인삼사포닌 성분이 첨가된 돈육불고기제품의 이화학적 및 관능적 특성

• 발행기관: 한국축산식품학회
• 저자명: 조수현 박범영 유영모 채현석 위재준 안종남 김진형 이종문 김용곤 윤상기
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제22권 제1호, 30~36쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.03.31

영문 초록

As meat consumption increases, consumers have demanded meat products containing functional ingredients which beneficial health effect rather than a normal food. The objective of this study was to investigate the physico-chemical and sensory properties of pork Bulgogi product(PB) containing different concentrations of ground ginseng such as 0%, 0.5%, 1.0% and 2.0%. The cooked PB containing ground ginseng had low TBA values when stored at 5℃ for 7 days and showed high L and b values (CIE) in meat color when compared to those of control. The PB containing ground ginseng had lower scores in hardness than control, but there were no significant differences in cohesiveness, springness, and chewiness. In fatty acid compositions, the percentages of PUFA/SFA were highest in the PB containing 2% of ground ginseng. The sensory panels preferred PB containing ground ginseng in flavor, tenderness, juiciness and overall acceptability to those of control. In conclusion, the addition of ginseng enhanced flavor and palatability of PB without any adverse effect on meat quality.