Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Changes in Physicochemical Properties of Pork Patty with Dandelion Extract during Refrigerated Storage

민들레 추출액을 첨가한 돈육패티의 냉장저장 중 품질변화

  • 최영준 (대구공업대학교 호텔외식조리계열) ;
  • 박현숙 (대구공업대학교 호텔외식조리계열) ;
  • 이재상 ((주)롯데호텔) ;
  • 박경숙 (대구공업대학교 호텔외식조리계열) ;
  • 박성숙 (세화요리아카데미) ;
  • 정인철 (대구공업대학교 호텔외식조리계열)
  • Received : 2015.05.31
  • Accepted : 2015.08.06
  • Published : 2015.08.31
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Abstract

This study was carried out to investigate the effects of dandelion leaf, root and whole part extracts on the physicochemical characteristics of pork patties stored at $4^{\circ}C$ for 10 days. Four types of pork patties were evaluated: ice-water-added (T0), dandelion leaf extract (T1), dandelion root extract (T2) and dandelion whole part extract (T3). The pH decreased significantly during storage, but increased after 10 days of storage. The pH was highest in T0 during storage. The L value of T0 increased whereas T1, T2 and T3 did not significantly changed during storage. The a value decreased with a longer storage period, and the a values for T1, T2 and T3 were higher than that of T0 during storage. The b value did not change significantly during storage. The TBARS increased with a longer storage period, and the values for T0, T1, T2 and T3 were 0.87, 0.29, 0.47 and 0.31 mg MA/kg, respectively, after 10 days of storage. The VBN content value of T0 increased, but those of T1, T2 and T3 did not significantly change during storage. The water holding capacity of T0 decreased, but those of T1, T2 and T3 did not significantly change during storage. Cooking loss increased during storage and that of T0 was higher than those of T1, T2 and T3. Hardness and chewiness decreased while springiness and cohesiveness increased during storage.

Keywords

References

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