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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.8
- 수록면
- 247 - 254 (8page)
- DOI
- https://doi.org/10.13050/foodengprog.2021.25.3.247
이용수
초록· 키워드
오류제보하기
This study aimed to evaluate the effect of pork backfat replacement using a canola oil emulsion and emulsion beads on pork patty's physicochemical and sensory properties. Formulations of partially fat replacements were processed: control (C), canola oil (O), canola oil, water, and emulsifier (EC), emulsion (E), low-fat (LF), hydrogel bead (BC), emulsion bead (EB). Compared with the C, the hardness, springiness, gumminess, and chewiness showed significantly reduced in all samples (p<0.05). The bead-treated group showed the lowest shrinkage value (p<0.05) and was similar to the appearance of the C. Moreover, the bead-treated group showed significantly reduced cooking loss and increased water holding capacity than the C (p<0.05). These results were affected at sensorial preference, and the emulsion bead-added patty scored high in tenderness, juiciness, and overall acceptability. In conclusion, the fat replacement with plant-based fat beads showed feasibility for low-fat technology application in meat products.
목차
등록된 정보가 없습니다.
참고문헌 (40)
참고문헌 신청
Aguirre Calvo T / 2016 / Physicochemical characterization of alginate beads containing sugars and biopolymers / Qual. Reliab. Eng. Int 1:1~7
Almurisi SH / 2020 / Taste masking of paracetamol encapsulated in chitosan-coated alginate beads / J. Drug Deliv. Sci. Technol 56(A):101520
AOAC / 1990 / Official method of analysis / Association of analytical chemists :8~35
Asuming-Bediako N / 2014 / Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UKstyle sausages / Meat Sci 96:187~194
Ki Ho Baek / 2016 / Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat / Animal Bioscience 29(6):865~871
Almurisi SH / 2020 / Taste masking of paracetamol encapsulated in chitosan-coated alginate beads / J. Drug Deliv. Sci. Technol 56(A):101520
AOAC / 1990 / Official method of analysis / Association of analytical chemists :8~35
Asuming-Bediako N / 2014 / Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UKstyle sausages / Meat Sci 96:187~194
Ki Ho Baek / 2016 / Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat / Animal Bioscience 29(6):865~871
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