프로바이오틱스를 첨가한 구이형 돈가스와 일반 돈가스의 품질특성 비교 분석
(주)코리아스칼라
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- 2023.06.19
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- 2019.06
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서지정보
ㆍ발행기관 : 한국유산균학회
ㆍ수록지정보 : Current Topic in Lactic Acid Bacteria and Probiotics / 5권 / 1호
ㆍ저자명 : 박신영, 김계웅, 김진만, 고종호, 최주희, 김학연
목차
Abstract
서 론
재료 및 방법
공시재료 및 돈가스 제조
일반성분 측정
pH 측정
색도 측정
물성 측정 (Texture profile analysis, TPA)
지방산패도 측정 (Thiobarbituric acid reactive substance,TBARS)
관능평가
통계처리
결과 및 고찰
일반성분, 가열수율
pH, 색도
물성 (TPA)
지방산패도 (TBARS)
관능평가
요 약
References
영어 초록
This study evaluated the effects of probiotics on the quality properties of standard pork cutlet (SC) and oven cooking type pork cutlet with probiotics (OCP). Higher (p <0.0001) moisture and protein contents were observed in OCP compared to SC. Fat content of OCP was lower (p<0.0001) than SC. There was no significant difference in CIE color values between SC and OCP. The pH and lipid oxidation values of OCP were lower (p<0.0001 and p<0.01, respectively) than SC counterpart. Based on instrumental texture profile analysis, there was no significant difference in the springiness and cohesiveness between SC and OCP. However, the hardness, gumminess, and chewiness of OCP were higher (p<0.0001) than SC. Crispiness by sensory panel was higher (p<0.0001) in OCP than SC. The results showed that the oven cooking type pork cutlet added probiotics could improve potential of pork cutlet physicochemical properties and give physiological functional ability.
참고 자료
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