적포도주 숙성 양념돈육의 품질특성 및 유리아미노산 함량

This study was carried out to investigate the effects of the addition of red wine on the quality characteristics and free amino acid content of seasoned pork meat. Seasoned pork meat was prepared using three variation: pork meat containing 25% water (T0), pork meat containing a combination of 20% water and 5% red wine (T1), pork meat containing a combination of 15% water and 10% red wine (T2), and pork meat containing a combination of 10% water and 15% red wine (T3). There were no significant differences in moisture, crude protein, crude fat, crude ash, a * value, rheological properties, pH, VBN content, saturated fatty acid or unsaturated fatty acid among T0, T1, T2 and T3. The L * and b * value of seasoned pork meat was higher in T2 and T3 than in T0 and T1 (p＜0.05). The TBARS value was highest in T0 (p＜0.05). The free amino acid content was higher in T2 and T3 than in T0 (p＜0.05).