Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 17 Issue 2
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- Pages.234-241
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- 2007
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Changes in the Quality of Pork Patties during Frozen Storage on the Addition of Red Wine
돈육 패티에 첨가된 적포도주가 동결 저장 중 품질에 미치는 영향
- Youn, Dong-Hwa (Dept. of Skin Care, Daegu Technical College) ;
- Park, Kyung-Sook (Division of Hotel Culinary Art and Nutrition, Daegu Technical College) ;
- Yang, Jong-Beom (Dept. of Food Science and Biotechnology, Dongnam Health College) ;
- Moon, Yoon-Hee (Dept. of Food Science and Technology, Kyungsung University) ;
- Lee, Kyung-Soo (Division of Food, Beverage and Culinary Art, Youngnam College of Science & Technology) ;
- Jung, In-Chul (Division of Food, Beverage and Culinary Arts, Daegu Technical College)
- 윤동화 (대구공업대학 피부미용과) ;
- 박경숙 (대구공업대학 호텔영양계열) ;
- 양종범 (동남보건대학 식품생명과학과) ;
- 문윤희 (경성대학교 식품공학과) ;
- 이경수 (영남이공대학 식음료조리계열) ;
- 정인철 (대구공업대학 식음료조리계열)
- Published : 2007.04.30
Abstract
The aim of this study was to investigate the effects of the addition of red wine of pork patties during frozen storage on their water holding capacity, thawing loss, cooking loss, diameter change, thickness change, surface color, pH, VBN (volatile basic nitrogen) and TBARS (2-thiobarbituric acid reactive substances). Four types of pork patty were prepared; pork patty without red wine (control), and with the addition of 1%, 3% and 5% red wine (RWP-1, 3 -and t respectively). The pork patties were stored for 5 months at