Effects of Addition of Mugwort Powder and Carcass Grade on the Quality Characteristics of Pork Patty

쑥 분말 첨가와 도체등급이 돈육 패티(Patty)의 품질에 미치는 영향

  • 문윤희 (경성대학교 식품공학과) ;
  • 강세주 (축산물등급판정소) ;
  • 김영길 (동아대학교 식품과학부) ;
  • 양종범 (동남보건대학 식품가공과) ;
  • 정인철 (대구공업대학 식음료조리과) ;
  • 현재석 (제주산업정보대 식품영양과)
  • Published : 2003.06.01


This study was carried out to investigate the effect of addition of mugwort powder and carcass grade on the quality characteristics of pork patty. Pork patties prepared from A patty(grade B pork patty), B patty(grade B pork patty containing mugwort powder), C patty(grade E pork patty) and D patty(grade E pork patty containing mugwort powder). The chemical composition, calorie, residual nitrite, surface color, textural properties, water holding capacity and sensory evaluation were evaluated. Moisture contents(%) were not different among patties, and crude fat(%) and calorie values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat. Crude ash contents(%) were not different among patties, and residual nitrite contents(ppm) of patties containing mugwort powder were lower than those of patties without mugwort powder. Hunter L and b values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat, and Hunters a values of patties prepared from grade E pork meat were higher than those of patties prepared from grade B pork meat. Hardness, cohesiveness and chewiness values of patties prepared from grade B pork meat were lower than those of patties prepared from grade E pork meat. Aroma, taste, texture, juiciness, color and palatability values were not different among patties.


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