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KMID : 1011620100260050567
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 5 p.567 ~ p.574
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Quality Characteristics of Pork Meat Patties Formulated with either Steam-dried Green Tea Powder or Freeze-dried Raw Tea Leaf Powder
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조상훈:Cho Sang-Hoon
정장호:Chung Chang-Ho
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Abstract
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Pork patties were formulated with either steam-dried green tea power or freeze-dried raw tea leaf powder, and the quality characteristics of these products were monitored. Proximate analysis of tea powder contained 17.80~19.85%, 4.70~5.73%, and 5.60~5.77% (as is) crude protein, crude fat, and crude ash, respectively. There were no significance differences in pH among the samples. Chromaticity tended to decrease brightness (L*) and redness (a*), and there were significant differences in yellowness (b*) as the added amount of tea power was increased. For texture, hardness increased as more green tea powder was added. Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values increased after storage for 12 days, whereas samples formulated with green tea powder showed lower TBARS and VBN values compared to control groups. Sensory panelists showed preference for samples with green tea powder added compared to the control group.
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KEYWORD
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green tea powder, pork meat patty, tbars, vbn
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