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Effect of Kiwi Wine and Kiwi Liqueur on Sensory Characteristics as Cooking Alcohol  

Woo Seung-Mi (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd.)
Choi In-Wook (Korea Food Research Institute)
Jeong Yong-Jin (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd.)
Publication Information
Food Science and Preservation / v.13, no.4, 2006 , pp. 519-523 More about this Journal
Abstract
In order to evaluate the possibility as cooking alcohol (Mirim) and tendering materials, kiwi wine and kiwi liqueur were added into braising mackerel and beef. The result showed that the crude proteolytic enzyme activity was high in kiwi wine and liqueur at 91.02 and 87.56% respectively. The trimethylamine (TMA) content in braising mackerel was 6.60, 4.80 and 5.79 mg% in control group, kiwi wine group and kiwi liqueur group, respectively. Sensory test of boiled mackerel gained high score in kiwi wine and kiwi liqueur stoups compared with control group The tendering effect in beef was high in kiwi wine and kiwi liqueur groups compared with control group. Thus, kiwi wine and kiwi liqueur could be used as cooking alcohol.
Keywords
kiwi; wine; liqueur; cooking alcohol; Mirim;
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Times Cited By KSCI : 7  (Citation Analysis)
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