Abstract
This study evaluated the effects of probiotics on the quality properties of standard pork cutlet (SC) and oven cooking type pork cutlet with probiotics (OCP). Higher (p<.0.0001) moisture and protein contents were observed inOCP compared to SC. Fat content of OCP was lower (p<.0.0001) than SC. There was no significant difference in CIE color values betweenSC and OCP. The pH and lipid oxidation values of OCP were lower (p<.0.0001 and p<.0.01, respectively) than SC counterpart. Based on instrumental texture profile analysis, there was no significant difference in the springiness and cohesiveness between SC and OCP. However, the hardness, gumminess, and chewiness of OCP were higher (p<.0.0001) than SC. Crispiness by sensory panel was higher (p<.0.0001) in OCP than SC. The results showed that the oven cooking type pork cutletadded probiotics could improve potential of pork cutlet physicochemical properties and give physiological functional ability.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
