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Physico-chemical and Sensory Characteristics of Pork Cutlet Containing Ginseng Saponin

인삼사포닌이 첨가된 돈가스 제품의 이화학적 및 관능적 특성

  • Cho, S.H. (National Livestock Research Institute) ;
  • Park, B.Y. (National Livestock Research Institute) ;
  • Wyi, J.J. (Korea Ginseng & Tobacco Research Institute) ;
  • Hwang, I.H. (National Livestock Research Institute) ;
  • Kim, J.H. (National Livestock Research Institute) ;
  • Chae, H.S. (National Livestock Research Institute) ;
  • Lee, J.M. (National Livestock Research Institute) ;
  • Kim, Y.K. (National Livestock Research Institute)
  • 조수현 (농촌진흥청 축산기술연구소) ;
  • 박범영 (농촌진흥청 축산기술연구소) ;
  • 위재준 (인삼연초연구원) ;
  • 황인호 (농촌진흥청 축산기술연구소) ;
  • 김진형 (농촌진흥청 축산기술연구소) ;
  • 채현석 (농촌진흥청 축산기술연구소) ;
  • 이종문 (농촌진흥청 축산기술연구소) ;
  • 김용곤 (농촌진흥청 축산기술연구소)
  • Published : 2003.08.30

Abstract

The pork cutlets containing different concentrations of dried ginseng powder (1%, 2% and 3%) were manufactured and compared the physico-chemical and sensorial properties with control containing no dried ginseng powder. The color(CIE, L, a, b) values were not significantly different between the treatments and control. The TBA values were lower for pork cutlet containing dried ginseng powder than those for control at the beginning stage (5 days) when they were vacuum packaged and stored at 4$^{\circ}C$ or 15days, however, there were not significantly different after 5 days of storage. The TBA values were remained low level (<0.5mg malonaldehyde/kg sample) when the pork cutlets were vacuum packaged and stored at -20$^{\circ}C$ for 90 days. In fatty acid composition, pork cutlet containing dried ginseng powder contained higher ratios of PUFA/SFA and lower ratios of MUFA/SFA when compared to those of control. Sensory panels evaluated that pork cutlet containing 1% of dried ginseng powder had the highest preference scores in flavor and overall palatability.

Keywords

Pork cutlet;Ginseng saponin;Lipid oxidation;Sensory property

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