Red wine을 첨가한 돈육 patty의 냉장 중 품질변화

Changes in Quality of Pork Patty Containing Red Wine During Cold Storage

본 연구는 적포도주의 첨가가 돈육 patty의 냉장 중 품질에 미치는 영향을 검토하기 위하여 적포도주를 첨가하지 않은 돈육 patty(대조구), 적포도주를 1% 첨가한 돈육 patty(RW-1), 적포도주를 3% 첨가한 돈육 patty(RW-3) 및 적포도주를 5% 첨가한 돈육 patty(RW-5)등 네 종류의 돈육 patty를 제조하고, 냉장 중 보수력, 표면색깔, pH, TBARS값, VBN 함량 및 총균수를 측정하였다. 보수력은 냉장 중 현저하게 증가하였으나, 적포도주의 첨가에 의한 영향은 없었다(p<0.05). 돈육 patty의 $L^*,\;a^*$ 및 $b^*$값은 적포도주 첨가에 의하여 낮아졌으며, 냉장 중 감소하는 경향이었다(p<0.05). pH는 냉장 기간이 경과하면서 증가하는 경향이었으며, 적포도주를 3 및 5% 첨가한 돈육 patty가 대조구 및 적포도주 1% 첨가구보다 낮게 나타났다(p<0.05). TBARS값은 냉장 기간이 경과하면서 현저하게 증가하였으며, 적포도주 첨가량이 증가함에 따라 TBARS값은 감소하는 경향이었다(p<0.05). 돈육 patty의 VBN함량은 냉장기간의 경과와 함께 유의하게 증가하였으며, 총균수도 냉장기간에 의하여 증가하였다. 그러나 적포도주의 첨가가 VBN 함량과 총균수의 증가를 억제하는 경향이었다.

This study was carried out to investigate the effect of addition of red wine on the water holding capacity, surface color, pH, TBARS value, VBN content and total bacterial counts of pork patties during cold storage. Pork patties were prepared by four type such as pork patty without red wine (control), pork paoy containing red wine 1% (RW-1), pork patty containing red wine 3% (RW-3) and pork patty containing red wine 5% (RW-5). The water holding capacity was increased significantly during cold storage, but was not influenced by addition of red wine (p<0.05). The $L^*$ (lightness), $a^*$ (redness) and $b^*$ (yellowness) value was low by addition of red wine, was decreased during cold storage (p<0.05). The pH of pork patties were tend to increased with increase in cold storage period, the pH of RW-3 and RW-5 were significantly lower compared to control and RW-1 (p<0.05). The TBARS value of pork patties were tend to increased with increase in cold storage period, by increasing the amount of addition of red wine, the TBARS value were tend to decreased (p<0.05). The VBN content and total bacterial counts of pork patties were tend to increased with increase in cold storage period, and by increasing the amount of addition of red wine, the VBN content and total bacterial counts were tend to decreased during cold storage.