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KMID : 1011620110270060783
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 6 p.783 ~ p.791
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The Effect of Adding Lotus Root and Leaf Powder on the Quality Characteristics of Cooked Pork Patties
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정인철:Jung In-Chul
박현숙:Park Hyun-Suk/최영준:Choi Young-Joon/박성숙:Park Sung-Suk/김민주:Kim Min-Ju/박경숙:Park Kyung-Sook
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Abstract
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This study was carried out to investigate the effects of adding lotus root and leaf powder on the quality characteristics of cooked pork patties. The patties were of four types: unadulterated (control, T0), 0.5% lotus root powder (T1), 0.25% lotus root and 0.25% lotus leaf powder (T2), and 0.5% lotus leaf powder (T3). We found that the moisture content was highest in T1 group, and that the protein and fat contents were lowest in T1 (p<0.05). The ash content was lowest in T0 (p<0.05). The cooking yield and moisture retention level were not significantly different among the samples, but fat retention was the highest in T3 (p<0.05). The hardness, springiness, cohesiveness and chewiness were also highest in T3, and the gumminess was lowest in T0 (p<0.05). The L* values tended to increase with longer storage periods, and that of T0 was the highest after nine days of the storage (p<0.05). By contrast, the a* values decreased with longer storage periods (p<0.05), with that of T3 being the lowest (p<0.05) during storage periods. The water holding capacity decreased with longer storage periods, and that of T1 was the highest (p<0.05) during storage periods. The pH of T1 decreased, and those of T2 and T3 increased with a longer storage period (p<0.05). TBARS values increased with a longer storage period, and those of T0, T1, T2 and T3 were 8.69, 2.95, 0.88 and 0.55 mg/kg, respectively, after nine days of storage (p<0.05).
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KEYWORD
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cooked pork patty, lotus root, lotus leaf, quality characteristics, TBARS value
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