Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Pork Patties with Rosemary and Kimchi Powder during Cold Storage

로즈마리 분말과 김치 분말을 첨가한 돈육 패티의 조리 후 저온저장시의 품질 특성

  • Oh, Bi-Se (Department of Food & Nutrition, Sungshin Women's University) ;
  • Lee, Yang-Iee (Department of Food & Nutrition, Sungshin Women's University) ;
  • Ko, Seong-Hee (Department of Food & Nutrition, Sungshin Women's University) ;
  • Kim, Hyun-Jung (Department of Food & Nutrition, Sungshin Women's University) ;
  • Kim, Heh-Young (Department of Food & Nutrition, Sungshin Women's University)
  • 오비세 (성신여자대학교 식품영양학과) ;
  • 임양이 (성신여자대학교 식품영양학과) ;
  • 고성희 (성신여자대학교 식품영양학과) ;
  • 김현정 (성신여자대학교 식품영양학과) ;
  • 김혜영 (성신여자대학교 식품영양학과)
  • Published : 2011.04.30
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Abstract

The aim of this research was to evaluate the effects of rosemary and kimchi powder on the quality characteristics of pork patties. Cooked pork patties was stored at $3^{\circ}C$ for 15 days. Rosemary powder, either alone or with Kimchi powder, was highly effective in inhibiting lipid oxidation. The AV and TBARS values of R4(additional group of 4% rosemary powder) and RK(additional group of 2% rosemary powder +2% kimchi powder) were slightly lower than those of the control group. Sensory preferences for pork patties decreased with increased of storage time period. In a sensory evaluation, R4 showed the low sensory scores, whereas RK was highly evaluated compared to control. In conclusion, we determined that the pork patties with added 2% rosemary powder and 2% kimchi powder had the most favorable antioxidant effects and sensory qualities.

Keywords

References

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