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KMID : 1011620110270030095
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 3 p.95 ~ p.104
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Aging Effect of Red Wine on the Quality Properties and Sensory Score of Cooked Seasoned Pork
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박경숙:Park Kyung-Sook
이경수:Lee Kyung-Soo/최영준:Choi Young-Jun/박현숙:Park Hyun-Suk/문윤희:Moon Yoon-Hee/정인철:Jung In-Chul
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Abstract
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This study was conducted to investigate the effect of red wine on the quality properties and sensory score of seasoned pork meat. Pork meat was treated with 25% water (control), 20% water and 5% red wine (RW5), 15% water and 10% red wine (RW10), or 10% water and 15% red wine (RW15). The moisture, crude protein, crude fat, L* value, springiness, cohesiveness, gumminess, chewiness, and VBN content were not significantly different among the samples. Cooking yield, moisture retention, and fat retention were significantly higher in the RW5, RW10, and RW15 (p < 0.05) compared to those in the control. The a* value of RW5 was the highest among the samples, and the b* value increased significantly in the control and RW5 (p < 0.05). The hardness of the control was the highest among all samples (p < 0.05). The pH was significantly lower in RW5, RW10 and RW15 (p < 0.05) compared to that in the control. The TBARS value and total bacteria were significantly lower in RW5, RW10, and RW15 (p < 0.05) compared to those in the control. Adding red wine altered the fatty acid and free amino acid of cooked seasoned pork. These results suggest the possibility that red wine could be used an additive to improve the quality of cooked seasoned pork.
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KEYWORD
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cooked seasoning pork, red wine, quality properties, sensory score
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