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KMID : 1011620130290040417
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 4 p.417 ~ p.424
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Quality Changes of Ground Pork Containing Safflower Seed during Frozen Storage
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박경숙:Park Kyung-Sook
최영준:Choi Young-Joon/박현숙:Park Hyun-Suk/차경숙:Cha Kyung-Sook/이경숙:Lee Kyung-Sook/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 on the physicochemical properties of ground pork during frozen storage. Three types of ground pork were evaluated: 20% pork back fat added (T0, control), 10% pork back fat and 10% added safflower seed (T1), and 20% added safflower seed (T2). Water holding capacity decreased with longer storage period, and that of T2 was the highest (p<0.05). Cooking loss increased with longer storage period, and that of T1 and T2 was higher than that of T0 (p<0.05). The reduction in diameter of T0 increased, but that of T1 and T2 was not significantly different with longer storage period. Hardness and chewiness increased, but springiness decreased with longer storage period (p<0.05). Hardness, springiness and chewiness of T2 was the highest (p<0.05). The pH decreased with longer storage period (p<0.05), and those of T0, T1 and T2 were pH 5.41, 5.43 and 5.32, respectively, after 50 days of storage. The TBARS (2-thiobarbituric acid reactive substances) values of T0 and T1 increased, but that of T2 was not significantly different with longer storage period. The TBARS values of T0, T1 and T2 were 4.76, 2.77 and 0.54 mg malonaldehyde/kg, respectively, after 50 days of storage. The L*, a* and b* value of T0 was the highest among the samples (p<0.05), the a* value of the samples decreased with longer storage period (p<0.05). In conclusion, this study demonstrates that the addition safflower seed tended to improve physiological properties and antioxidative effects.
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KEYWORD
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safflower seed, ground pork, physicochemical properties
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