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http://dx.doi.org/10.5187/JAST.2003.45.4.633

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

Cho, S.H. (National Livestock Research Institute)
Park, B.Y. (National Livestock Research Institute)
Wyi, J.J. (Korea Ginseng & Tobacco Research Institute)
Hwang, I.H. (National Livestock Research Institute)
Kim, J.H. (National Livestock Research Institute)
Chae, H.S. (National Livestock Research Institute)
Lee, J.M. (National Livestock Research Institute)
Kim, Y.K. (National Livestock Research Institute)
Publication Information
Journal of Animal Science and Technology / v.45, no.4, 2003 , pp. 633-640 More about this Journal
Abstract
The pork cutlets containing different concentrations of dried ginseng powder (1%, 2% and 3%) were manufactured and compared the physico-chemical and sensorial properties with control containing no dried ginseng powder. The color(CIE, L, a, b) values were not significantly different between the treatments and control. The TBA values were lower for pork cutlet containing dried ginseng powder than those for control at the beginning stage (5 days) when they were vacuum packaged and stored at 4$^{\circ}C$ or 15days, however, there were not significantly different after 5 days of storage. The TBA values were remained low level (<0.5mg malonaldehyde/kg sample) when the pork cutlets were vacuum packaged and stored at -20$^{\circ}C$ for 90 days. In fatty acid composition, pork cutlet containing dried ginseng powder contained higher ratios of PUFA/SFA and lower ratios of MUFA/SFA when compared to those of control. Sensory panels evaluated that pork cutlet containing 1% of dried ginseng powder had the highest preference scores in flavor and overall palatability.
Keywords
Pork cutlet; Ginseng saponin; Lipid oxidation; Sensory property;
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Times Cited By KSCI : 6  (Citation Analysis)
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