검색
검색 팝업 닫기

Ex) Article Title, Author, Keywords

JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

Article

home All Articles View

Article

Split Viewer

Journal of the Korean Society of Food Science and Nutrition 2020; 49(6): 625-630

Published online June 30, 2020

Copyright © The Korean Society of Food Science and Nutrition.

Quality Characteristics of HMR-Type Pork Restructured Jerky with Various Levels of Mustard Powder

Jong-Hwan Hong, Shin-Young Park, Sol-Hee Lee, and Hack-Youn Kim

Department of Animal Resources Science, Kongju National University.

Abstract

This study analyzed the quality characteristics of pork restructured jerky with various levels of mustard powder (0%, 1%, 2%, and 3%). The quality characteristics included proximate composition, pH, color, dry-yield, water holding capacity (WHC), shear-force, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, and ferric reducing antioxidant power assay (FRAP). The moisture contents of the samples containing the mustard powder were significantly higher than the control (P<0.05). The before and after dried pH and shear force of the samples decreased with increasing mustard powder content. The WHC and dry-yield increased with increasing mustard powder content. The DPPH free radical scavenging activity and FRAP of the samples increased significantly with increasing mustard powder content (P<0.05). In conclusion, 3% mustard powder is suitable for HMR-type pork restructured jerky.

Keywords: antioxidant, mustard, pork, quality, jerky

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2020; 49(6): 625-630

Published online June 30, 2020

Copyright © The Korean Society of Food Science and Nutrition.

겨자 분말의 첨가 수준에 따른 가정간편식(HMR)형 돈육 재구성 육포의 품질특성

Quality Characteristics of HMR-Type Pork Restructured Jerky with Various Levels of Mustard Powder

Jong-Hwan Hong, Shin-Young Park, Sol-Hee Lee, and Hack-Youn Kim

Department of Animal Resources Science, Kongju National University.

Abstract

This study analyzed the quality characteristics of pork restructured jerky with various levels of mustard powder (0%, 1%, 2%, and 3%). The quality characteristics included proximate composition, pH, color, dry-yield, water holding capacity (WHC), shear-force, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, and ferric reducing antioxidant power assay (FRAP). The moisture contents of the samples containing the mustard powder were significantly higher than the control (P<0.05). The before and after dried pH and shear force of the samples decreased with increasing mustard powder content. The WHC and dry-yield increased with increasing mustard powder content. The DPPH free radical scavenging activity and FRAP of the samples increased significantly with increasing mustard powder content (P<0.05). In conclusion, 3% mustard powder is suitable for HMR-type pork restructured jerky.

Keywords: antioxidant, mustard, pork, quality, jerky