Effect of Red Ginseng Extracted with Water and Ethanol on the Qualities of Cooked Pork Patties During Storage

물 및 에탄올 추출을 통해 제조된 홍삼 추출물의 첨가가 저장 중 가열 돈육패티의 품질특성에 미치는 영향

  • Kim, Il Suk (Gyeongnam National University of Science and Technology) ;
  • Yang, Mira (Gyeongnam National University of Science and Technology) ;
  • Jin, Sang-Keun (Gyeongnam National University of Science and Technology) ;
  • Park, Jae Hong (Department of Animal Resource and Science, Dankook University) ;
  • Chu, Gyo Moon (Gyeongnam National University of Science and Technology) ;
  • Kim, Jae-Young (Gyeongnam National University of Science and Technology) ;
  • Kang, Suk Nam (Gyeongnam National University of Science and Technology)
  • 김일석 (경남과학기술대학교 동물소재공학과) ;
  • 양미라 (경남과학기술대학교 동물소재공학과) ;
  • 진상근 (경남과학기술대학교 동물소재공학과) ;
  • 박재홍 (단국대학교 동물자원학과) ;
  • 추교문 (경남과학기술대학교 동물소재공학과) ;
  • 김재영 (경남과학기술대학교 동물소재공학과) ;
  • 강석남 (경남과학기술대학교 동물소재공학과)
  • Received : 2013.06.15
  • Accepted : 2013.10.22
  • Published : 2013.10.31


The objective of this study was to investigate the effect of red ginseng extracted with water extract (WE) and 50% ethanol extract (EE) from white ginseng on cooked meat patties during storage. Different concentrations of extracts were examined (0.25%, 0.5%, and 1.%, respectively, dry base w/w). A significantly higher water holding capacity (WHC) was observed in samples supplemented with ${\geq}$ 0.5% WE (p < 0.01); however, EE had no significant effect on the WHC of meat patties. Samples supplemented with ${\geq}$ 0.5% WE or EE showed a significantly higher redness ($a^*$-value) compared to the control (p < 0.01). The total plate counts (TPC) and 2-thiobarbituric acid-reactive substances (TBARS) of all treated samples were lower than those of the control. However, there were no significant differences in volatile basic nitrogen (VBN) values and sensory evaluation scores between the samples. These results suggest that red ginseng extract improves color and inhibits lipid oxidation and bacterial population at doses > 0.25%, prolonging the shelf-life of meat products and acting as a natural colorant.


Red ginseng;Cooked pork patty;Water holding capacity;TBARS;VBN;Total plate counts


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