Quality Characteristics of Sauteing Chili Sauce Shrimp with Red Wine

적포도주를 첨가한 칠리소스 새우볶음의 품질특성

  • Kim, Heh-Young (Department of Food & Nutrition, Sungshin Women's University) ;
  • Ko, Sung-Hee (Department of Food & Nutrition, Sungshin Women's University) ;
  • Lee, Kyung-Yeoun (Department of Food & Nutrition, Sungshin Women's University)
  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 고성희 (성신여자대학교 식품영양학과) ;
  • 이경연 (성신여자대학교 식품영양학과)
  • Received : 2010.05.24
  • Accepted : 2010.06.20
  • Published : 2010.08.31

Abstract

The aim of this research was to evaluate the effects of red wine on the quality characteristics of sauteing chilli sauce shrimp. Cooked chili sauce shrimp was storaged on $3^{\circ}C$ fot 15 days. The TPC of sauteing chili sauce shrimp with red wine was increased for all experimental groups with a longer storage period and the groups with 10% or 20% red wine had lower TPCs than control. The AV and TBA were increased for all experimental groups with increased holding time, but in case of 20% red wine had lower value for AV and TBA than control and 10% red wine. In a sensory evaluation, the 10% red wine group was highly evaluated compared to control and 20% red wine group. In conclusion, we can find out that 10% red wine group was most pertinent to antimicrobial effect, antioxidant effect and sensory quality.

Keywords

References

  1. 김우정, 구경형. 2001. 식품관능검사법. 효일출판사. 서울. pp 95-119
  2. Ahn DU, Olson DG,Jo C, Chen X, Wu C, Lee JI. 1998. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Science 49(1):27-39 https://doi.org/10.1016/S0309-1740(97)00101-0
  3. AOAC. 2000. Official Method of Analysis of AOAC Intl. 17th ed. Method 920.39. 969.17, 965.33. Association of officialanalytical chemists, Gaithersbrug, Maryland, USA.
  4. Chang SW, Song JH, Shin NS, Lee KY, Rho YT. 2009. Determination of Major Phenolic Compounds of Grape Juice and Wine of Different Geographic Origins. Korean J. Food Preserv 16(5):747-753
  5. Choi SK. 2002. Food and spices. J East Asian Soc Dietary Life 12(5):461-470
  6. Chung HJ. 2009. The Effects of Brown Beef Stock with Red Wine on Microbial Growth Inhibition. Master thesis. The Konkuk University of Korea.
  7. Dahl CA, Matthews ME, March EH. 1980. Cook/chill foodservice system with a microwave oven: aerobic plate counts from beef loaf, potatoes and frozen green beans.. J. Microw Power 15(2): 95-105
  8. Fernandes J, Gomes, Couto JA, Hogg T. 2007. The antimicrobial effect of wine on Listeria innocua in a model stomach system. Food Control 18(12):1477-1483 https://doi.org/10.1016/j.foodcont.2006.11.003
  9. Frankel EN, German JB, Kinsella JE, Parks E, Kanner J. 1993. Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine. Lancet 341(8843):454-457 https://doi.org/10.1016/0140-6736(93)90206-V
  10. Graham HF. 1994. Wine Microbiology and Biotechnology. Department Food Science and Technology. The University of New South Wales. Sydney, Australia. pp 165-196
  11. KFDA, Korea Food & Drug Administration. 2010. http://www.foodnara.go.kr/portal/site/kfdaportal/infotelegram. Acessed May 2, 2010.
  12. Kim HD, Lee YJ, Han JS. 2002. An evaluation of the recognition, preference and quality factors on sauces. J East Soc Dietary Life 15(1):126-135
  13. Lee HR, Jung BR, Park JY, Kim SK, Choi JU, Lee SH, Chung SK. 2008. Antioxidnats and total phenolic contents of grape juice products in the korean market. Korean J. Food Preserv. 15(3):445-449
  14. Lee HS. 2006. A study on the priority od selection determinants of family restaurant. J of Foodservice Management 9(2):7-26
  15. Lee JR. 2003. A study on preference of marketing activities for women customer in family restaurant. J of Foodservice Management 6(1):65-83
  16. Lee KS, Moon YH, Jung IC. 2008. Effect on the Quality Characteristic of Beef Jerky Ripened by Wine. Journal of Life Science 18(11):1538-1542 https://doi.org/10.5352/JLS.2008.18.11.1538
  17. Park WM, Park HG, Rhee SJ, Lee CH, Yoon KE. 2002. Suitability of domestic grape, cultivar campbell's early, for production of red wine. Korean J. Food. Sci. Techlol. 34(4): 590-596
  18. Renaud S, Lorgeril M. 1992. Wine, alcohol, platelets, and the French paradox for coronary heart disease. Lancet 339(8808): 1523-1526 https://doi.org/10.1016/0140-6736(92)91277-F
  19. Ryu C, Choi SM. 2007. The influence of Cooking Wine on Food Quality Attributes. J East Asian Soc Dietary Life 17(4): 532-539
  20. Spear MC. 2003. Foodservice Organization(5th). pearson Prentice Hall. Inc. New Jersey. pp308-313
  21. Solberg M, Buckalew JJ, Chen CM, Schaffner DW, O'Neil K, McDowell J, Post LS, Boderk M. 1990. Microbiological safety assurance system for foodservice facilities. J Food Technology 44(12):68-73
  22. Williams RL, Elliot MS. 1997. Antioxidants in grapes and wine: chemistry and health effects. In: Shaihidi, F.(Ed.), Natural Antioxidants: Chemistry, Health Effects and Applications. AOCS press, Illinois. pp 150-173
  23. Yoon TH. 2005. The casual relationship between consumers' lifestyle activation, satisfaction od attributes at fast-food restaurant. Korean J Food Cookery Sci 21(6):867-876
  24. Zheng W, Wang SY. 2001. Antioxidant activity and phenolic compounds in selected herbs. J Agri Food Chem 49(11): 5165-5170 https://doi.org/10.1021/jf010697n