개인구독
소속 기관이 없으신 경우, 개인 정기구독을 하시면 저렴하게
논문을 무제한 열람 이용할 수 있어요.
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.
이용수
초록· 키워드
오류제보하기
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.
목차
등록된 정보가 없습니다.
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
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties
한국축산식품학회지
2016 .01
-
The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking
한국축산식품학회지
2016 .01
-
Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage
한국축산식품학회지
2017 .01
-
동결건조 모시잎 분말 첨가가 돈육패티의 품질특성에 미치는 영향
한국식품영양학회지
2015 .06
-
Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage Period
Food science of animal resources
2019 .01
-
Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties
Food science of animal resources
2019 .01
-
Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties
한국축산식품학회지
2016 .01
-
Impact of Hanwoo Crust on the Physicochemical Properties of Pork Patties
한국식품영양과학회 학술대회발표집
2020 .10
-
Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork Patties
한국축산식품학회지
2017 .01
-
Antioxidant and Antimicrobial Efficacy of Sapota Powder in Pork Patties Stored under Different Packaging Conditions
한국축산식품학회지
2018 .01
-
Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality
한국축산식품학회지
2016 .01
-
Evaluation of Cudrania tricuspidata Leaves on Antioxidant Activities and Physicochemical Properties of Pork Patties
한국축산식품학회지
2018 .01
-
Effects of Cudrania tricuspidata Fruit Powder on an Antioxidant Activity of Pork Patties during Storage
한국식품영양과학회 학술대회발표집
2017 .10
-
Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage
한국축산식품학회지
2015 .01
-
Effect of Black Rice Powder on the Quality Properties of Pork Patties
한국축산식품학회지
2017 .01
-
Ethanolic Extract of Moringa stenopetala Leaves Enhances the Quality Characteristics and Shelf-Life of Vacuum-Packed Pork Patty during Refrigeration Storage
Preventive Nutrition and Food Science
2021 .09
-
Antioxidant Activity of Allium hookeri Root Extract and Its Effect on Lipid Stability of Sulfur-fed Pork Patties
한국축산식품학회지
2015 .01
-
Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages
한국축산식품학회지
2015 .01
-
Effects of Annatto (Bixa orellana L.) Seeds Powder on Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pork Patties during Refrigerated Storage
한국축산식품학회지
2016 .01
-
The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃
한국축산식품학회지
2018 .01
이 논문의 저자 정보
최근 본 자료
댓글(0)
0