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KMID : 1024620060260010092
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Food Science of Animal Resources
2006 Volume.26 No. 1 p.92 ~ p.97
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Quality Comparisons of Canned Deer Meat Produce with BBQ and Jangjorim Sauce
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Kim Il-Suk
Jin Sang-Keun
Hah Kyung-Hee
Park Ki-Hoon
Jeong Ki-Jong
Park Seok-Tae
Kwuak Kyung-Rak
Park Jung-Kwon
Kang Yang-Soo
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Abstract
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The objective of this study was to investigate the quality characteristics of canned deer meat produce with prepared BBQ sauce (T1) and Jangjorim sauce (T2). The mixture were stuffed into cylindrical can (about 150 g each) and thermally processed at for 30 min, the sample were stored at for 60 days and analyzed with an interval of 30 days. pH, salinity, saccarinity of T1 were significantly lower (p<0.05) than that of T2. TBARS and VBN of T1 were significantly higher (p<0.05) than that of T2. In the result of sensory evaluation, all product obtained good score (p>6.0) in overall acceptability during whole storage at . Theses result should be useful in developing guidelines for canned deer meat preparation by consumer and processors.
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KEYWORD
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quality characteristics, canned deer meat
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