지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 95 - 104 (10page)
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초록· 키워드
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This study was conducted to investigate the effect of red wine on the quality properties and sensory score of seasoned pork meat. Pork meat was treated with 25% water (control), 20% water and 5% red wine (RW5), 15% water and 10% red wine (RW10), or 10% water and 15% red wine (RW15). The moisture, crude protein, crude fat, $L^*$ value, springiness, cohesiveness, gumminess, chewiness, and VBN content were not significantly different among the samples. Cooking yield, moisture retention, and fat retention were significantly higher in the RW5, RW10, and RW15 (p < 0.05) compared to those in the control. The $a^*$ value of RW5 was the highest among the samples, and the $b^*$ value increased significantly in the control and RW5 (p < 0.05). The hardness of the control was the highest among all samples (p < 0.05). The pH was significantly lower in RW5, RW10 and RW15 (p < 0.05) compared to that in the control. The TBARS value and total bacteria were significantly lower in RW5, RW10, and RW15 (p < 0.05) compared to those in the control. Adding red wine altered the fatty acid and free amino acid of cooked seasoned pork. These results suggest the possibility that red wine could be used an additive to improve the quality of cooked seasoned pork.
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참고문헌 (36)
참고문헌 신청
Alonso AM / 2002 / Determination of antioxidant power of red and white wines by a new electrochemical method and its correlation with polyphenolic content / J Agric Food Chem 50(11):3112~3115
Anderson ET / 2001 / Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef / Food Res Inter 34(8):689~694
Bastianetto S / 2000 / Neuroprotective abilities of resveratrol and other constituents against nitric oxide-related toxicity in cultured hipopocampal neurons / Brit J Pharmacol 131(4):711~720
Berry BW / 1994 / Fat level high temperature cooking and degree of doneness affect sensory chemical and physical properties of beef patties / J Food Sci 59(1):10~14
Buege AJ / 1978 / Microsomal Lipid Peroxidation In methods in Enzymology / Academic Press :302~310
Anderson ET / 2001 / Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef / Food Res Inter 34(8):689~694
Bastianetto S / 2000 / Neuroprotective abilities of resveratrol and other constituents against nitric oxide-related toxicity in cultured hipopocampal neurons / Brit J Pharmacol 131(4):711~720
Berry BW / 1994 / Fat level high temperature cooking and degree of doneness affect sensory chemical and physical properties of beef patties / J Food Sci 59(1):10~14
Buege AJ / 1978 / Microsomal Lipid Peroxidation In methods in Enzymology / Academic Press :302~310
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