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KMID : 0613820070170121675
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Journal of Life Science
2007 Volume.17 No. 12 p.1675 ~ p.1681
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Lipid Compositions Changes of Seasoned Pork Prepared with Medicinal Plant Extracts During Storage
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Cho Hee-Sook
Shin Jung-Hye
Lee Soo-Jung
Kang Min-Jung
Cho Hyun-So
Sung Nak-Ju
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Abstract
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The seasoned porks loins manufactured using with seasoning sauce that were prepared with differece composites of medicinal plant extracts (T-0; medicinal plants extract not added, T-1~3 ; pork treated with mixture of 6 kinds medicinal plant, respectively). And the changes of lipids were investigated during storage at 4oC for 15 days. Content of TBARS in raw pork was 0.15±0.03 MA mg/kg at beginning storage stage, in seasoned pork group (T-1), TBARS content was 0.35±0.01 MA mg/kg after storage for 15 days. But TBARS contents were ranged from 0.27 to 0.3 MA mg/kg in seasoned pork groups (T-1, T-2 and T-3) and it significantly lower than T-0 group. Unsaturated fatty acid content tended to increase during storage, but decreased after storage 9 days. These tendency was equally appeared in the cholesterol content of T-1~3 groups. In conclusion, the addition of medicinal plant composites enhanced antioxidant activity of the seasoned pork.
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KEYWORD
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Seasoned pork, TBARS, fatty acid, cholesterol
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