the storage period (day 10), the peroxide values (POV), conjugated dienes
(CD), and thiobarbituric acid reactive substances (TBARS) values were lower than those of the control. The sensory evaluation
of all samples was not different significantly at the early days of storage (p<0.05). With increases in the storage period, deep fried chicken nuggets containing various levels of GEE had higher overall
acceptability than those of the control. The results demonstrate that ganghwayakssuk has strong lipid antioxidation activity added to deep fried chicken nuggets. 相似文献
9.
Shim So-Yeon Choi Yun-Sang Kim Hack-Youn Kim Hyun-Wook Hwang Ko-Eun Song Dong-Heon Lee Mi-Ai Lee Ju-Woon Kim Cheon-Jei 《Food science and biotechnology》2012,21(2):565-572
Onion peels extracted with various concentrations of ethanol were examined for their extraction yield, total phenolic content,
DPPH scavenging activity, and reducing power. Onion peel extracted with 50% ethanol exhibited higher extraction yields, total
phenolic content, and DPPH scavenging activity than extracts from distilled water, 70 or 95% ethanol. Thus, the antioxidative
efficiency to inhibit lipid oxidation of ascorbic acid (0.05%) and 50% ethanol extract of onion peel (0.05, 0.1, and 0.2%)
in raw ground pork was investigated during chilled storage (16 days). The pH of the samples decreased considerably during
storage (p<0.05). Addition of ethanol onion peel extract significantly improved the thiobarbituric acid reactive substances and peroxide
values in raw ground pork meat (p<0.05). Therefore, onion peel extract by 50% ethanol is a very effective inhibitor of lipid oxidation and has potential as
a natural antioxidant in raw ground pork. 相似文献
10.
The effects of supplementing kimchi with acetic acid (TSA)- and citric acid (TSC)-treated skate were investigated during the fermentation process. The chemical and microbiological properties of the product were also investigated. The quality parameters of kimchi were determined by measuring the pH, titratable acidity, reducing sugar content, volatile basic nitrogen (VBN), biogenic amines (BAs), and microbial analysis. During fermentation, the kimchi containing skate was observed to have a lower acidity than the control. Treatment of skate with an organic acid increased the acidity and gradually decreased the reducing sugar content during fermentation. Higher concentrations of organic acid resulted in a decrease in VBN and BAs in the TSA and TSC groups compared to those in the kimchi containing skate. The results suggest that supplementing kimchi with skate treated with organic acids affects the histamine content of the products. 相似文献