쑥 분말 첨가가 돼지고기 수육의 이화학적 및 관능적 특성에 미치는 영향

The effects of carcass grade and addition of mugwort powder on the quality of the boiled pork were investigated. Four kinds of boiled pork were denoted as B_(+) or E_(+) boiled porks which were made with 0.3% mugwort powder to carcass grade B or E, respectively, and B_(0) or E_(0) boiled porks which were made without mugwort powder. The effect of carcass grade and the added mugwort powder on the pH, volatile basic nitrogen(VBN), bacterial count, calorie, essential amino acids. free amino acids, unsaturated fatty acids, color difference and palatability of boiled porks were not significant. Water holding capacity(WHC), springiness and Hunter`s L^(*) value of B_(6) boiled pork were higher than those of E_(0) boiled pork. Hunter`s a^(*) value of B_(0) boiled pork were lower than those of E_(0) boiled pork. Sensory taste and tenderness value of B_(0) boiled pork were higher than those of E_(0) boiled pork(p>0.05). WHC, 2-thiobarbituric acid reactive substances(TBARS) value and residual nitrite of boiled pork with mugwort powder were than those of boiled pork without mugwort powder.