Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality and Palatability of Pork Patty Containing Wine

포도주가 함유된 돈육 패티의 품질 및 기호성

  • Jung, In-Chul (Division of Food Beverage and Culinary Arts, Daegu Technical College) ;
  • Youn, Dong-Hwa (Dept. of Skin Care, Daegu Technical College) ;
  • Moon, Yoon-Hee (Dept. of Food Science and Technology, Kyungsung University)
  • 정인철 (대구공업대학 식음료조리계열) ;
  • 윤동화 (대구공업대학 피부미용과) ;
  • 문윤희 (경성대학교 식품공학과)
  • Published : 2007.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the effects of adding wine on the quality and palatability of pork patties. Pork patties were prepared by four types: pork patty without wine (control), pork patty containing wine 1% (WP-1), pork patty containing wine 3% (WP-2), and pork patty containing wine 5% (WP-3). Moisture, crude protein, crude fat, crude ash, Hunter's $a^*$ value, calorie, water holding capacity, VBN content, total bacterial counts, amino acid composition, fatty acid composition, flavor, texture, and juiciness were not significantly different among the pork patties. The $L^*\;and\;b^*$ values of the control patty was higher than those of the WP-1, WP-2, and WP-3 (p<0.05). The pH and TBARS value of the WP-2 and WP-3 were lower than those of the control patty and WP-1 (p<0.05). The total amino acid content of the control patty, WP-1, WP-2, and WP-3 were 18.29, 17.83, 17.85, and 17.37%, respectively. Palmitic acid was the most abundant among saturated fatty acids while oleic acid was the most abundant unsaturated fatty acid in the four groups. The taste and palatability of the WP-2 and WP-3 were superior to the control patty and WP-1 (p<0.05).

본 연구는 포도주의 첨가가 돈육 patty의 품질 및 기호성에 미치는 영향을 규명하기 위하여 제조과정에 포도주를 첨가하지 않은 돈육 patty(대조구), 포도주를 1% 첨가한 돈육 patty(WP-1), 포도주를 3% 첨가한 돈육 patty(WP-2) 그리고 포도주를 5% 첨가한 돈육 patty(WP-3) 등 네 종류의 돈육 patty를 제조하였다. 수분, 조단백질, 조지방 및 조회분은 시료들 사이에 유의한 차이가 없었다. 돈육 patty의 $L^*$ 및 $b^*$값은 대조구가 포도주 첨가구보다 유의하게 높았다(p<0.05). 그리고 열량, 보수력, VBN 함량 및 총균수는 시료들 사이에 차이가 없었으나 pH 및 TBARS값은 WP-2 및 WP-3이 대조구 및 WP-1보다 유의하게 낮았다(p<0.05). 총아미노산 함량은 대조구, WP-1, WP-2 및 WP-3이 각각 18.29, 17.83, 17.85 및 17.37%로 시료들 사이에 유의한 차이가 없었다. 지방산 조성은 시료들 사이에 유의한 차이가 없었으며, 포화지방산은 palmitic acid가 가장 많았고, 불포화지방산은 oleic acid가 가장 많았다. 가열 돈육 patty의 풍미, 조직감 및 다즙성은 시료들 사이에 유의한 차이가 없었지만, 맛과 종합적인 기호성은 WP-2 및 WP-3이 대조구 및 WP-1보다 우수하였다.

Keywords

References

  1. Cassen RG. 1995. Use of sodium nitrite in cured meat today. Food Technol 49: 72-80
  2. Maeura Y, Weisburger JH, Williams G. 1984. Dose dependent reduction of N-2-fluorenylacetamide-induced liver cancer and enhancement of bladder cancer in rats by butylated hydroxytoluene. Cancer Res 44: 1604-1610
  3. Reddy D, Lancaster JR, Comforth DP. 1983. Nitriye inhibition of Clostridium botulinum: Electron spin resonance detection of iron-nitrite oxide complexes. Science 221: 769-770 https://doi.org/10.1126/science.6308761
  4. Korean Food and Drug Administration. 2002. Food Code. Moonyoungsa, Seoul. p 217-225
  5. Blocher JC, Busta FF. 1983. Bacterial spore resistance to acid. Food Technol 37: 87-99
  6. Zhou YC, Zheng RL. 1991. Phenolic compounds and an analog as superoxide anion scavengers and antioxidants. Biochem Pharmacol 42: 1177-1179 https://doi.org/10.1016/0006-2952(91)90251-Y
  7. Helser MA, Hotchkiss JH. 1984. Comparison of tomato phenolic acid and ascorbic acid fractions on the inhibition of N-nitroso compound formation. J Agric Food Chem 42: 129-132 https://doi.org/10.1021/jf00037a022
  8. Shi J, Yu J, Pohorly JE, Kakuda Y. 2003. Review: Polyphenolics in grape seeds-biochemistry and functionality. J Med Food 6: 291-299 https://doi.org/10.1089/109662003772519831
  9. Castillo J, Benavente-Garcia O, Lorente J, Alcaraz M, Redondo A, Ortuno A, Del Rio JA. 2000. Antioxidant activity and radio protective effects against chromosomal damage induced in vivo by X-rays of flavan-3-ols (procyanidins) from grape seed (Vitis vinifera): comparative study versus other phenolic and organic compounds. J Agric Food Chem 48: 1738-1745 https://doi.org/10.1021/jf990665o
  10. Maffei FR, Carini M, Aldini G, Bombardelli E, Morazzoni P, Morelli R. 1994. Free radicals scavenging action and anti-enzyme activities of procyanidins from Vitis vinifera. A mechanism for their capillary protective action. Arzneimittelforschung 44: 592-601
  11. Vennat B, Gross D, Pourrat A, Bastide P, Bastide J. 1989. Anti-ulcer activity of procyanidins preparation of water- soluble procyanidin-cimetidine complexes. Pharm Acta Helv 64: 316-320
  12. Joe AK, Liu H, Suzui M, Vural ME, Xiao D, Weinstein IB. 2002. Resveratrol induces growth inhibition, S-phase arrest, apoptosis, and changes in biomarker expression in several human cancer cell lines. Clin Cancer Res 8: 893-903
  13. Bagchi D, Ray SD, Patel D, Bagchi M. 2001. Protection against drug- and chemical-induced multiorgan toxicity by a novel IH 636 grape seed proanthocyanidin extract. Drugs Exp Clin Res 27: 3-15
  14. Mato I, Suarez-Luque S, Huidobro JF. 2005. A review of the analytical methods to determine organic acids in grape juices and wine. Food Res Int 38: 1175-1188 https://doi.org/10.1016/j.foodres.2005.04.007
  15. Recamales AF, Sayago A, Gonzalez-Miret ML, Hernanz D. 2006. The effect of time and storage conditions on the phenolic composition and colour of white wine. Food Res Int 39: 220-229 https://doi.org/10.1016/j.foodres.2005.07.009
  16. Youn DH, Moon YH, Jung IC. 2006. Changes in quality of pork patty containing red wine during cold storage. Korean J Life Sci 16: 91-96 https://doi.org/10.5352/JLS.2007.17.1.091
  17. Hofmann K, Hamm R, Bluchel E. 1982. Neues uber die Bestimmung der Wasserbindung des Fleisches mit Hilfe der Filterpapierpress methode. Fleischwirtschaft 62: 87-93
  18. Buege AJ, Aust SD. 1978. Microsomal lipid peroxidation. In Methods in Enzymology. Gleischer S, Parker L, eds. Academic Press Inc., New York. Vol 52, p 302-310
  19. Nam JH, Song HI, Park CK, Park SH, Kim DW, Jung IC. 2002. Effects of ultrasonic treatment time on the quality and palatability of fried chicken meat. Korean J Food Sci Ani Resour 22: 115-121
  20. Folch J, Lees M, Sloane-Stanley GH. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226: 497-507
  21. Stone H, Didel ZL. 1985. Sensory evaluation practices. Academic press Inc., New York, USA. p 45
  22. SPSS. 1999. SPSS for windows Rel. 10.05. SPSS Inc., Chicago, USA
  23. Hensley JL, Hand LW. 1995. Formulation and chopping temperature effects on beef frankfurters. J Food Sci 60: 55-57 https://doi.org/10.1111/j.1365-2621.1995.tb05605.x
  24. Ang CYW, Huang YW. 1994. Color changes of chicken leg patties due to end-point temperature, packaging and refrigerated storage. J Food Sci 59: 26-29 https://doi.org/10.1111/j.1365-2621.1994.tb06889.x
  25. Macheix JJ, Sapis JC, Fleuiet A. 1991. Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines. CRC Crit Rev Food Sci Nutr 30: 441-486 https://doi.org/10.1080/10408399109527552
  26. Frankel EN, Kanner J, German JB, Parks E, Kinsella JE. 1993. Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine. Lancet 341: 454-457 https://doi.org/10.1016/0140-6736(93)90206-V
  27. Jung IC, Kang SJ, Kim JK, Hyon JS, Kim MS, Moon YH. 2003. Effects of addition of perilla leaf powder and carcass grade on the quality and palatability of pork sausage. J Korean Soc Food Sci Nutr 32: 350-355 https://doi.org/10.3746/jkfn.2003.32.3.350
  28. Cambero MI, Seuss I, Honikel KO. 1992. Flavor compounds of beef broth as affected by cooking temperature. J Food Sci 57: 1285-1290 https://doi.org/10.1111/j.1365-2621.1992.tb06838.x
  29. Grundy SM. 1986. Comparison of monounsaturated fatty acids and carbohydrates for lowing plasma cholesterol. N Eng J Med 314: 2855-2856
  30. Lunt DK, Smith SB. 1991. Wagyu beefs holds profits potential for U.S. feed lot. Feedstuffs 19: 18-26
  31. Berry BW. 1994. Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties. J Food Sci 59: 10-14 https://doi.org/10.1111/j.1365-2621.1994.tb06885.x

Cited by

  1. Aging Effect of Red Wine on the Quality Properties and Sensory Score of Cooked Seasoned Pork vol.27, pp.3, 2011, https://doi.org/10.9724/kfcs.2011.27.3.095
  2. Food Quality of Patties Prepared Using Antarctic Krill Euphausia superba Meat vol.46, pp.5, 2013, https://doi.org/10.5657/KFAS.2013.0520
  3. Quality Characteristics of White Pan Bread added with Red Wine vol.25, pp.2, 2015, https://doi.org/10.17495/easdl.2015.4.25.2.333
  4. Quality and Sensory Score of Ground Pork Meats on the Addition of Pork Fat, Olive Oil and Soybean Oil vol.17, pp.7, 2007, https://doi.org/10.5352/JLS.2007.17.7.964
  5. The Effect of Aronia Powder (Aronia melanocarpa) on Antioxidant Activity and Quality Characteristics of Pork Patties vol.31, pp.1, 2015, https://doi.org/10.9724/kfcs.2015.31.1.083
  6. Quality Characteristics and Free Amino Acid Content of Seasoning Pork Meat Aged by Red Wine vol.21, pp.1, 2011, https://doi.org/10.5352/JLS.2011.21.1.74
  7. Quality Characteristics and Antioxidant Activities of Pork Patties added with Spergularia marina L. Griseb Powder vol.27, pp.6, 2007, https://doi.org/10.17495/easdl.2017.12.27.6.635
  8. Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace vol.37, pp.5, 2007, https://doi.org/10.5851/kosfa.2017.37.5.726
  9. Development of a Alternative Meat Patty Using Leghemoglobin Extracted from Soybean Root Nodules vol.31, pp.4, 2021, https://doi.org/10.17495/easdl.2021.8.31.4.258