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KMID : 1024620030230010039
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Food Science of Animal Resources
2003 Volume.23 No. 1 p.39 ~ p.45
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Effect of Ginseng Powder and Distillate on Lipid Oxidation, Sensory Properties and Flavor Profiles of Pork Cutlet
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Cho S. H.
Kim Jin-Hyoung
Sohn Hyun-Joo
Park Beom-Young
Hwang In-Ho
Kim Hak-Kyun
Yoo Y. M.
Kim Y. K.
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Abstract
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Pork cutlets containing ginseng powder 1% + ginseng distillate 1%(P1/D1), ginseng powder 2%(P2), ginseng powder 1.5% + ginseng distillate 1.5%(P1.5/D1.5) and ginseng powder 3%(P3) were manufactured and compared with the control(no ginseng powder and distillates) in meat quality, sensory evaluation and flavor intensity. The L values were significantly lower and a values were significantly higher for pork cutlets containing ginseng additives as compared to the control. The pork cutlets containing ginseng powder and distillates were higher in hardness only at the beginning stage, but no significant differences in springness, cohesiveness and chewiness among the treatments were observed during storage at -20 for 8 weeks. Flavor analysis indicated that spathulenol, panasinsanol, neointermedol and ginsenol were responsible for ginseng flavor. The sensory panels detected most intense ginseng flavor and taste for pork cutlet which contained combination mixtures of ginseng powder 1.5% and distillate 1.5%. In conclusion, sensory panels evaluated that ginseng distillates produced intense ginseng flavor and enhanced ginseng flavor when used as mixtures with ginseng powder. Therefore, ginseng distillates can be used as a natural antioxidant and flavor enhancer in pork products.
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KEYWORD
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pork cutlet, ginseng powder, distillate, meat quality, sensory evalution
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