Effect of Natural Tenderizers or Phosphates on Quality Improvement of the Low-grade Seasoned Hanwoo Ribs
2003
Kim, K.J. | Min, J.S. | Lee, S.O. | Jang, A.R. | Jang, S.H. | Cheon, Y.H. | Lee, M.H. (Seoul National University, Suwon, Republic of Korea)
In order to improve the quality of low-grade seasoned ribs, kiwi powder was added and their MFI(Myofibrillar Fragmentation Index) values were 341.4, 368.3 and 405.1, respectively. As the amount of kiwi increased, MFI value increased(P0.001). Also, when 0.5. , 1.0% or 3.0% of pear powder was added to seasoned ribs, their MFI values were increased as the addition levels of pear powder increased. As the amount of kiwi and pear powder were increased, WHC(Water Holding Capacity) decreased(P0.001). On the other hand, as the amount of phosphates added increased, WHC increased. In drop loss, as the amount of kiwi and pear powder increased, it increased. However, drop loss was decreased as the amount of phosphates increased. For meat color, 'L' values of pear treatment groups were similar to those of control and 'a' values were higher in the treatment groups of 0.1~0.3% kiwi powder, 0.5~1.0% pear powder and 0.3~.o5% phosphate than those of control.
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