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KMID : 0366519950150010029
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Annual Bulletin Seoul Health
1995 Volume.15 No. 1 p.29 ~ p.39
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The Preservability of Porcine Smooth Tissue by Fermented Milk
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Yang Cheul-Young
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Abstract
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This thesis is to study the preservability of porcine intestine tissue by fermented milk, Lactic acid culture was carried out by ABT-A(L. acidophilus+Bif. bifidium+Str. thermophilus) and ABT-4(Bifidobacterium), and the fermented milk added in chopped porcine intestine(2.0%/l00g). The physico-chemical properties and psychrotrophic bacteria count of porcine intestine were also investigated on stored at 4℃. 1. The pH of ABT-A, ABT-4 and Non-add. were 6.40±0.01, 6.50±0.02 and 6.70±0.01 on during after 10 days storage, respectively. 2. Water holding capacity(WHC) was decreased on the three treated group, and the decrease percentage of Non-add, ABT-A and ABT-4 were 20.76%,13.91% and 15.06%, respectively. 3. Volatile basic nitrogen(VBN) contents were increased, and the ABT-A and ABT-4 was lower than Non-add, the VBN of the ABT-A was lower content than the ABT- A group. 4. Titratable acidity(TA) were showed increase pattern, and the increase percentage of Non-add, ABT-A and ABT-4 were 0.041%, 0.140% and 0.034%, respectively. 5. Thiobarbituric acid(TBA) number increased in among three group, and the Non-add was higher than ABT-A and ABT-4, the increase value range were 0.0515-0.064 on stored peroid 8∼10 days. 6. Changes of psychrotrophic bacteria count of Non-add ABT-A, and ABT-4 were showed 5.5×10^(6)/g, 4.8×10^(6)/g and 5.2×10^(6)/g on during l0days storage, respectively, 2% add level of femented milk in porcine intestine was no-effective on inhibiting growh of psychrotrophic bacteria.
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KEYWORD
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Preservability of intestine tissues
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