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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamal-dehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition technique with Tween 20, chitosan, and low methoxyl pectin, and were added to pork patties at the same concentration. Pork patties were then stored for 20 d in a refrigerator ($5^{\circ}C$) to study changes in quality. The results showed that the pH value of all samples significantly decreased but cooking loss increased during storage (p<0.05). However, water-holding capacity and moisture content showed no remarkable difference between treatments and storage periods (p>0.05). All pork patties containing multilayered FO (treated samples) showed higher values for lightness and significantly lower values for yellowness compared to control pork patties (untreated sample). Lipid oxidation was higher in treated pork patties than in control pork patties during storage. In addition, lipid oxidation and total viable bacterial count in pork patties decreased as the number of coating layers increased. However, hardness, cohesiveness, and springiness of all samples showed no significant change during storage (p>0.05) as compared to fresh pork patties. Furthermore, these did not remarkable change with addition of trans-cinnamaldehyde in all pork patties. From our results, we suggest that FO emulsion did not affect the texture characteristics of fresh pork patties, indicating that it could be used to improve the quality of pork patties by contributing high-quality fat such as unsaturated fatty acids.
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참고문헌 (26)
참고문헌 신청
Becerril, R. / 2007 / Combination of analytical and microbiological techniques to study the antimicrobial activity of a new active food packaging containing cinnamon or oregano against E. coli and S. aureus / Anal. Bioanal. Chem 388:1003~1011
Chen, C. M. / 1991 / Sensory, instrumental texture profile and cooking properties of restructured beef steaks made with various binders / J. Food Sci 56:1457~1460
Choi, M. J. / 2010 / Physical characteristics of fish oil encapsulated by β-cyclodextrin using an aggregation method or polycaprolactone using an emulsion–diffusion method / Food Chem 119:1694~1703
최윤상 / 2011 / Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage / 한국축산식품학회지 31(1):9~18
Chun, J. Y. / 2013 / Formation and stability of multiple-layered liposomes by layerby-layer electrostatic deposition of biopolymers / Food Hydrocoll 30:249~257
Chen, C. M. / 1991 / Sensory, instrumental texture profile and cooking properties of restructured beef steaks made with various binders / J. Food Sci 56:1457~1460
Choi, M. J. / 2010 / Physical characteristics of fish oil encapsulated by β-cyclodextrin using an aggregation method or polycaprolactone using an emulsion–diffusion method / Food Chem 119:1694~1703
최윤상 / 2011 / Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage / 한국축산식품학회지 31(1):9~18
Chun, J. Y. / 2013 / Formation and stability of multiple-layered liposomes by layerby-layer electrostatic deposition of biopolymers / Food Hydrocoll 30:249~257
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