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KMID : 0613820190290070792
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Journal of Life Science
2019 Volume.29 No. 7 p.792 ~ p.799
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Changes in the Physicochemical Properties of Ground Pork Meat Containing Persimmon Peel during Refrigerated Storage
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Choi Gang-Won
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Abstract
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This study was carried out to investigate the effect of persimmon peel on the physicochemical properties of ground pork stored at 4℃ for 10 days. Four types of ground pork were evaluated: T0 without dried persimmon peel powder, and T1 with 0.3%, T2 with 0.7%, and T3 with 1.0% dried persimmon peel powder. The pH increased during storage, with the pH of T3 being the lowest (p<0.01). The L-value and b-value were not significantly changed, but the a-value decreased during storage. On the 10th day of storage, the a-values were significantly higher for T2 and T3 than for T0 and T1 (p<0.001). TBARS significantly increased during storage, with lower values for T2 and T3 than for T0 and T1 (p<0.001). DPPH free radical scavenging activity decreased during storage, with T0 having the lowest value (p<0.001). The VBN content increased during storage, and the VBN content of T0 was the highest at the 10th day (p<0.05). The water-holding capacity decreased and cooking loss increased during storage. Hardness and chewiness increased, while springiness and gumminess decreased during storage. The results of this study showed that the addition of persimmon peel during the process of making ground pork had antioxidant effects that maintained redness and physical quality. A 0.7% addition was the most appropriate.
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KEYWORD
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Ground pork, physicochemical properties, persimmon peel, refrigerated storage
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