The purpose of this study was to investigate the effects of black carrot (Daucus carota L.) on the quality characteristics and antioxidant activity of pork patties. Patties were provided with different amounts (0, 2, 4, 6 and 8%) of black carrot. Notably, the cooking loss rate of the group added with 8% black carrot was lowest (p<0.001). As the content of black carrot increased, the L value decreased and the a, b value increased. The texture analysis results showed that the hardness and chewiness to decrease as the amount of black carrot increased (p<0.05). Evaluation of consumer acceptability revealed that the 4% black carrot groups had a higher score in respect to overall preference and taste to the other groups (p<0.05). For antioxidant activities, both total phenolic compounds content and DPPH were increased (p<0.001) as the amount of added black carrot was increased. As a result, it can be concluded that adding the black carrot to patties in processing can improve antioxidant activities and quality of the patties. Considering various aspects of quality, the suitable amount is 4% of total weight.

Abstract
 서 론
 재료 및 방법
  1. 실험재료
  2. 자색당근 첨가 돈육 패티의 제조
  3. 자색당근 첨가 패티의 품질특성
  4. 자색당근 첨가 패티의 항산화 활성
  5. 통계분석
 결과 및 고찰
  1. 자색당근 첨가 패티의 품질 특성
  2. 자색당근 패티의 항산화 활성
 요약 및 결론
 References

• 고영주(세종대학교 조리외식경영학과) | Young-Joo Ko
• 유승석(세종대학교 조리외식경영학과) | Seung-Seok Yoo Corresponding author