Effect of Black Rice Powder on the Quality Properties of Pork Patties

Park, Sin-Young; Lee, Jong-Wan; Kim, Gye-Woong; Kim, Hack-Youn

doi:10.5851/kosfa.2017.37.1.71

Cited by 15 publications

(17 citation statements)

References 13 publications

(25 reference statements)

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“…The cooking yield was measured by the ratio of cooked weight to raw weight according to the method of Park et al . (). Water content was determined by GB 5009.3‐2016 National Food Safety Standard Determination of Water in Food.…”

Section: Methodsmentioning

confidence: 97%

“…After the fried meatballs were cooled to 25°C, the paper towel was used to wipe the oil from the surface of meatballs. The cooking yield was measured by the ratio of cooked weight to raw weight according to the method of Park et al (2017). Water content was determined by GB 5009.3-2016 National Food Safety Standard Determination of Water in Food.…”

Section: Cooking Yield and Moisture Retentionmentioning

confidence: 99%

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Effects of ultrasound‐assisted frying on the physiochemical properties and microstructure of fried meatballs

Wang

Zhang

Zhou

2019

Int J of Food Sci Tech

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Summary The aim of this study was to investigate the effects of power ultrasound (0, 200, 400, 600 and 800 W, 20 kHz) on the quality of fried meatballs. The frying time and frying temperature were also considered as fixed factors. The meatballs were fried for 8, 12 and 16 min at 120, 140 and 160 °C. Results showed that the ultrasonic groups saved about 1 to 3 min than the control group to 80 °C. Hardness, springiness, cohesiveness and chewiness of fried meatballs were significantly different among different ultrasonic treatments (P < 0.05). As for colour, the ultrasonic treatments could significantly increase the L*values. Cooking yield was from 82.58% to 85.50% in ultrasonic treatments at 120 °C for 8 min. High moisture retention and cooking yield were shown in fried‐assisted ultrasound treatments and were consistent with the microstructure of scanning electron microscopy (SEM). Our data show that ultrasound‐assisted frying could improve the quality of meatballs.

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Section: Methodsmentioning

confidence: 97%

Section: Cooking Yield and Moisture Retentionmentioning

confidence: 99%

Effects of ultrasound‐assisted frying on the physiochemical properties and microstructure of fried meatballs

Wang

Zhang

Zhou

2019

Int J of Food Sci Tech

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“…Antioxidant activity of anthocyanin also increased desaturase enzymes activity for converting monounsaturated fatty acid (MUFA) to polyunsaturated fatty acid (PUFA) or inserting additional unsaturated bonds into already existing PUFA [ 24 ]. Several studies reported that black rice extract retarded lipid peroxidation, improved redness of color and increased oxidative stability during storage of ground beef patties [ 25 ], steak beef [ 26 ], pork patties [ 27 ], and Thai fermented sausage [ 28 ]. Likewise, studies indicated that dietary intake of plant-rich anthocyanin improved oxidative stress status in animals [ 29 , 30 ] and increased the omega-3 (n-3) and omega-6 (n-6) PUFA proportion in the plasma of humans [ 31 ], fish [ 32 ], and rats [ 33 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle

Prommachart

Cherdthong

Navanukraw

et al. 2021

Animals

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This research aimed to evaluate the effects of anthocyanin-extracted residue (AER) in the diet of cattle on meat oxidation during storage and on the fatty acid profiles of the meat. Sixteen male dairy cattle (average body weight 160 ± 10.6 kg) were allotted to feed in a completely randomized design (CRD) with four levels of AER supplementation, 0, 20, 40, and 60 g/kg dry matter (DM) in the total mixed ration (TMR). These TMR diets were fed ad libitum to the cattle throughout the trial. At the end of the feeding trial (125 days), all cattle were slaughtered and meat samples from the Longissimus dorsi (LD) muscle were collected to assess meat oxidation and fatty acid profile. The antioxidant effect of AER on meat oxidation was investigated during 14 days of storage based on color, myoglobin redox forms, lipid, and protein oxidation. The results showed meat from cattle fed AER had better color stability, lower oxidation of lipid, protein and myoglobin than did meat from cattle fed the control diet (0 g/kg AER). Furthermore, fatty acid profiles were affected by AER supplementation with an increase in the concentration of n-3 polyunsaturated fatty acids (PUFA). These results support the inclusion of AER supplementation as a natural antioxidant in cattle to reduce meat oxidation and increase PUFA in meat.

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“…In addition, black glutinous rice flour was able to prepare cake with 100% substitution into wheat [ 8 ]. Black rice powder could be added up to 5% into pork patty with acceptable sensory qualities [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

Thiranusornkij

Thamnarathip²,

Chandrachai

et al. 2018

Foods

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Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom Mali 105 rice flour (HM) as the reference. The results demonstrated that HN flour had significantly higher average particle sizes (150 ± 0.58 µm), whereas the content of amylose (17.6 ± 0.2%) was lower than HM flour (particle sizes = 140 ± 0.58 µm; amylose content = 21.3 ± 0.6%). Furthermore, HN contained higher total phenolic compounds (TPC) (2.68 ± 0.2 mg GAE/g flour), total anthocyanins (293 ± 30 mg cyanidin-3-glucoside/g flour), and the ferric reducing antioxidant power (FRAP) (73.5 ± 1.5 mM FeSO4/g) than HM flour (TPC = 0.15 mg GAE/g flour and FRAP = 2.24 mM FeSO4/g flour). In thermal properties, the onset temperature (To), the peak temperature (Tp) and the conclusion (Tc) temperature of HN flour were similar to the values of HM flour. However, HN flour had lower enthalpy change (ΔH) than HM flour. The results showed that HN flour had lower swelling power and higher solubility than HM flour at the temperature between 55 °C and 95 °C. In pasting properties, HN flour also showed lower peak, trough and breakdown viscosity than HM flour. In addition, the bread samples prepared by HN flour had higher value of hardness and lower value of cohesiveness than the bread prepared from HM flour. Taken together, the findings suggest that HN flour could be used as an alternative gluten-free ingredient for bread product.

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Effect of Black Rice Powder on the Quality Properties of Pork Patties

Cited by 15 publications

References 13 publications

Effects of ultrasound‐assisted frying on the physiochemical properties and microstructure of fried meatballs

Effects of ultrasound‐assisted frying on the physiochemical properties and microstructure of fried meatballs

Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle

Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

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