|
KMID : 1011620080240040466
|
|
Korean Journal of Food and Cookey Science
2008 Volume.24 No. 4 p.466 ~ p.472
|
|
|
Effect of Hot Air Dried Kimchi Powder on the Quality Characteristics of Pork Patties
|
|
이미애:Lee Mi-Ai
한두정:Han Doo-Jeong/최지훈:Choi Ji-Hun/최윤상:Choi Yun-Sang/김학연:Kim Hack-Youn/최주희:Choe Ju-Hui/정종연:Jeong Jong-Youn/김천제:Kim Cheon-Jei
|
|
|
Abstract
|
|
|
|
This study examined the quality characteristics of pork patty samples by the addition of hot air-dried Kimchi powder at levels of 0, 1, 2, and 3%(w/w)to the formulation. The CIE L -values ofthe raw patties decreased with increasing Kimchi powder content(p<0.05), whereas the CIE a -values and b -values of samples increased with increasing Kimchi powder content(p<0.05); however, after cooking, there were no significant differences in L -values among the treatments (p>0.05). Due to the acidity ofthe Kimchi powder, the treatment groups showed reductions in pH; but after cooking, pH had increased(p<<0.05). The patties containing Kimchi powder also had decrease cooking losses and reduction of patty diameter(p<0.05). Finally,the results of sensory and texture property analyses indicated that higher overall acceptability and springiness, lower hardness, were attained by the addition of Kimchi powder.
|
|
|
KEYWORD
|
|
|
Kimchi, pork patties, cooking loss, texture, sensory characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|