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KMID : 0613820070170070964
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Journal of Life Science
2007 Volume.17 No. 7 p.964 ~ p.969
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Quality and Sensory Score of Ground Pork Meats on the Addition of Pork Fat, Olive Oil and Soybean Oil
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Youn Dong-Hwa
Park Kyung-Sook
Lee Kyung-Soo
Jung In-Chul
Park Hyun-Sook
Moon Yoon-Hee
Yang Jong-Beom
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Abstract
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This study was carried out to investigate the effects of addition of pork fat, olive oil and soybean oil on the quality and sensory of ground pork meat. The samples consisted of the ground pork meat containing 20% pork fat (GP-P), 20% olive oil (GP-O), and 20% soybean oil (GP-S). The chemical composition, surface color, fatty acid composition, water holding capacity, pH, VBN content and TBARS value were determined for the ground pork meat as the quality characteristics, and the sensory score were also evaluated. The moisture, crude protein, crude fat and crude ash content were not different among the GP-P, GP-O and GP-S. The L＜SUP>*＜/SUP> (lightness), a＜SUP>*＜/SUP> (redness) and b＜SUP>*＜/SUP> (yellowness) of GP-P were higher than those of the GP-O and GP-S (p＜0.05). Palmitic acid was the most abundant among saturated fatty acids, and palmitic acid content of GP-P (24.384%) was higher than that of the GP-O (15.611%) and GP-S (14.423%). In case of unsaturated fatty acids, oleic acid of GP-P (43.773%) and GP-O (65.040%) were the highest, linoleic acid for GP-S (40.762) was the highest. The water holding capacity of GP-P was higher than that of the GP-O and GP-S, the pH of GP-S was higher than that of the GP-P and GP-O, and the VBN content and TBARS value of GP-P was higher than that of the GP-O and GP-S (p＜0.05). The raw color of GP-O and GP-S were higher than that of the GP-P (p＜0.05), however the raw aroma was not different among the samples. In case of roasted ground pork meat, the aroma was not different among the samples, the taste, texture and palatability or GP-S were the highest among the samples, and the juiciness of GP-O and GP-S were higher than that of the GP-P (p＜0.05).
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KEYWORD
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Ground pork meat, olive oil, soybean oil, quality, sensory score
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