[논문]물엉겅퀴 분말을 첨가한 돈육패티의 항산화 활성 및 품질 특성

전주영; 김명현; 한영실

doi:10.9799/ksfan.2021.34.4.347

물엉겅퀴 분말을 첨가한 돈육패티의 항산화 활성 및 품질 특성
Effects of Cirsium nipponicum Powder on the Quality and Antioxidant Activities of Pork Patties 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.34 no.4, 2021년, pp.347 - 355

전주영 (숙명여자대학교 식품영양학과) , 김명현 (숙명여자대학교 식품영양학과) , 한영실 (숙명여자대학교 식품영양학과)

Abstract ▼ AI-Helper

This study evaluated the quality and antioxidant activities of pork patties after adding Cirsium nipponicum powder in a ratio of 0%, 1%, 2%, 3%, and 4%, and the potential of Cirsium nipponicum as a functional food. The moisture content increased with an increase in the Cirsium nipponicum powder content while the pH, cooking loss rate, diameter loss rate decreased. The L and b values decreased with increase in the Cirsium nipponicum powder content while the a value increased; this trend was observed before and after heating the patties. The hardness, chewiness, and gumminess increased with increase in the Cirsium nipponicum powder content. Consumer acceptability test revealed that the 2% Cirsium nipponicum powder group had a higher score than the other groups in respect to color, flavor, taste, texture, and overall acceptance. Notably, as the Cirsium nipponicum powder content increased, there was an increase in the antioxidant activities; increased total pheonlic, flavonoid, DPPH radical scavenging activity and ABTS radical scavenging activity. Based on the present study results, adding 2% of Cirsium nipponicum powder into pork patties achieved the best functionality and sensory qualities.

주제어

표/그림 (7)

표 Table 1. The mixing ratio of pork patties added with Cirsium nipponicum powder
표 Table 2. pH, moisture contents, cooking loss rate and diameter loss rate values of pork patties added with Cirsium nipponicum powder
표 Table 3. Color values of pork patties added with Cirsium nipponicum powder
표 Table 4. Texture characteristics of pork patties added with Cirsium nipponicum powder
표 Table 5. Sensory characteristics analysis of pork patties added with Cirsium nipponicum powder
표 Table 6. Antioxidant activities of pork patties added with Cirsium nipponicum powder
표 Table 7. The correlation coefficients between antioxidant activities and pork patties added with Cirsium nipponicum powder

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