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KMID : 1024420120160030219
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Food Engineering Progress
2012 Volume.16 No. 3 p.219 ~ p.225
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Effect of Cochineal Color, Green Tea Extract and Grapefruit Seed Extract Additions on Pork Jerky Quality
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Kim Hee-Sun
Seong Pil-Nam
Kim Myung-Hwan
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Abstract
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Grapefruit seed extract (GS, 0.02-0.08%), cochineal color (CC, 0.05-0.117%) and green tea extract (GT, 0.05-0.117%) additions as natural materials based on simplex lattice composite design were applied to analyze the quality of pork patty using response surface methodology. The highest Hunter's a value (14.5) was appeared in 0.02% of GS, 0.15% of CC and 0.05% of GT additions among 10 experimental points. While, that of control was only 7.9. The lowest increment of TBA value (16.44%) based on initial storage was obtained in 0.05% of GS, 0.05% of CC and 0.10% of GT additions, which was lower than that (80.20%) of control after 7 days of storage at 60oC. Total viable bacteria number ranges of pork jerky in initial storage stage was 3.39-3.69 log CFU/g, which was similar that of control (3.41 log CFU/g). Total viable bacteria number was slightly increased in control after 7 days of storage at 25oC. However, those of treatments using GS, CC and GT additions were decreased mostly during storage.
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KEYWORD
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pork jerky, cochineal color, green tea extract, grapefruit seed extract, quality
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