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KMID : 1011620100260040358
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 4 p.358 ~ p.366
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Quality Characteristics of Sauteing Chili Sauce Shrimp with Red Wine
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김혜영:Kim Heh-Young
고성희:Ko Sung-Hee/이경연:Lee Kyung-Yeoun
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Abstract
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The aim of this research was to evaluate the effects of red wine on the quality characteristics of sauteing chilli sauce shrimp. Cooked chili sauce shrimp was storaged on 3℃ fot 15 days. The TPC of sauteing chili sauce shrimp with red wine was increased for all experimental groups with a longer storage period and the groups with 10% or 20% red wine had lower TPCs than control. The AV and TBA were increased for all experimental groups with increased holding time, but in case of 20% red wine had lower value for AV and TBA than control and 10% red wine. In a sensory evaluation, the 10% red wine group was highly evaluated compared to control and 20% red wine group. In conclusion, we can find out that 10% red wine group was most pertinent to antimicrobial effect, antioxidant effect and sensory quality.
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KEYWORD
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chili sauce, red wine, TPC, AV, TBA, sensory evaluation
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