산사, 현초, 오미자 추출물을 첨가한 돈육 patty의 품질 특성

The quality characteristics of portk patty prepard with various medicinal plant extracts such as Crataegi Fructus(PCF), Geranium thunbergii sieb. et Zucc. (PGT) and Schizandra chinensis Baillon (PSC)were investigated. The pH of pork patty was decreased and titratable acidity was increased by addition of medicinal plant extracts(CF, GT and SC extracts). The pH of PSC showed the lowest value among plant extract added patties. The L and b value of PCF and PGT were higher than those of control after cooking. The L, a, and b value of PGT were lower than those of PCF and PSC. The Cooking loss of PSC was 13.6% and showed the highest value compared to other samples. the color, flavor and overall acceptability of PCF were higher than those of PGT and PSC. The sensory quality of PCF did nt show significantly different with control.