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
- 2018.1
- 수록면
- 315 - 324 (10page)
이용수
초록· 키워드
오류제보하기
The objective of this study was to evaluate the efficacy of alkaline-treated sugarcane bagasse fiber on physicochemical and textural properties of meat emulsion with different fat levels. Crude sugarcane bagasse fiber (CSF) was treated with calcium hydroxide ($Ca(OH_2)$) to obtain alkaline-treated sugarcane bagasse fiber (ASF). The two types of sugarcane bagasse fiber (CSF and ASF) were incorporated at 2% levels in pork meat emulsions prepared with 5%, 10% and 20% fat levels. Alkaline-treatment markedly increased acid detergent fiber content (p=0.002), but significantly decreased protein, fat, ash and other carbohydrate contents. ASF exhibited significantly higher water-binding capacity, but lower oil-binding and emulsifying capacities than CSF. Meat emulsions formulated with 10% fat and 2% sugarcane bagasse fiber had equivalent cooking loss and textural properties to control meat emulsion (20% fat without sugarcane bagasse fiber). The two types of sugarcane bagasse fiber had similar impacts on proximate composition, cooking yield and texture of meat emulsion at the same fat level, respectively (p>0.05). Our results confirm that sugarcane bagasse fiber could be a functional food ingredient for improving physicochemical and textural properties of meat emulsion, at 2% addition level. Further, the altered functional properties of alkaline-treated sugarcane bagasse fiber had no impacts on physicochemical and textural properties of meat emulsions, regardless of fat level at 5%, 10% and 20%.
목차
등록된 정보가 없습니다.
참고문헌 (30)
참고문헌 신청
Abdul-Hamid A / 2000 / Functional properties of dietary fibre prepared from defatted rice bran / Food Chem 68:15~19
Auffret A / 1994 / Effect of grinding and experimental conditions on the measurement of hydration properties of dietary fibres / LWT-Food Sci Technol 27:166~172
Bourne MC / 1978 / Texture profile analysis / Food Technol 32:62~66
Choi YS / 2010 / Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems / Meat Sci 84:212~218
Choi YS / 2009 / Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber / Meat Sci 82:266~271
Auffret A / 1994 / Effect of grinding and experimental conditions on the measurement of hydration properties of dietary fibres / LWT-Food Sci Technol 27:166~172
Bourne MC / 1978 / Texture profile analysis / Food Technol 32:62~66
Choi YS / 2010 / Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems / Meat Sci 84:212~218
Choi YS / 2009 / Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber / Meat Sci 82:266~271
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Improving sugarcane bagasse quality as ruminant feed with Lactobacillus, cellulase, and molasses
한국축산학회지
2020 .01
-
Enhanced Quality of Sugarcane Bagasse Dissolving Pulp Prepared by Environmentally Friendly Cooking and Bleaching
한국펄프·종이공학회 학술발표논문집
2016 .10
-
Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System
Food science of animal resources
2019 .01
-
Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions
한국축산식품학회지
2016 .01
-
Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber
한국축산식품학회지
2015 .01
-
Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion
한국축산식품학회지
2018 .01
-
Sugarcane ORF finder: the web‑application for mining genes from sugarcane genome
Plant Biotechnology Reports
2019 .01
-
Physicochemical Properties of Plant-based Emulsion Bead Applied into Meat Analogues as an Animal Fat Replacement
한국식품영양과학회 학술대회발표집
2020 .10
-
Effects of O/W emulsion on high moisture extrusion meat analogues and physicochemical properties
한국식품영양과학회 학술대회발표집
2024 .10
-
Effect of Oil-Water Emulsion on Liquid Holding Capacity of Meat Analogue
한국식품영양과학회 학술대회발표집
2018 .10
-
Quality properties of various dietary fibers as isolated soy protein (ISP) replacements in pork emulsion systems
한국축산학회지
2020 .01
-
식이섬유 첨가가 돈육 혼합물의 품질특성에 미치는 영향
동물생명과학연구
2015 .06
-
목재 펄프와 Baggase 펄프의 혼합 비율에 따른 고해 특성 및 수초지의 물성 변화
한국펄프·종이공학회 학술발표논문집
2016 .04
-
Optimization of Replacing Pork Back Fat with Pre-Emulsion from Wheat (Triticum aestivum L.) Sprout for Reduced-Fat Meat Products
한국식품영양과학회 학술대회발표집
2017 .10
-
Meat analog as future food: a review
한국축산학회지
2020 .01
-
Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics
한국축산식품학회지
2017 .01
-
Study on Textural Properties of Commercial Meat Analog Products
한국식품영양과학회 학술대회발표집
2017 .10
-
Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate
한국축산식품학회지
2015 .01
-
Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage
한국축산식품학회지
2018 .01
-
Overview of muscle metabolism, muscle fiber characteristics, and meat quality
Korean Journal of Agricultural Science
2018 .03
이 논문의 저자 정보
최근 본 자료
댓글(0)
0