|
KMID : 1134820070360030355
|
|
Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 3 p.355 ~ p.360
|
|
|
Quality and Palatability of Pork Patty Containing Wine
|
|
Jung In-Chul
Youn Dong-Hwa
Moon Yoon-Hee
|
|
|
Abstract
|
|
|
|
This study was carried out to investigate the effects of adding wine on the quality and palatability of pork patties. Pork patties were prepared by four types: pork patty without wine (control), pork patty containing wine 1% (WP-1), pork patty containing wine 3% (WP-2), and pork patty containing wine 5% (WP-3). Moisture, crude protein, crude fat, crude ash, Hunter’s a* value, calorie, water holding capacity, VBN content, total bacterial counts, amino acid composition, fatty acid composition, flavor, texture, and juiciness were not significantly different among the pork patties. The L* and b* values of the control patty was higher than those of the WP-1, WP-2, and WP-3 (p＜0.05). The pH and TBARS value of the WP-2 and WP-3 were lower than those of the control patty and WP-1 (p＜0.05). The total amino acid content of the control patty, WP-1, WP-2, and WP-3 were 18.29, 17.83, 17.85, and 17.37%, respectively. Palmitic acid was the most abundant among saturated fatty acids while oleic acid was the most abundant unsaturated fatty acid in the four groups. The taste and palatability of the WP-2 and WP-3 were superior to the control patty and WP-1 (p＜0.05).
|
|
|
KEYWORD
|
|
|
wine, pork patty, quality, palatability
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|