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Effect of Ginseng Powder and Distillate on Lipid Oxidation, Sensory Properties and Flavor Profiles of Pork Cutlet  

조수현 (농촌진흥청 축산기술연구소)
김진형 (농촌진흥청 축산기술연구소)
손현주 (인삼연초연구원)
박범영 (농촌진흥청 축산기술연구소)
황인호 (농촌진흥청 축산기술연구소)
김학균 (농촌진흥청 축산기술연구소)
유영모 (농촌진흥청 축산기술연구소)
김용곤 (농촌진흥청 축산기술연구소)
Publication Information
Food Science of Animal Resources / v.23, no.1, 2003 , pp. 39-45 More about this Journal
Abstract
Pork cutlets containing ginseng powder 1% + ginseng distillate 1%(P1/D1), ginseng powder 2%(P2), ginseng powder 1.5% + ginseng distillate 1.5%(P1.5/D1.5) and ginseng powder 3%(P3) were manufactured and compared with the control(no ginseng powder and distillates) in meat quality, sensory evaluation and flavor intensity. The L values were significantly lower and a values were significantly higher for pork cutlets containing ginseng additives as compared to the control. The pork cutlets containing ginseng powder and distillates were higher in hardness only at the beginning stage, but no significant differences in springness, cohesiveness and chewiness among the treatments were observed during storage at -20$^{\circ}C$ for 8 weeks. Flavor analysis indicated that spathulenol, panasinsanol, neointermedol and ginsenol were responsible for ginseng flavor. The sensory panels detected most intense ginseng flavor and taste for pork cutlet which contained combination mixtures of ginseng powder 1.5% and distillate 1.5%. In conclusion, sensory panels evaluated that ginseng distillates produced intense ginseng flavor and enhanced ginseng flavor when used as mixtures with ginseng powder. Therefore, ginseng distillates can be used as a natural antioxidant and flavor enhancer in pork products.
Keywords
pork cutlet; ginseng powder; distillate; meat quality; sensory evalution;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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