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KMID : 1007520160250030803
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Food Science and Biotechnology
2016 Volume.25 No. 3 p.803 ~ p.809
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Effects of Glycinin Basic Polypeptide on Sensory and Physicochemical Properties of Chilled Pork
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Li Ying-Qiu
Hao Man
Yang Jie
Mo Hai-Zhen
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Abstract
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Effects of glycinin basic polypeptide (GBP) on sensory and physicochemical properties of pork during chilled storage were investigated. Pork treated with GBP was analyzed periodically for sensory properties, pH, total volatile base nitrogen (TVB-N), α-thiobarbituric acid (TBA), and total viable count (TVC) values. Compared with controls, TBA values of pork treated with GBP did not change. TVB-N, pH, and TVC values of pork showed reductions with increasing concentrations of GBP during 8 days of storage. However, there were increases in sensory scores. TVC values of treated pork showed a positive linear relationship with both pH and TVB-N values. GBP at 0.16 and 0.20% efficiently inhibited bacterial growth, and enhanced chilled pork sensory scores. Therefore, GBP has potential as a pork biological preservative for extension of shelf life during chilled storage.
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KEYWORD
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glycinin basic polypeptide, chilled pork, sensory properties, physicochemical properties, biological preservative
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