|
KMID : 1025520050470040679
|
|
Journal of Animal Science and Technology
2005 Volume.47 No. 4 p.679 ~ p.690
|
|
|
Quality Characteristics of Aerobic Packed Pork during Storage after Fermentation with Soy Sauce, Red Pepper and Soybean Paste Seasonings
|
|
Jin Sang-Keun
Kim Il-Suk
Hah Kyung-Hee
Lyou Hyun-Ji
Park Ki-Hoon
Lee Jae-Ryong
|
|
|
Abstract
|
|
|
|
This study was carried out to evaluate the quality characteristics of aerobic packed pork during storage after fermentation with soy sauce, red pepper and soybean paste seasonings. The ham of pork were cut to cube(7x10x2cm) and Korea traditional seasonings such as soy sauce(T1), red pepper paste(T2), soybean paste(T3) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned sample were fermented by fill into plastic box at 1±1℃ for 10 days. And then, the fermented meat from each pack was aerobic packed and stored at 1±1℃ for up to 28 days. The pH of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but were significantly(P<0.05) higher at 14 and 28 days of storage. The water-holding capacity of T1were significantly(P<0.05) higher compared to T2 and T3 at 1 and 28 days of storage. The shear force of T3 were significantly(P<0.05) lower compared to T1 during storage. The surface meat L* values of T3 were significantly(P<0.05) higher than those of T1 and T2, but a* and b* values of T2 were significantly(P<0.05) higher. The volatile basic nitrogen(VBN) of T3 were significantly(P<0.05) lower compared to T2 at 1 and 14 days of storage, but T1 were significantly(P<0.05) lower at 28 days of storage. The thiobarbituric acid reactive substances(TBARS) of T3 were significantly(P<0.05) lower compared to T1 and T2. The total plate counts of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but T2 were significantly(P<0.05) lower at 14 and 28 days of storage. The Escherichia coli of T1 and T3 were significantly(P<0.05) lower compared to T2 at 1 day of storage. The Lactobacilli spp. of T2 were significantly(P<0.05) lower compared to T1 and T3.
|
|
|
KEYWORD
|
|
|
Aerobic package, Korea traditional seasonings, Fermented pork
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|