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KMID : 1025520130550050475
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Journal of Animal Science and Technology
2013 Volume.55 No. 5 p.475 ~ p.481
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Effect of Red Ginseng Extracted with Water and Ethanol on the Qualities of Cooked Pork Patties During Storage
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Kim Il-Suk
Yang Mi-Ra
Jin Sang-Keun
Park Jae-Hong
Chu Gyo-Moon
Kim Jae-Yeong
Kang Suk-Nam
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Abstract
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The objective of this study was to investigate the effect of red ginseng extracted with water extract(WE) and 50% ethanol extract(EE) from white ginseng on cooked meat patties during storage. Different concentrations of extracts were examined (0.25%, 0.5%, and 1.%, respectively, dry base w/w). A significantly higher water holding capacity(WHC) was observed in samples supplemented with ≥0.5% WE(p<0.01); however, EE had no significant effect on the WHC of meat patties. Samples supplemented with ≥0.5% WE or EE showed a significantly higher redness(a*-value) compared to the control(p<0.01). The total plate counts(TPC) and 2-thiobarbituric acid-reactive substances (TBARS) of all treated samples were lower than those of the control. However, there were no significant differences in volatile basic nitrogen(VBN) values and sensory evaluation scores between the samples. These results suggest that red ginseng extract improves color and inhibits lipid oxidation and bacterial population at doses >0.25%, prolonging the shelf-life of meat products and acting as a natural colorant.
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KEYWORD
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Red ginseng, Cooked pork patty, Water holding capacity, TBARS, VBN, Total plate counts
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