물엉겅퀴 분말을 첨가한 돈육패티의 항산화 활성 및 품질 특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 전주영 | - |
dc.contributor.author | 한영실 | - |
dc.contributor.author | 김명현 | - |
dc.date.accessioned | 2022-04-19T09:06:10Z | - |
dc.date.available | 2022-04-19T09:06:10Z | - |
dc.date.issued | 2021-08 | - |
dc.identifier.issn | 1225-4339 | - |
dc.identifier.issn | 2287-4992 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/146455 | - |
dc.description.abstract | 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. Key words: Cirsium nipponicum, pork patty, quality characteristics, antioxidant activity | - |
dc.format.extent | 9 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품영양학회 | - |
dc.title | 물엉겅퀴 분말을 첨가한 돈육패티의 항산화 활성 및 품질 특성 | - |
dc.title.alternative | Effects of Cirsium nipponicum Powder on the Quality and Antioxidant Activities of Pork Patties | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.9799/ksfan.2021.34.4.347 | - |
dc.identifier.bibliographicCitation | 한국식품영양학회지, v.34, no.4, pp 347 - 355 | - |
dc.citation.title | 한국식품영양학회지 | - |
dc.citation.volume | 34 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 347 | - |
dc.citation.endPage | 355 | - |
dc.identifier.kciid | ART002747530 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Key words: Cirsium nipponicum | - |
dc.subject.keywordAuthor | pork patty | - |
dc.subject.keywordAuthor | quality characteristics | - |
dc.subject.keywordAuthor | antioxidant activity | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea02-710-9127
Copyright©Sookmyung Women's University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.