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http://dx.doi.org/10.5352/JLS.2007.17.1.091

Changes in Quality of Pork Patty Containing Red Wine During Cold Storage  

Youn, Dong-Hwa (Dept. of Skin Care, Daegu Technical College)
Moon, Yoon-Hee (Dept. of Food Science and Technology, Kyungsung University)
Jung, In-Chul (Division of Food Beverage and Culinary Arts, Daegu Technical College)
Publication Information
Journal of Life Science / v.17, no.1, 2007 , pp. 91-96 More about this Journal
Abstract
This study was carried out to investigate the effect of addition of red wine on the water holding capacity, surface color, pH, TBARS value, VBN content and total bacterial counts of pork patties during cold storage. Pork patties were prepared by four type such as pork patty without red wine (control), pork paoy containing red wine 1% (RW-1), pork patty containing red wine 3% (RW-3) and pork patty containing red wine 5% (RW-5). The water holding capacity was increased significantly during cold storage, but was not influenced by addition of red wine (p<0.05). The $L^*$ (lightness), $a^*$ (redness) and $b^*$ (yellowness) value was low by addition of red wine, was decreased during cold storage (p<0.05). The pH of pork patties were tend to increased with increase in cold storage period, the pH of RW-3 and RW-5 were significantly lower compared to control and RW-1 (p<0.05). The TBARS value of pork patties were tend to increased with increase in cold storage period, by increasing the amount of addition of red wine, the TBARS value were tend to decreased (p<0.05). The VBN content and total bacterial counts of pork patties were tend to increased with increase in cold storage period, and by increasing the amount of addition of red wine, the VBN content and total bacterial counts were tend to decreased during cold storage.
Keywords
red wine; pork patty; VBN; TBARS; total bacterial counts;
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