Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effect of Hot Air Dried Kimchi Powder on the Quality Characteristics of Pork Patties

열풍건조 김치분말 첨가가 돈육 패티의 품질특성에 미치는 영향

  • Lee, Mi-Ai (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hack-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choe, Ju-Hui (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Jeong, Jong-Youn (Department of Animal Science, University of Wisconsin-Madison) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 이미애 (건국대학교 축산식품생물공학 전공) ;
  • 한두정 (건국대학교 축산식품생물공학 전공) ;
  • 최지훈 (건국대학교 축산식품생물공학 전공) ;
  • 최윤상 (건국대학교 축산식품생물공학 전공) ;
  • 김학연 (건국대학교 축산식품생물공학 전공) ;
  • 최주희 (건국대학교 축산식품생물공학 전공) ;
  • 정종연 ;
  • 김천재 (건국대학교 축산식품생물공학 전공)
  • Published : 2008.08.31
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Abstract

This study examined the quality characteristics of pork patty samples by the addition of hot air-dried Kimchi powder at levels of 0, 1, 2, and 3%(w/w) to the formulation. The CIE $L^{\ast}$-values of the raw patties decreased with increasing Kimchi powder content(p<0.05), whereas the CIE $a^{\ast}$-values and $b^{\ast}$-values of samples increased with increasing Kimchi powder content(p<0.05); however, after cooking, there were no significant differences in $L^{\ast}$-values among the treatments (p>0.05). Due to the acidity of the Kimchi powder, the treatment groups showed reductions in pH; but after cooking, pH had increased(p<0.05). The patties containing Kimchi powder also had decrease cooking losses and reduction of patty diameter(p<0.05). Finally, the results of sensory and texture property analyses indicated that higher overall acceptability and springiness, lower hardness, were attained by the addition of Kimchi powder.

본 연구는 숙성시킨 김치를 열풍건조를 하여 이를 분말로 제조한 후 건조된 김치분말을 돈육 패티에 첨가하여 돈육 패티의 품질 특성대한 연구를 실시하였다. 냉장 상태로 15일 숙성시킨 김치를 열풍건조하여 분말을 제조하여 이를 돈육 패티에 첨가한 결과, 제품의 pH와 CIE $L^{\ast}$- 값을 낮추고, CIE $a^{\ast}$-값과 CIE $b^{\ast}$값을 증가시켰으며, 가열감량과 직경감소율을 감소시키는 역할을 하였다. 또한 관능평가에서도 김치분말을 첨가한 처리구에서 우수한 평가를 받아 다른 육제품에도 우수한 이용가능성을 보여주었다.

Keywords

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