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KMID : 1011620110270020125
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 2 p.125 ~ p.133
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Quality Characteristics of Pork Patties with Rosemary and Kimchi Powder during Cold Storage
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Oh Bi-Se:오비세
임양이:Leem Yang-Iee/고성희:Ko Seong-Hee/김현정:Kim Hyun-Jung/김혜영:Kim Heh-Young
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Abstract
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The aim of this research was to evaluate the effects of rosemary and kimchi powder on the quality characteristics of pork patties. Cooked pork patties was stored at 3℃ for 15 days. Rosemary powder, either alone or with Kimchi powder, was highly effective in inhibiting lipid oxidation. The AV and TBARS values of R4(additional group of 4% rosemary powder) and RK(additional group of 2% rosemary powder + 2% kimchi powder) were slightly lower than those of the control group. Sensory preferences for pork patties decreased with increased of storage time period. In a sensory evaluation, R4 showed the low sensory scores, whereas RK was highly evaluated compared to control. In conclusion, we determined that the pork patties with added 2% rosemary powder and 2% kimchi powder had the most favorable antioxidant effects and sensory qualities.
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KEYWORD
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pork patties, rosemary, kimchi, AV, TBARS, sensory evaluation
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