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KMID : 1024620060260010085
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Food Science of Animal Resources
2006 Volume.26 No. 1 p.85 ~ p.91
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Effect of Aging at Low Temperature on Storage Stability of Seasoned Pork
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Hah Kyung-Hee
Ahn Chong-Nam
Joo Seon-Tea
Park Gu-Boo
Park Ki-Hoon
Kim Il-Suk
Jin Sang-Keun
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Abstract
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This study was investigated the effect of aging at low temperature of seasoned pork with Korean traditional sauces. The samples, pork loins were cut by the shape of cube () and porks were seasoned with Korean tradition sauce such as soy sauce base (T1), red pepper sauce base (T2), and soybean sauce base (T3) in the same proportion of meat seasonings, respectively. The seasoned samples were stored, at during 28 days. Surface meat color of seasoned pork was affected by the kind of sauces. Lightness of seasoned pork with soy sauce was decreased with increased in periods while red pepper sauce made it more red and soybean sauce produced a light seasoned pork, Lightness of inner meat color of seasoned pork was decreased with increased aging periods, and seasoned pork with soy sauce was lower compared to other treatments. TBARS of seasoned pork with soy sauce was lower compared to other treatments, and increased TBARS in all treatments with aging period. Total plate counts were increased with aging period, and those of seasoned pork with soy sauce were lower compared to other treatments. The microbial counts of Escherichia coli levels in all treatments was higher at the first day of aging periods. However Escherichia coli levels were decreased with increasing the aging period. Lactobacilli spp. of seasoned pork with soy sauce was not increased during aging periods, whereas other treatments were increased with aging period increased.
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KEYWORD
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seasoned pork, storage stability, Korean traditional sauce, TBARS, Escherichia coli
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