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Effects of Addition of Mugwort Powder and Carcass Grade on the Quality Characteristics of Pork Patty  

문윤희 (경성대학교 식품공학과)
강세주 (축산물등급판정소)
김영길 (동아대학교 식품과학부)
양종범 (동남보건대학 식품가공과)
정인철 (대구공업대학 식음료조리과)
현재석 (제주산업정보대 식품영양과)
Publication Information
Food Science of Animal Resources / v.23, no.2, 2003 , pp. 97-102 More about this Journal
Abstract
This study was carried out to investigate the effect of addition of mugwort powder and carcass grade on the quality characteristics of pork patty. Pork patties prepared from A patty(grade B pork patty), B patty(grade B pork patty containing mugwort powder), C patty(grade E pork patty) and D patty(grade E pork patty containing mugwort powder). The chemical composition, calorie, residual nitrite, surface color, textural properties, water holding capacity and sensory evaluation were evaluated. Moisture contents(%) were not different among patties, and crude fat(%) and calorie values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat. Crude ash contents(%) were not different among patties, and residual nitrite contents(ppm) of patties containing mugwort powder were lower than those of patties without mugwort powder. Hunter L and b values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat, and Hunters a values of patties prepared from grade E pork meat were higher than those of patties prepared from grade B pork meat. Hardness, cohesiveness and chewiness values of patties prepared from grade B pork meat were lower than those of patties prepared from grade E pork meat. Aroma, taste, texture, juiciness, color and palatability values were not different among patties.
Keywords
pork patty; carcass grade; addition of mugwort; quality characteristics;
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