• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.331-337
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• 2011

Pork cutlets contains high amounts of fat and calories even though they are highly preferred among young consumers in Korea. We investigated the use of an oven cooking method using brown crumbs to replace the frying method for the preparation of pork cutlets. The average contents of fat and calories in oven cooked pork cutlets were reduced by 77.5% and 35.2% respectively, when compared to cutlets prepared using the frying method (p<0.05). These results demonstrate that pork cutlets prepared by oven cooking may be helpful to people who require dietary treatment. In a color experiment, the surface color of oven cooked pork cutlets showed no difference when brown crumbs were used (p>0.05). In an experiment for texture characteristics, the level of hardness for the oven cooked cutlets showed no difference from that of the fried cutlets (p>0.05), and the degree of batter separation also did not differ. The oven cooking method demonstrated a 65.6% improvement in pork cutlet production, and is therefore appropriate for a food service that must serve many customers in a limited time.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.95-99
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• 2004

The sensory and mechanical characteristics of muffin using different levels (0, 20, 40, 60, 80 and 100％) of Glycyrrhiza radix extract were investigated. The lightness of crust and crumb of the muffins were significantly (p〈0.05) decreased, but the redness was increased with increasing content of Glycyrrhizae radix extract. The mechanical texture parameters, such as hardness, gumminess and chewiness, were significantly (p〈0.05) low in the groups with 40∼80％ Glycyrrhizae radix extract. With regard to the sensory evaluation, a brown crust, yellow crumbs, surface roughness, Glycyrrhizae radix flavor, roasted nutty taste, sweetness, bitterness and springiness of the muffins were significantly increases with increasing content of Glycyrrhizae radix extract. However, the hardness was significantly (p〈0.05) low without the addition of Giycyrrhizae radix extract, the overall acceptability was excellent in the group with the addition of 60％ Glycyrrhizae radix extract. As a result, with the addition of Glycyrrhizae radix extract to the muffin, the sensory and mechanical properties were improved therefore, Glycyrrhizae radix extract could be prepared as a useful functional additive to sugar free muffins.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.7
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• pp.3123-3129
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• 2011

Deep-frying pork cutlets contains high fat and calories and can cause obesity, even though it has a high preference among young consumers in Korea. In this study, we have investigated the use of oven cooking method and is studying quality characteristics of pork cutlets for the contribute to improving national health. For the replace the deep-frying method, the pork cutlet was using canola oil added brown crumbs and optimization the oven cooking time, temperature, relative humidity, fan speed. The fat content and calories of oven pork cutlet reduced by 55.4% and 28.6% respectively(P<0.05), when compared to frying method. In a color experiment, texture characteristics and separation ration of batter, oven pork cutlet has no difference(P>0.05), in a sensory characteristics, overall taste has no different (P>0.05) with frying pork cutlet. Therefore, if pork cutlet cooking by oven with optimized condition, without impoverishment of consumer's preference because of the taste similarity with frying pork cutlet and these results may be helpful to people who need dietary treatment.