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KMID : 1011620120280040399
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 4 p.399 ~ p.405
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Physicochemical Properties of Ground Pork with Safflower (Carthamus tinctorius L.) Seed during Refrigerated Storage
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박경숙:Park Kyung-Sook
김민주:Kim Min-Ju/박현숙:Park Hyun-Suk/최영준:Choi Young-Joon/정인철:Jung In-Chul
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Abstract
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This study was carried out to investigate the effect of safflower seed powder on the physicochemical characteristics of ground pork during refrigerated storage. Three types of ground pork were evaluated: 20% pork fat added (PF, control), 10% pork fat and 10% added safflower seed powder (PFS), and 20% added safflower seed powder (SS). The pH increased during storage, but decreased after 10 days of the storage (p＜0.05). The pH was lower in PFS and SS than that in PF after 10 days of storage (p＜0.05). The TBARS (2-thiobarbituric acid reactive substances) values increased with longer storage period (p＜0.05), and those of PF, PFS and SS were 1.186, 0.686 and 0.577 ㎎ MA/㎏, respectively, after 10 days of storage. The L* values for external color of PF and PFS decreased (p＜0.05), but that of SS was not significantly different after a longer storage period. The a* values decreased (p＜0.05), but the b* values were not significantly different with longer storage period. The L* values for internal color of PFS and SS decreased (p＜0.05), but that of PF was not significantly different with longer storage period. The a* value of PF decreased (p＜0.05), but that of SS increased with longer storage period. The b* value decreased (p＜0.05), but those of PFS and SS were not significantly different with longer storage period. Water holding capacity decreased with longer storage period, and that of SS was the highest (p＜0.05). Cooking loss of PFS and SS was not significantly different with longer storage period, and that of PF was the highest (p＜0.05). The reduction in diameter of the samples was not significantly different with longer storage period, and that of PF was the highest (p＜0.05). Hardness and chewiness of samples increased, but springiness and cohesiveness decreased with longer storage period (p＜0.05). Replacing animal fat with safflower seed powder was effective and may be useful as an innovative meat product.
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KEYWORD
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safflower seed powder, ground pork, physicochemical characteristics
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