A Study on Preparation of Wanjajun for Cook/Chill System 1. Preparation of Wanjajun with Herb and Quality Characteristics

Cook/Chill System에서의 고기완자 제조에 관한 연구 1. Herb를 이용한 고기완자의 제조 및 품질특성

  • Kang, Eun-Zoo (Dept. of Food & Nutrition, Kunsan National University) ;
  • Kim, Sun-Young (Dept. of Food & Nutrition, Kunsan National University) ;
  • Ryu, Chung-Hee (Dept. of Food & Nutrition, Kunsan National University)
  • 강은주 (군산대학교 식품영양학과) ;
  • 김선영 (군산대학교 식품영양학과) ;
  • 유정희 (군산대학교 식품영양학과)
  • Published : 2003.07.01


This research was aimed at evaluating the effects of natural antioxidants on lipid oxidation and sensory quality in cooked, chill- stored and reheated Wanjajun prepared with pork meat (short shank). Sage (SA) and combinations of herbs; basil/mints (BM), rosemary/parsley/thyme (RPT) were used as sources of antioxidants. The products were pan-fried in a medium layer of soybean oil and then stored in a refrigerator at 3$^{\circ}C$ for 8 days after rapid chilling. The process of heat treatment of Wanjajun caused changes in the chemical composition of products and simultaneously, thermal oxidative reaction was initiated. During storage of products in a refrigerator, further hydrolytic and oxidative processes in the lipid extraction were progressed. Acid value was increased, peroxides and malonaldehyde formation gradually were increased during cool storage. Addition of garlic, sage and combinations of herbs retarded the process of oxidation. Wanjajun made with addition of SA and RPT showed good quality in antioxidative potential after 8 days of storage. The sensory effect of herbs on undesirable warmed-over flavor was in order of : SA>RPT>BM.


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