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Physico-chemical and Sensory Characteristics of Pork Bulgogi Containing Ginseng Saponin  

조수현 (농촌진흥청 축산기술연구소)
박범영 (농촌진흥청 축산기술연구소)
유영모 (농촌진흥청 축산기술연구소)
채현석 (농촌진흥청 축산기술연구소)
위재준 (인삼연초연구원)
안종남 (농촌진흥청 축산기술연구소)
김진형 (농촌진흥청 축산기술연구소)
이종문 (농촌진흥청 축산기술연구소)
김용곤 (농촌진흥청 축산기술연구소)
Publication Information
Food Science of Animal Resources / v.22, no.1, 2002 , pp. 30-36 More about this Journal
Abstract
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$\^{C}$ 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.
Keywords
ginseng saponin; pork Bulgogi; quality;
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