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KMID : 0665220140270050956
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Korean Journal of Food and Nutrition
2014 Volume.27 No. 5 p.956 ~ p.961
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Changes in Storage Characteristics of Pork Rectum by Addition of Ginger (Zingiber officinale Roscoe)
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Choi Won-Seok
Choi Ung-Kyu
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Abstract
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This study was conducted to investigate the effects of ginger addition (1%, 5% and 10%) on the quality of ground pork rectum. No significant difference in the pH was found between raw and cooked pork rectum during storage; however, the pH of cooked rectum was slightly lower than raw rectum. The TBA value of the cooked pork rectum (0.25 mg/kg) was higher than raw pork rectum (0.1 mg/kg). In addition, the TBA values of both raw and cooked pork rectum increased as storage progressed. The TBA value was found to decrease in proportion to the amount of ginger added. The volatile basic nitrogen (VBN) values also decreased with the addition of ginger. Consequently, considering that the initial stage of decomposition was 30~40%, it was determined that it would be desirable to consume the raw and cooked pork rectum within 4 and 6 days of storage at 5˚C, respectively. Further, it was found that the addition of 10% ginger could extend the storage period beyond the 4 days at 5˚C.
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KEYWORD
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pork rectum, ginger, thiobarbituric acid value, volatile basic nitrogen
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