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http://dx.doi.org/10.9724/kfcs.2011.27.2.125

Quality Characteristics of Pork Patties with Rosemary and Kimchi Powder during Cold Storage  

Oh, Bi-Se (Department of Food & Nutrition, Sungshin Women's University)
Lee, Yang-Iee (Department of Food & Nutrition, Sungshin Women's University)
Ko, Seong-Hee (Department of Food & Nutrition, Sungshin Women's University)
Kim, Hyun-Jung (Department of Food & Nutrition, Sungshin Women's University)
Kim, Heh-Young (Department of Food & Nutrition, Sungshin Women's University)
Publication Information
Korean journal of food and cookery science / v.27, no.2, 2011 , pp. 125-133 More about this Journal
Abstract
The aim of this research was to evaluate the effects of rosemary and kimchi powder on the quality characteristics of pork patties. Cooked pork patties was stored at $3^{\circ}C$ for 15 days. Rosemary powder, either alone or with Kimchi powder, was highly effective in inhibiting lipid oxidation. The AV and TBARS values of R4(additional group of 4% rosemary powder) and RK(additional group of 2% rosemary powder +2% kimchi powder) were slightly lower than those of the control group. Sensory preferences for pork patties decreased with increased of storage time period. In a sensory evaluation, R4 showed the low sensory scores, whereas RK was highly evaluated compared to control. In conclusion, we determined that the pork patties with added 2% rosemary powder and 2% kimchi powder had the most favorable antioxidant effects and sensory qualities.
Keywords
pork patties; rosemary; kimchi; AV; TBARS; sensory evaluation;
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