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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 557 - 563 (7page)
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초록· 키워드
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The present study was carried out to investigate the effects of soy protein hydrolysates (SPHs) addition on the quality characteristics of pork patties. The SPHs was prepared by subcritical water process (SWP) at 180℃ without holding time and mixed with the pork patty components at varying concentrations (0-3%), and the patties were stored at 4℃ for 14 d. As quality parameters, instrumental color, thiobarbituric acid-reactive substances (TBARS), pH, water holding capacity (WHC) and shear force were measured at the end of storage. Regardless of SPHs concentration, the addition of SPHs significantly manifested low L* and high a* values compared to those of untreated control (p<0.05). For b* value, addition of SPHs in the 0.5-1.5% was unaffected, while >2.0% of SPHs caused significantly lower b* than control (p<0.05). The color changes in pork patties with and without SPHs were also identified in visual appearance where the pork patties containing 0.5-2.0% showed bright red color which was comparable to brownish color of control and patties containing >2.5% SPHs. Lipid oxidation was delayed by the addition of 0.5-1.5% SPHs, while it was accelerated by the addition of 3% SPHs. The pH of patties increased with increasing concentration of SPHs, whereas there were no significant differences in WHC and shear force of patties. Consequently, the results indicated that the addition of 0.5-1.5% SPHs had a potential advantage in suppressing oxidative deterioration of fat-containing meat products during chilled storage.
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참고문헌 (27)
참고문헌 신청
Aida Peña-Ramos, E. / 2002 / Antioxidant activity of soy protein hydrolysates in a liposomal system / J. Food Sci 67:2952~2956
Aida Peña-Ramos, E. / 2003 / Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties / Meat Sci 64:259~263
Barner, H. E. / 1992 / Supercritical water oxidation:An emerging technology / J. Hazard. Mater 31:1~17
Brash, A. R. / 1999 / Lipoxygenases: occurrence, functions, catalysis, and acquisition of substrate / J. Biol. Chem 274:23679~23682
변고은 / 2009 / 쇠고기 저장 중 이취발생에 대한 Indicator 탐색 / 한국축산식품학회지 29(3):325~333
Aida Peña-Ramos, E. / 2003 / Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties / Meat Sci 64:259~263
Barner, H. E. / 1992 / Supercritical water oxidation:An emerging technology / J. Hazard. Mater 31:1~17
Brash, A. R. / 1999 / Lipoxygenases: occurrence, functions, catalysis, and acquisition of substrate / J. Biol. Chem 274:23679~23682
변고은 / 2009 / 쇠고기 저장 중 이취발생에 대한 Indicator 탐색 / 한국축산식품학회지 29(3):325~333
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