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KMID : 0380620090410010057
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 1 p.57 ~ p.63
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Antioxidant Activities of Seasoning Sauces Prepared with Geranium thunbergii sieb. et Zucc. and Crataegi fructus and the Quality Changes of Seasoned Pork during Storage
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Lee Shin-Ho
Jeong Eun-Ju
Jeong Tae-Seong
Park La-Young
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Abstract
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In this study, seasoning sauces were prepared with Geranium thunbergii sieb. et Zucc. (1%, PGT), Crataegi fructus(1%, PCF) and their combination (0.5% PGT+0.5% PCF, bPMGC) and then the quality characteristics of the sauces andseasoned pork were investigated. The lightness, redness and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of thesauces were increased by the addition of Crataegi fructus. Sensory qualities such as taste, color and overall acceptabilitywere scored higher in the sauce prepared with Crataegi fructus than the control. The viable cell counts of pork seasonedwith the various sauces were 5.04CFU/g (control), 4.59CFU/g (PGT), 3.88CFU/g (PCF) and 4.38CFU/g (PMGC) afterstorage for 15 days at 4oC, respectively. The coliform count of the control pork was below 1.0 CFU/g after storage for25 days and coliform were not detected in PGT, PCF and PMGC after storage for 10 days at 4oC. The thiobarbitunc acidreaotive substance values of PGT, PCF and PMGC were significantly lower than that of control, but volatile basic nitrogencontents were not significantly different between the treated and untreated pork samples during storage. Cooking lossincreased in all treatments during storage for 25 days and their water holding capacity increased during storage for 10 daysand decreased thereafter. The lightness, redness and yellowness values of PCF were higher than those of the control. Thesensory qualities of PCF, including taste, color and overall acceptability, were significantly improved compared to thecontrol. Finally, the pork seasoned with the sauce containing 1% Crataegi fructus extract had significantly improved shelf-life, water holding capacity, inhibition of rancidity, color and sensory quality.
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KEYWORD
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Geranium thunbergii sieb. et Zucc., Crataegi fructus, seasoned pork, seasoning sauce.
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