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연근 및 연잎 분말을 첨가한 돈육 Patty의 품질특성

2012; Volume: 22; Issue: 1 Linguagem: Inglês

2288-8802

최영준, 박현숙, 박경숙, 이경수, 문윤희, 김민주, 정인철,

Nutrition, Health and Food Behavior

This study was carried out to investigate the effect of the addition of lotus (Nelumbo nucifera) root and leaf powder on the quality characteristics of pork patties. The pork patties were of four types: nothing added (CTL), 0.5% lotus root powder added (LRP), 0.25% lotus root and 0.25% lotus leaf powder added (LRLP), and 0.5% lotus leaf powder added (LLP). There was no significant difference in L * value (whiteness), cohesiveness, gumminess, chewiness, water holding capacity, VBN content, and total bacterial amount. The moisture was highest in CTL, protein was highest in LRLP, fat was highest in LRLP and LLP, and ash was highest in LRLP (p＜0.05). The total polyphenol content of the CTL, LRP, LRLP, and LLP were 3.34, 3.64, 3.90 and 3.90 ㎎/100 g, respectively. The a* value was highest in CTL, and the b* value of LRLP and LLP were higher than those of CTL and LRP (p＜0.05). The hardness of CTL and LRP were higher than those of LRLP and LLP, and springiness was lowest in LLP (p＜0.05). The cooking loss, thickness change, diameter changes, and pH were highest in CTL (p＜0.05). The TBARS was highest in CTL, and was lowest in LLP (p＜0.05).