동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제17권2호
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- Pages.213-218
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- 2007
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
가열 돈육 Patty의 이화학적 및 관능적 특성에 영향을 미치는 적포도주의 첨가 효과
Effect of Addition of Red Wine on the Physicochemical Properties and Sensory Score of Cooked Pork Patty
- 정인철 (대구공업대학 식음료조리계열) ;
- 윤동화 (대구공업대학 피부미용과) ;
- 박경숙 (대구공업대학 호텔영양계열) ;
- 이경수 (영남이공대학 식음료조리계열) ;
- 문윤희 (경성대학교 식품공학과)
- Jung, In-Chul (Division of Food Beverage and Culinary Arts, Daegu Technical College) ;
- Youn, Dong-Hwa (Dept. of Skin Care, Daegu Technical College) ;
- Park, Kyung-Sook (Division of Hotel Culinary Art and Nutrition, Daegu Technical College) ;
- Lee, Kyung-Soo (Division of Food, Beverage and Curinary Art, Young College of Science and Technology) ;
- Moon, Yoon-Hee (Dept. of Food Science and Technology, Kyungsung University)
- 발행 : 2007.04.30
초록
The aim of this study was to investigate the effect of the addition of red wine on the physicochemical properties ana sensory score of cooked pork patties. The samples consisted of the pork patty without red wine(control), and 1, 3 and 5% red wine(RWP-1, 3 and 5, respectively). There were no significantly differences in the moisture