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Quality and Palatability of Pork Patty Containing Wine

포도주가 함유된 돈육 패티의 품질 및 기호성

  • Jung, In-Chul (Division of Food Beverage and Culinary Arts, Daegu Technical College) ;
  • Youn, Dong-Hwa (Dept. of Skin Care, Daegu Technical College) ;
  • Moon, Yoon-Hee (Dept. of Food Science and Technology, Kyungsung University)
  • 정인철 (대구공업대학 식음료조리계열) ;
  • 윤동화 (대구공업대학 피부미용과) ;
  • 문윤희 (경성대학교 식품공학과)
  • Published : 2007.03.31

Abstract

This study was carried out to investigate the effects of adding wine on the quality and palatability of pork patties. Pork patties were prepared by four types: pork patty without wine (control), pork patty containing wine 1% (WP-1), pork patty containing wine 3% (WP-2), and pork patty containing wine 5% (WP-3). Moisture, crude protein, crude fat, crude ash, Hunter's $a^*$ value, calorie, water holding capacity, VBN content, total bacterial counts, amino acid composition, fatty acid composition, flavor, texture, and juiciness were not significantly different among the pork patties. The $L^*\;and\;b^*$ values of the control patty was higher than those of the WP-1, WP-2, and WP-3 (p<0.05). The pH and TBARS value of the WP-2 and WP-3 were lower than those of the control patty and WP-1 (p<0.05). The total amino acid content of the control patty, WP-1, WP-2, and WP-3 were 18.29, 17.83, 17.85, and 17.37%, respectively. Palmitic acid was the most abundant among saturated fatty acids while oleic acid was the most abundant unsaturated fatty acid in the four groups. The taste and palatability of the WP-2 and WP-3 were superior to the control patty and WP-1 (p<0.05).

본 연구는 포도주의 첨가가 돈육 patty의 품질 및 기호성에 미치는 영향을 규명하기 위하여 제조과정에 포도주를 첨가하지 않은 돈육 patty(대조구), 포도주를 1% 첨가한 돈육 patty(WP-1), 포도주를 3% 첨가한 돈육 patty(WP-2) 그리고 포도주를 5% 첨가한 돈육 patty(WP-3) 등 네 종류의 돈육 patty를 제조하였다. 수분, 조단백질, 조지방 및 조회분은 시료들 사이에 유의한 차이가 없었다. 돈육 patty의 $L^*$$b^*$값은 대조구가 포도주 첨가구보다 유의하게 높았다(p<0.05). 그리고 열량, 보수력, VBN 함량 및 총균수는 시료들 사이에 차이가 없었으나 pH 및 TBARS값은 WP-2 및 WP-3이 대조구 및 WP-1보다 유의하게 낮았다(p<0.05). 총아미노산 함량은 대조구, WP-1, WP-2 및 WP-3이 각각 18.29, 17.83, 17.85 및 17.37%로 시료들 사이에 유의한 차이가 없었다. 지방산 조성은 시료들 사이에 유의한 차이가 없었으며, 포화지방산은 palmitic acid가 가장 많았고, 불포화지방산은 oleic acid가 가장 많았다. 가열 돈육 patty의 풍미, 조직감 및 다즙성은 시료들 사이에 유의한 차이가 없었지만, 맛과 종합적인 기호성은 WP-2 및 WP-3이 대조구 및 WP-1보다 우수하였다.

Keywords

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