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KMID : 1134820070360010081
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 1 p.81 ~ p.86
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Quality Characteristics of Pork Jerky Added with Capsicum annuum L. and Prunus mume Sieb. et Zucc. Extract
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Oh Jong-Suk
Park Jae-Nam
Kim Jae-Hun
Lee Ju-Woon
Byun Myung-Woo
Chun Soon-Sil
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Abstract
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This study was conducted to evaluate the quality characteristics of pork jerky added with the extracts of paprika (Capsicum annuum L.) and Japanese apricot (Prunus mume Sieb. et Zucc.). Color stability, lipid oxidation, texture, and consumer acceptability of the pork jerky were also compared before and after storage of 70 days. The pork jerky added with 0.5% paprika extract and 3.5% Japanese apricot extract had the highest score for overall acceptability. The redness (a?value) of the pork jerky added with the natural extracts had a similar level as the one with nitrite. The extracts of paprika and Japanese apricot were also effective in inhibiting the lipid oxidation of the pork jerky during storage. In texture measurement, the total shear force of the natural extracts?treated sample was lower than that of control (the natural extracts?untreated samples). All sensory properties of the pork jerky were significantly (p＜0.05) improved by the addition of the natural extracts. The results of this study indicated that the extracts of paprika and Japanese apricot could be used as natural agents for retarding color and lipid oxidations.
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KEYWORD
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jerky, pork, nitrite, paprika, Japanese apricot
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