Park Sin-Young, Kim Hack-Youn
Department of Animal Resources Science, Kongju National University, Chungnam 32439, Korea.
J Anim Sci Technol. 2021 Jan;63(1):137-148. doi: 10.5187/jast.2021.e15. Epub 2021 Jan 31.
The effect of the addition of dietary fiber extracted from wheat, bamboo, and oat on the quality of fried pork loin batter was investigated. Quality evaluation included proximate composition, pH, color, viscosity, coating and frying yield, electronic nose, and sensory evaluation. Regarding proximate composition of fried batter and fried pork loin, the water content of the dietary fiber treatments was significantly higher than that of the control ( < 0.05), whereas fat content was significantly lower than that of the control ( < 0.05). The lightness of non-fried batter with dietary fiber treatments was significantly higher than that of the control ( < 0.05), whereas the yellowness was significantly lower than that of the control ( < 0.05). The lightness, redness, and yellowness of fried pork loin with dietary fiber treatment were significantly lower than those of the control ( < 0.05). The viscosity and coating and frying yield of dietary fiber treatments were significantly higher than those of the control ( < 0.05). The volatile compounds of dietary fiber treatments were decreased "tallowy" flavor and increased "buttery" and "milky" flavor. The principal components of bamboo and oat fiber treatments were clearly distinguishable from those of the control; however, similar principal components as those of the control were obtained with wheat fiber treatment. Regarding sensory evaluation, the color, texture, and overall acceptability of wheat and oat fiber treatments were significantly higher than those of the control ( < 0.05), and the flavor of the wheat fiber treatment was significantly higher than that of the control ( < 0.05). These results show that wheat and oat fibers are suitable for fried pork loin batter and improve its quality.
研究了添加从小麦、竹子和燕麦中提取的膳食纤维对油炸猪里脊肉面糊品质的影响。品质评价包括近似成分、pH值、颜色、粘度、裹衣和油炸得率、电子鼻以及感官评价。关于油炸面糊和油炸猪里脊肉的近似成分，膳食纤维处理组的水分含量显著高于对照组（<0.05），而脂肪含量显著低于对照组（<0.05）。含膳食纤维处理的未油炸面糊的亮度显著高于对照组（<0.05），而黄色度显著低于对照组（<0.05）。膳食纤维处理的油炸猪里脊肉的亮度、红色度和黄色度显著低于对照组（<0.05）。膳食纤维处理组的粘度、裹衣和油炸得率显著高于对照组（<0.05）。膳食纤维处理的挥发性化合物减少了“牛脂味”，增加了“黄油味”和“奶味”。竹子和燕麦纤维处理的主要成分与对照组明显不同；然而，小麦纤维处理得到的主要成分与对照组相似。关于感官评价，小麦和燕麦纤维处理的颜色、质地和总体可接受性显著高于对照组（<0.05），小麦纤维处理的风味显著高于对照组（<0.05）。这些结果表明，小麦和燕麦纤维适用于油炸猪里脊肉面糊，并能改善其品质。
