Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Aging Effect of Red Wine on the Quality Properties and Sensory Score of Cooked Seasoned Pork

가열 양념돈육의 품질 및 기호성에 미치는 적포도주 숙성효과

  • Park, Kyung-Sook (Division of Hotel Culinary Arts, Daegu Technical College) ;
  • Lee, Kyung-Soo (Division of Food, Beverage and Culinary Arts, Yeungnam College of Science and Technology) ;
  • Choi, Young-Jun (Division of Hotel Culinary Arts, Daegu Technical College) ;
  • Park, Hyun-Suk (Division of Hotel Culinary Arts, Daegu Technical College) ;
  • Moon, Yoon-Hee (Department of Food Science and Biotechnology, Kyungsung University) ;
  • Jung, In-Chul (Division of Hotel Culinary Arts, Daegu Technical College)
  • 박경숙 (대구공업대학 호텔외식조리계열) ;
  • 이경수 (영남이공대학 식음료조리계열) ;
  • 최영준 (대구공업대학 호텔외식조리계열) ;
  • 박현숙 (대구공업대학 호텔외식조리계열) ;
  • 문윤희 (경성대학교 식품생명공학과) ;
  • 정인철 (대구공업대학 호텔외식조리계열)
  • Published : 2011.06.30
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Abstract

This study was conducted to investigate the effect of red wine on the quality properties and sensory score of seasoned pork meat. Pork meat was treated with 25% water (control), 20% water and 5% red wine (RW5), 15% water and 10% red wine (RW10), or 10% water and 15% red wine (RW15). The moisture, crude protein, crude fat, $L^*$ value, springiness, cohesiveness, gumminess, chewiness, and VBN content were not significantly different among the samples. Cooking yield, moisture retention, and fat retention were significantly higher in the RW5, RW10, and RW15 (p < 0.05) compared to those in the control. The $a^*$ value of RW5 was the highest among the samples, and the $b^*$ value increased significantly in the control and RW5 (p < 0.05). The hardness of the control was the highest among all samples (p < 0.05). The pH was significantly lower in RW5, RW10 and RW15 (p < 0.05) compared to that in the control. The TBARS value and total bacteria were significantly lower in RW5, RW10, and RW15 (p < 0.05) compared to those in the control. Adding red wine altered the fatty acid and free amino acid of cooked seasoned pork. These results suggest the possibility that red wine could be used an additive to improve the quality of cooked seasoned pork.

Keywords

References

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