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최현수(H. S. Choi),최영석(Y. S. Choi),최형규(H. G. Choi),이주호(J. H. Lee),김종희(J. H. Kim),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2015 동물생명과학연구 Vol.7 No.-
This study was conducted to evaluate the quality characteristics of blended pork meat by addition of dietary fiber. Blended pork meats included 7 treatments : Control, Chicory fiber 1%, Chicory fiber 3%, Wheat fiber 1%, Wheat fiber 3%, Brown rice bran fiber 1% and Brown rice bran fiber 3%. In the proximate analysis, there were significant(p<0.05) differences, but differences were small. Addition of dietary fiber significantly(p<0.05) increased water holding capacity (WHC) and pH. However, there was no significant(p>0.05) difference in cooking loss. In the emulsification stability including water, fat, and total exudation, there were significant(p<0.05) differences among the treatments. The addition of dietary fiber significantly(p<0.05) increased the springiness, cohesiveness, chewiness and hardness values. As a result, it was determined that the dietary fiber addition had a positive effect on the quality characteristics of blended pork meat, and further research related to storage and sensory characteristics is needed.