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


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).


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