쑥 분말 첨가와 도체등급이 돈육 패티(Patty)의 품질에 미치는 영향

This study was carried out to investigate the effect of addition of mugwort powder and carcass grade on the quality characteristics of pork patty. Pork patties prepared from A patty(grade B pork patty), B patty(grade B pork patty containing mugwort powder), C patty(grade E pork patty) and D patty(grade E pork patty containing mugwort powder). The chemical composition, calorie, residual nitrite, surface color, textural properties, water holding capacity and sensory evaluation were evaluated. Moisture contents(%) were not different among patties, and crude fat(%) and calorie values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat. Crude ash contents(%) were not different among patties, and residual nitrite contents(ppm) of patties containing mugwort powder were lower than those of patties without mugwort powder. Hunter L and b values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat, and Hunters a values of patties prepared from grade E pork meat were higher than those of patties prepared from grade B pork meat. Hardness, cohesiveness and chewiness values of patties prepared from grade B pork meat were lower than those of patties prepared from grade E pork meat. Aroma, taste, texture, juiciness, color and palatability values were not different among patties. 본 연구는 쑥의 첨가와 도체등급이 돈육 patty의 품질에 미치는 영향을 규명하기 위하여 쑥을 첨가하지 않은 B등급육 patty(A patty), 쑥을 첨가한 B등급육 patty(B patty), 쑥을 첨가하지 않은 E등급육 patty(C patty) 및 쑥을 첨가한 E등급육 patty(D patty)를 제조하고 일반성분, 열량, 아질산 잔류량, 표면색도, 조직감, 보수력 및 관능성을 실험하였다. 수분함량은 시료들 사이에 유의한 차이가 없었으며, 조지방 함량과 열량은 B등급육 patty가 E등급육 patty보다 높았다. 조회분은 patty들 사이에 유의한 차이가 없었으며, 아질산 잔류량은 쑥을 첨가한 patty가 첨가하지 않은 것보다 낮았다. 명도(L)및 황색도(b)는 B등급육 patty가 높았으며, 적색도(a)는 E등급육 patty가 높았다. 경도, 응집성 및 씹힘성은 B등급육이 E등급육 patty보다 낮았다. 돈육 patty의 향기, 맛, 조직감, 다즙성, 색깔 및 종합적인 기호성은 patty들 사이에 유의한 차이가 없었다.