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KMID : 1011620150310040423
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 4 p.423 ~ p.430
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Changes in Physicochemical Properties of Pork Patty with Dandelion Extract during Refrigerated Storage
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최영준:Choi Young-Jun
박현숙:Park Hyung-Sook/이재상:Lee Jae-Sang/박경숙:Park Kyung-Suk/박성숙:Park Sung-Suk/정인철:Jung In-Chul
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Abstract
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This study was carried out to investigate the effects of dandelion leaf, root and whole part extracts on the physicochemical characteristics of pork patties stored at 4°C for 10 days. Four types of pork patties were evaluated: ice-water-added (T0), dandelion leaf extract (T1), dandelion root extract (T2) and dandelion whole part extract (T3). The pH decreased significantly during storage, but increased after 10 days of storage. The pH was highest in T0 during storage. The L value of T0 increased whereas T1, T2 and T3 did not significantly changed during storage. The a value decreased with a longer storage period, and the a values for T1, T2 and T3 were higher than that of T0 during storage. The b value did not change significantly during storage. The TBARS increased with a longer storage period, and the values for T0, T1, T2 and T3 were 0.87, 0.29, 0.47 and 0.31 mg MA/kg, respectively, after 10 days of storage. The VBN content value of T0 increased, but those of T1, T2 and T3 did not significantly change during storage. The water holding capacity of T0 decreased, but those of T1, T2 and T3 did not significantly change during storage. Cooking loss increased during storage and that of T0 was higher than those of T1, T2 and T3. Hardness and chewiness decreased while springiness and cohesiveness increased during storage.
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KEYWORD
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pork patty, dandelion extract, physicochemical characteristics
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