|
KMID : 1025520030450040633
|
|
Journal of Animal Science and Technology
2003 Volume.45 No. 4 p.633 ~ p.640
|
|
|
Physico-chemical and Sensory Characteristics of Pork Cutlet Containing Ginseng Saponin
|
|
조수현/Cho, S. H.
박범영/위재준/황인호/김진형/채현석/이종문/Park, B. Y./Wyi, J. J./Hwang, I. H./Kim, J. H./Chae, H. S./Lee, J. M.
|
|
|
Abstract
|
|
|
|
The pork cutlets containing different concentrations of dried ginseng powder (1％, 2％ and 3％) were manufactured and compared the physico-chemical and sensorial properties with control containing no dried ginseng powder. The color(CIE, L, a, b) values were not significantly different between the treatments and control. The TBA values were lower for pork cutlet containing dried ginseng powder than those for control at the beginning stage (5 days) when they were vacuum packaged and stored at 4℃ or 15days, however, there were not significantly different ater 5 dyas of storage. The TBA values were remained low level (＜0.5㎎ malonaldehyde／㎏ sample) when the pork cutlets were vacuum packaged and stored at －20℃ for 90 days. In fatty acid composition, pork cutlet containing dried ginseng powder contained higher ratios of PUFA／SFA and lower ratios of MUFA／SFA when compared to those of control. Sensory panels evaluated that pork cutlet containing 1％ of dried ginseng powder had the highest preference scores in flavor and overall palatability.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|