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Quality Characteristics of Sauteing Chili Sauce Shrimp with Red Wine  

Kim, Heh-Young (Department of Food & Nutrition, Sungshin Women's University)
Ko, Sung-Hee (Department of Food & Nutrition, Sungshin Women's University)
Lee, Kyung-Yeoun (Department of Food & Nutrition, Sungshin Women's University)
Publication Information
Korean journal of food and cookery science / v.26, no.4, 2010 , pp. 358-366 More about this Journal
Abstract
The aim of this research was to evaluate the effects of red wine on the quality characteristics of sauteing chilli sauce shrimp. Cooked chili sauce shrimp was storaged on $3^{\circ}C$ fot 15 days. The TPC of sauteing chili sauce shrimp with red wine was increased for all experimental groups with a longer storage period and the groups with 10% or 20% red wine had lower TPCs than control. The AV and TBA were increased for all experimental groups with increased holding time, but in case of 20% red wine had lower value for AV and TBA than control and 10% red wine. In a sensory evaluation, the 10% red wine group was highly evaluated compared to control and 20% red wine group. In conclusion, we can find out that 10% red wine group was most pertinent to antimicrobial effect, antioxidant effect and sensory quality.
Keywords
chili sauce; red wine; TPC; AV; TBA; sensory evaluation;
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Times Cited By KSCI : 6  (Citation Analysis)
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