Effect of Hot Air Dried Kimchi Powder on the Quality Characteristics of Pork Patties

This study examined the quality characteristics of pork patty samples by the addition of hot air-dried Kimchi powder at levels of 0, 1, 2, and 3%(w/w) to the formulation. The CIE $L^{\ast}$-values of the raw patties decreased with increasing Kimchi powder content(p<0.05), whereas the CIE $a^{\ast}$-values and $b^{\ast}$-values of samples increased with increasing Kimchi powder content(p<0.05); however, after cooking, there were no significant differences in $L^{\ast}$-values among the treatments (p>0.05). Due to the acidity of the Kimchi powder, the treatment groups showed reductions in pH; but after cooking, pH had increased(p<0.05). The patties containing Kimchi powder also had decrease cooking losses and reduction of patty diameter(p<0.05). Finally, the results of sensory and texture property analyses indicated that higher overall acceptability and springiness, lower hardness, were attained by the addition of Kimchi powder.

열풍건조 김치분말 첨가가 돈육 패티의 품질특성에 미치는 영향

본 연구는 숙성시킨 김치를 열풍건조를 하여 이를 분말로 제조한 후 건조된 김치분말을 돈육 패티에 첨가하여 돈육 패티의 품질 특성대한 연구를 실시하였다. 냉장 상태로 15일 숙성시킨 김치를 열풍건조하여 분말을 제조하여 이를 돈육 패티에 첨가한 결과, 제품의 pH와 CIE $L^{\ast}$- 값을 낮추고, CIE $a^{\ast}$-값과 CIE $b^{\ast}$값을 증가시켰으며, 가열감량과 직경감소율을 감소시키는 역할을 하였다. 또한 관능평가에서도 김치분말을 첨가한 처리구에서 우수한 평가를 받아 다른 육제품에도 우수한 이용가능성을 보여주었다.