Effects of black rice powder concentration on quality properties of pork restructured jerky

Abstract

Quality properties of pork restructured jerky manufactured using various concentrations of black rice powder were examined. The moisture contents and pH of samples increased with an increase in concentration of black rice powder. On the other hand, the protein and fat contents of samples decreased with an increase in concentration of black rice powder. Lightness, redness, and yellowness values of uncooked and cooked samples showed a downward trend with an increase in concentration of black rice powder. Water holding capacity and cooking yield of the samples containing 3% and 5% black rice powder were higher than those of the control and 1% black rice powder samples (p<0.05). Samples containing 3% black rice powder showed a lower shear force than that of the control (p<0.05). Sensory evaluation of color, flavor, tenderness, and overall acceptability were enhanced with an increase in concentration of black rice powder. These results show that supplementation added with black rice powder in pork restructured jerky enhances its quality properties.

Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant

“…There was no significant difference between the controls and the treatments ( p >0.05) except for T1, which had the highest moisture content ( p <0.05). Park and Kim (2016) and Joo and Choi (2012) demonstrated that the moisture content of meat products with added black rice and that of cookies with added black rice bran increased, which is similar to the trend exhibited by T1 in this research. The moisture content of the other treatments decreased depending on the organic acid added and was significantly lower than that of T1 ( p <0.05); this finding agrees with the results of a previous study (Aktaş et al , 2003).…”

“…T1 had a significantly higher level of water-holding capacity ( p <0.05). Park et al (2016) found that water-holding capacity tended to increase with the addition of black rice. In contrast, in the present research, the water-holding capacity of treatments with added organic acids decreased, probably because of the pH-lowering effect of these organic acids (Weiss and Reynolds, 1988).…”

“…The results of the current work are consistent with those observations. This was attributed to the unique color of black rice (CIE L*: 35.6, CIE a*: 8.4, CIE b*: -3.7) (Park and Kim, 2016). It is possible that anthocyanins, a pigment in black rice bran, lowered the lightness of Tteokgalbi .…”

Physicochemical Properties of Chicken Thigh Meat Sausage Manufactured with Red Yeast Rice Powder

“…특히, 닭고기는 가열 후 다리살과 가슴살의 조직감이 상이하여, 탄력적인 닭다리살을 활용하여 조직감이 우수한 소시지를 제조할 수 있다. 쌀(Oryaz sativa L.)은 우리나라의 주식으로, 홍국과 흑미 같은 기능성 특수미의 소비가 최근 증가하고 있으며 (Hwang and Kim, 2000;Park and Kim, 2016a), 홍국은 Monascus 속 곰팡이를 쌀에 접종하여 발효시키는 과정에서 momacolin-K 가 생산되어 붉은색을 띄게 되며, 우리나라뿐만 아니라 아 시아의 다양한 지역에서 섭취되고 있다 (Kim et al, 2015). 홍국의 제조과정에서 생산된 대사산물 monacolin-K는 혈중 지질 저하, 콜레스테롤 합성 억제, 항암 효과 등 성인병을 예방할 수 있는 기능성 물질이기 때문에 소비자로부터 많은 관심을 받고 있다 (Kim and Kim 2017).…”

Effects of Lactarius hatsudake fortification on physicochemical, microbiological and antioxidant properties of stirred-type yogurt during cold storage

“…In contrast, restructured jerky is prepared by processing ground meat, rendering it relatively more tender than flat jerky ( Hong et al, 2020 ). Restructured jerky is simpler to use in the development of health functional foods than flat jerky, as during the grinding and restructuring process, the meat can be combined in a smooth mixture with various additional ingredients, e.g., chili pepper seeds or black rice ( Lee and Kim, 2016 ; Park and Kim, 2016 ).…”