|
KMID : 1024620030230020097
|
|
Food Science of Animal Resources
2003 Volume.23 No. 2 p.97 ~ p.102
|
|
|
Effects of Addition of Mugwort Powder and Carcass Grade on the Quality Characteristics of Pork Patty
|
|
Moon Yoon-Hee
Jung In-Chul
Kim Young-Gil
Kang Se-Joo
Yang Jong-Beom
Hyon Jae-Seok
|
|
|
Abstract
|
|
|
|
This study was carried out to investigate the effect of addition of mugwort powder and carcass grade on the quality characteristics of pork patty. Pork patties prepared from A patty(grade B pork patty), B patty(grade B pork patty containing mugwort powder), C patty(grade E pork patty) and D patty(grade E pork patty containing mugwort powder). The chemical composition, calorie, residual nitrite, surface color, textural properties, water holding capacity and sensory evaluation were evaluated. Moisture contents(%) were not different among patties, and crude fat(%) and calorie values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat. Crude ash contents(%) were not different among patties, and residual nitrite contents(ppm) of patties containing mugwort powder were lower than those of patties without mugwort powder. Hunter L and b values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat, and Hunters a values of patties prepared from grade E pork meat were higher than those of patties prepared from grade B pork meat. Hardness, cohesiveness and chewiness values of patties prepared from grade B pork meat were lower than those of patties prepared from grade E pork meat. Aroma, taste, texture, juiciness, color and palatability values were not different among patties.
|
|
|
KEYWORD
|
|
|
pork patty, carcass grade, addition of mugwort, quality characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|