This study evaluated the quality and antioxidant activities of pork patties after adding Cirsium nipponicum powder in a ratio of 0%, 1%, 2%, 3%, and 4%, and the potential of Cirsium nipponicum as a functional food. The moisture content increased with an increase in the Cirsium nipponicum powder content while the pH, cooking loss rate, diameter loss rate decreased. The L and b values decreased with increase in the Cirsium nipponicum powder content while the a value increased; this trend was observed before and after heating the patties. The hardness, chewiness, and gumminess increased with increase in the Cirsium nipponicum powder content. Consumer acceptability test revealed that the 2% Cirsium nipponicum powder group had a higher score than the other groups in respect to color, flavor, taste, texture, and overall acceptance. Notably, as the Cirsium nipponicum powder content increased, there was an increase in the antioxidant activities; increased total pheonlic, flavonoid, DPPH radical scavenging activity and ABTS radical scavenging activity. Based on the present study results, adding 2% of Cirsium nipponicum powder into pork patties achieved the best functionality and sensory qualities.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 패티 제조
    3. pH 측정
    4. 수분함량 측정
    5. 가열 손실률과 직경감소율 측정
    6. 색도 측정
    7. 조직감 측정
    8. 관능검사
    9. 추출물 제조
    10. 총 폴리페놀 함량 측정
    11. 총 플라보노이드 함량 측정
    12. DPPH radical 소거 활성 측정
    13. ABTS radical 소거 활성 측정
    14. 통계처리
결과 및 고찰
    1. pH
    2. 수분함량
    3. 가열손실률과 직경감소율
    4. 색도
    5. 조직감
    6. 관능검사
    7. 항산화 활성
    8. 항산화 활성 간의 상관관계
요약 및 결론
References

• 전주영(숙명여자대학교 식품영양학과) | Joo Young Jeon (Dept. of Food and Nutrition, Sookmyung Women’s University)
• 김명현(숙명여자대학교 식품영양학과) | Myung Hyun Kim (Dept. of Food and Nutrition, Sookmyung Women’s University)
• 한영실(숙명여자대학교 식품영양학과) | Young Sil Han (Dept. of Food and Nutrition, Sookmyung Women’s University) Corresponding author