지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 172 - 181 (10page)
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초록· 키워드
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Fruit peels are potential sources of proteases which can help to the proteins digestion and the encapsulation technique is widely used in food industry, which preserves active ingredients in food products by forming coating membrane. In the present study, the effect of addition of encapsulated fruit peels (kiwi, T1; pineapple, T2; pear, T3; fig, T4) on the quality stability of press ham was studied during refrigerated storage (1, 15 and 30 days). In the first experiment, the press ham was prepared with either encapsulated fruit peels or fruit peels powder (without encapsulation) and we observed that the press ham formulated with fruit peels powder showed a texture defect, but no change with encapsulated fruit peels probably due to the proteolytic activity of proteases were prevented by the encapsulation. In the second experiment, the press ham were made with 0.1% encapsulated fruit peels or normal press ham (control) and stored at different days as mentioned above. Our results revealed that T2 showed the highest moisture content, while the control had the highest fat content. The press hams made with all types of encapsulated fruit peels had significantly higher hardness value than the control throughout the storage. Additionally, higher taste, texture and acceptability scores were found in the press ham with encapsulated fruit peels than those in the control. Overall, it is suggested that the addition of encapsulated fruit peels into meat products may enhance the protein digestion and absorption during the digestive processes without the negative effect on texture and sensory traits.
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등록된 정보가 없습니다.
참고문헌 (29)
참고문헌 신청
Alan I. / 1997 / Thickening and gelling for food. blackie academic & professional / Chapman & Hall : 1 ~ 21
Anderson, S. / 2007 / Determination of fat, moisture, and protein in meat and meat products by using the FOSS food scan near-infrared spectrophotometer with FOSS artificial n
Anjani, K. / 2007 / Microencapsulation of enzymes for potential application in acceleration of cheese ripening / Int. Dairy J 17 (1) : 79 ~ 86
Antonio, J. / 2005 / Chitosan-reinforced alginate microspheres obtained through the emulsification/internal gelation technique / Eur. J. Pharm. Sci 25 : 31 ~ 40
Augustin, M. A. / 2001 / Microencapsulation of food ingredients / Food Aust 53 : 220 ~ 223
Anderson, S. / 2007 / Determination of fat, moisture, and protein in meat and meat products by using the FOSS food scan near-infrared spectrophotometer with FOSS artificial n
Anjani, K. / 2007 / Microencapsulation of enzymes for potential application in acceleration of cheese ripening / Int. Dairy J 17 (1) : 79 ~ 86
Antonio, J. / 2005 / Chitosan-reinforced alginate microspheres obtained through the emulsification/internal gelation technique / Eur. J. Pharm. Sci 25 : 31 ~ 40
Augustin, M. A. / 2001 / Microencapsulation of food ingredients / Food Aust 53 : 220 ~ 223
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