Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
권호 표지

Quality Characteristics of Pork Patties Prepared with Mugwort, Pine Needle and Fatsia Leaf Extracts

쑥, 솔잎 및 두릅 추출물을 첨가한 돈육 Patty의 품질 특성

  • 정인철 (대구공업대학 식품공업과) ;
  • 남주현 (대구공업대학 식품공업과) ;
  • 송형익 (대구공업대학 식품공업과) ;
  • 박충균 (대구공업대학 식품공업과) ;
  • 문윤희 (경성대학교 식품공학과)
  • Published : 2000.08.01
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Abstract

In order to investigate the possibility of functional property improvement of meat products, four kinds of pork patties were prepared with water 10% as control, mugwort extract 10%, pine needle extract 10% and fatsia leaf extract 10%, respectively. In case of control moisture content was higher, but crude fat was lower, compared to patties treated with plant extracts. Crude ash content of pine needle extract treatment showed higher level than that of other patties. pH range of patties revealed to 5.92∼5.978. In raw patties Hunter's L-and a-value of control were higher than those of plant extract treatment, and a-value of raw patties showed higher level than that of cooked. Yield, water holding capacity, salt soluble protein extractability and gel strength among patties did not show significant differences. In control patty, fat retention was lower compared to other plant extract treatments, but water soluble protein extractability was higher compared to pine needle. Values such as hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the patties. In sensory scores such as aroma, juiciness and palatability, significant differences were not observed among cooked patties, but texture score was higher in the order pine needle, mugwort, fatsia leaf and control.

Keywords

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