인삼분말 및 증류액의 혼합참가가 돈가스의 지방산화, 관능특성 및 향미성분에 미치는 영향

Pork cutlets containing ginseng powder 1%＋ginseng distillate 1%(P1/D1), ginseng powder 2%(P2), ginseng powder 1.5%＋ginseng distillate 1.5%(P1.5/D1.5) and ginseng powder 3%(P3) were manufactured and compared with the control(no ginseng powder and distillates) in meat quality, sensory evaluation and flavor intensity. The L values were significantly lower and a values were significantly higher for pork cutlets containing ginseng additives as compared to the control. The pork cutlets containing ginseng powder and distillates were higher in hardness only at the beginning stage, but no significant differences in springness, cohesiveness and chewiness among the treatments were observed during storage at -20℃ for 8 weeks. Flavor analysis indicated that spathulenol, panasinanol, neointermedil and ginsenol were responsible for ginseng flavor. The sensory panels detected most intense ginseng flavor and taste pork cutlet which contained combination mixtures of ginseng powder 1.5% and distillate 1.5%. In conclusion, sensory panels evaluated that ginseng distillates produced intense ginseng flavor and enhanced ginseng flavor when used as mixtures with ginseng powder. Therefore, ginseng distillates can be used as a natural antioxidant and flavor enhancer in pork products.