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KMID : 1024620040240010015
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Food Science of Animal Resources
2004 Volume.24 No. 1 p.15 ~ p.22
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Effects of Addition of Mugwort Powder on the Physicochemical and Sensory Characteristics of Boiled Pork
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Jung In-Chul
Moon Yoon-Hee
Kang Se-Joo
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Abstract
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The effects of carcass grade and addition of mugwort powder on the quality of the boiled pork were investigated. Four kinds of boiled pork were denoted as B+/ or E+/ boiled porks which were made with 0.3% mugwort powder to carcass grade B or E, respectively, and B0/ or E0/ boiled porks which were made without mugwort powder. The effect of carcass grade and the added mugwort powder on the pH, volatile basic nitrogen(VBN), bacterial count, calorie, essential amino acids, free amino acids, unsaturated fatty acids, color difference and palatability of boiled porks were not significant. Water holding capacity(WHC), springiness and Hunter’s L＊/ value of B0/ boiled pork were higher than those of E0/ boiled pork. Hunter’s a＊/ value of B0/ boiled pork were lower than those of E0/ boiled pork. Sensory taste and tenderness value of B0/ boiled pork were higher than those of E0/ boiled pork(p>0.05). WHC, 2-thiobarbituric acid reactive substances(TBARS) value and residual nitrite of boiled pork with mugwort powder were lower than those of boiled pork without mugwort powder.
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KEYWORD
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carcass grade, mugwort powder, boiled pork
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Listed journal information
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