Effect of Black Rice Powder on the Quality Properties of Pork Patties.
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.
Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.
Sin-Young
SY
Park
Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.
Jong-Wan
JW
Lee
Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.
Gye-Woong
GW
Kim
Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.
Hack-Youn
HY
Kim
black rice; meat product; pork patties