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 in OCP compared to SC. Fat content of OCP was lower (p＜0.0001) than SC. There was no significant difference in CIE color values between SC 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 cutlet added probiotics could improve potential of pork cutlet physicochemical properties and give physiological functional ability.

Abstract
서 론
재료 및 방법
    공시재료 및 돈가스 제조
    일반성분 측정
    pH 측정
    색도 측정
    물성 측정 (Texture profile analysis, TPA)
    지방산패도 측정 (Thiobarbituric acid reactive substance,TBARS)
    관능평가
    통계처리
결과 및 고찰
    일반성분, 가열수율
    pH, 색도
    물성 (TPA)
    지방산패도 (TBARS)
    관능평가
요 약
References

• 박신영(공주대학교 동물자원학과) | Sin-Young Park (Department of Animal Resource Science, Kongju National University)
• 김계웅(공주대학교 동물자원학과) | Gye-Woong Kim (Department of Animal Resource Science, Kongju National University)
• 김진만(건국대학교 식품유통공학과) | Jin-Man Kim (Department of Food Marketing and Safety, Konkuk University)
• 고종호(한국폴리텍대학 특성화대학 바이오식품분석과) | Jong-Ho Koh (Department of Bio-Food Analysis & Technology, Bio-Campus, Korean Polytechnics College)
• 최주희(공주대학교 동물자원학과) | Juhui Choe (Department of Animal Resource Science, Kongju National University) Corresponding author
• 김학연(공주대학교 동물자원학과) | Hack-Youn Kim (Department of Animal Resource Science, Kongju National University) Corresponding author