|
KMID : 0613820080180010038
|
|
Journal of Life Science
2008 Volume.18 No. 1 p.38 ~ p.45
|
|
|
Physico-chemical Characteristics of Seasoned Pork Prepared with Medicinal Plant Extracts During Storage
|
|
Cho Hee-Sook
Shin Jung-Hye
Choi Duck-Joo
Lee Soo-Jung
Kang Min-Jung
Sung Nak-Ju
|
|
|
Abstract
|
|
|
|
The seasoned pork loin manufactured using with seasoning sauce that were prepared with 3 different composites of medicinal plant extracts (). The the quality characteristics were investigated during storage at for 15 days. Sensory evaluation was higher in medicinal plant extracts added seasoning pork, in particular, significantly highest in group T-1. Lightness () value tended to decrease with increasing storage days, redness () was significantly higher in the medicinal plant composites added groups (T-1, 2 and 3) than control, yellowness () had no significant difference among three groups added medicinal paint composites. In hardness test, raw pork (control) was lower than seasoned pork groups, but tended to increase by added medicinal plant composites. Cooking loss increased with increasing storage period, but there was no significant difference between the seasoned pork groups (). The changes of pH showed lower in control than seasoned pork groups () added seasoning sauce. Moisture content decreased with increasing storage period. VBN content increased during storage. After storage for 15 days, it was significantly higher in the order of T-3 >> T-0 > T-2 > T-1.
|
|
|
KEYWORD
|
|
|
Seasoned pork, sensory evaluation, cooking loss, volatile basic nitrogen
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|