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KMID : 0613820110210121732
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Journal of Life Science
2011 Volume.21 No. 12 p.1732 ~ p.1739
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Quality Change of Pork Patty Containing Lotus (Nelumbo nucifera) Leaf and Root Powder during Refrigerated Storage
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Park Kyung-Sook
Park Hyun-Suk
Choi Young-Joon
Moon Yoon-Hee
Lee Kyung-Soo
Kim Min-Ju
Jung In-Chul
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Abstract
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This study was carried out to investigate the effect of lotus root and leaf powder on the quality characteristics of pork patty stored at 3℃ for 9 days. The pork patties were of four types: nothing added(control, T0), 0.5% lotus root powder added (T1), 0.25% lotus root and 0.25% lotus leaf powder added (T2), and 0.5% lotus leaf powder added (T3). The a* value tended to decrease with longer storage period (p<0.05). The L* and a* value of T3 had the lowest value among the samples, the b* value T2 and T3 were higher than those of T0 and T1 (p<0.05). Water holding capacity decreased with longer storage period (p<0.05), the water holding capacity, cooking loss, increase rate of thickness and decrease rate of diameter were not significantly different among the samples. Hardness and chewiness increased and springiness decreased with longer storage period (p<0.05). The pH creased with longer storage period (p<0.05), but the VBN content not changed during storage. The TBARS values increased with longer storage period (p<0.05), and those of T0, T1, T2 and T3 were 4.57, 1.85, 0.43 and 0.41 mg MA/kg, respectively, after 9 days of the storage. The result suggest that the addition of lotus root and leaf powder at the same time, or addition of lotus leaf powder can be applied to pork patty to its functionality.
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KEYWORD
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Pork patty, lotus root, lotus leaf, functionality
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