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KMID : 0974620030210020453
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Bulletin of Dongnam Health University
2003 Volume.21 No. 2 p.453 ~ p.458
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Effects of Citrus Sudachi Juice on Lipid Oxidation and Meat Color of Chilled Pork
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Ko Myung-Soo
Yang Jong-Beom
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Abstract
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Pork chops were sprayed with distilled water(control), 5096 and 100% citrus sudachi juice before being wrapped and stored at 4℃ for 21 days. Changes in pH, TBA values and CIE L*a*b* values of pork chops during storage were investigated. pH and TBA values of treatments of 100% citrus sudachi juice were significantly lower than those of other treatments and slowly increased as storage proceeded. The CIE L* values of treatments of citrus sudachi juice were significantly lower than those of control up to 7 days of storage. The CIE a* values of treatments of 100% citrus sudachi juice were significantly higher than those of other treatments up to 7 days of storage. The CIE b* values of treatments of citrus sudachi juice were slightly lower than those of control during the whole storage period.
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KEYWORD
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