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Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (p<0.05). Protein, fat, and ash contents increased with increasing black rice powder content. Uncooked and cooked pH values of samples increased with increasing black rice powder content. Lightness and yellowness of samples decreased with increasing concentration of black rice powder. Redness of cooked samples containing black rice powder was significantly lower than that of the control (p<0.05). Water holding capacity and cooking yield of samples increased with increasing black rice powder concentration. Diameter and thickness reduction ratio of samples decreased with increasing black rice powder content. Sensory evaluation of samples showed no significant difference between samples. Thus, black rice powder improved the quality of pork patties.
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참고문헌 (24)
참고문헌 신청
AOAC / 1990 / Official methods of analysis :777~788
Choi, H. C. / 1996 / Diversity and function of pigments in colored rice / Korean J. Crop Sci 41:1~9
Deymer, D. I. / 1979 / Compounds determining pH in dry sausage / Meat Sci 34:351~362
Gnanasambandam, R. / 1992 / Functionality of wheat germ protein in comminuted meat products as compared with corn germ and soy proteins / J. Food Sci 57:820~833
Grau, R. / 1953 / Eine einfache methode zur bestimmung der wasserbinding in muskel / Naturwissenschaften 40:29
Choi, H. C. / 1996 / Diversity and function of pigments in colored rice / Korean J. Crop Sci 41:1~9
Deymer, D. I. / 1979 / Compounds determining pH in dry sausage / Meat Sci 34:351~362
Gnanasambandam, R. / 1992 / Functionality of wheat germ protein in comminuted meat products as compared with corn germ and soy proteins / J. Food Sci 57:820~833
Grau, R. / 1953 / Eine einfache methode zur bestimmung der wasserbinding in muskel / Naturwissenschaften 40:29
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