고추냉이 잎 분말을 첨가한 돈육패티의 품질특성 및 항산화 활성Antioxidant Activity and Quality Characteristics of Pork Patties with added Wasabia koreana Nakai Leaf Powder
- Other Titles
- Antioxidant Activity and Quality Characteristics of Pork Patties with added Wasabia koreana Nakai Leaf Powder
- Authors
- 김명현
- Issue Date
- Aug-2022
- Publisher
- 한국지역사회생활과학회
- Keywords
- Wasabia koreana Nakai leaf; pork patties; quality characteristics; antioxidant activity
- Citation
- 한국지역사회생활과학회지, v.33, no.3, pp 429 - 439
- Pages
- 11
- Journal Title
- 한국지역사회생활과학회지
- Volume
- 33
- Number
- 3
- Start Page
- 429
- End Page
- 439
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/152535
- DOI
- 10.7856/kjcls.2022.33.3.429
- ISSN
- 1229-8565
2287-5190
- Abstract
- This study evaluated the quality characteristics and antioxidant activities of pork patties with Wasabia koreana Nakai leaf powder added at 0%, 1%, 2%, 3%, and 4% (w/w). The results show pH increased as more Wasabia koreana Nakai leaf powder was added, but the moisture content and cooking loss rate decreased with more powder.
The hardness, chewiness, and gumminess all increased with increases in Wasabia koreana Nakai leaf powder content. As the amount of Wasabia koreana Nakai leaf powder increased, the pork patties showed increases in antioxidant activity such as total flavonoids and phenolic content, and DPPH and ABTS radical scavenging activities.
As a result, the groups with added Wasabia koreana Nakai leaf powder showed higher antioxidant activity than the control.
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