쑥 분말 첨가가 돼지고기 수육의 이화학적 및 관능적 특성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 정인철 문윤희 강세주
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제24권 제1호, 15~22쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.03.31

영문 초록

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 B_(0) or E_(0) 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 B_(6) boiled pork were higher than those of E_(0) boiled pork. Hunter`s a^(*) value of B_(0) boiled pork were lower than those of E_(0) boiled pork. Sensory taste and tenderness value of B_(0) boiled pork were higher than those of E_(0) boiled pork(p>0.05). WHC, 2-thiobarbituric acid reactive substances(TBARS) value and residual nitrite of boiled pork with mugwort powder were than those of boiled pork without mugwort powder.

키워드

carcass grade mugwort powder boiled pork