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KMID : 1134820070360020222
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 2 p.222 ~ p.227
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Feeding Effects of Houttuynia cordata Thunb Powder on the Quality Property of Pork Loin at Chilled Storage
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Kang Min-Jung
Lee Jun-Yeal
Shin Jung-Hye
Choi Sun-Young
Lee Soo-Jung
Yang Seung-Mi
Sung Nak-Ju
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Abstract
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This study was carried out to investigate the influence of feeding eosungcho (Houttuynia cordata Thunb) powder on the meat quality of porks at chilled storage. Experimental groups were divided into control group (0%, C), 5% (T1) and 10% (T2) eosungcho powder feeding group, and then administered for 12 weeks. The results of sensory evaluation for softening value and scorched smell showed the highest preference in T1 group. Overall acceptability was also the highest in T1 group than the others. Physicochemical components were analyzed for pork loins that were stored at 4℃ for 23 days after vacuum packing. The moisture contents of pork loins were higher in T1 group than the others. Crude lipid contents were lower in T1 and T2 groups than the control group. The pH values were not significantly different in experimental groups during storage days. The Hunt L and a values increased significantly according to storage days. The Hunt b value was increased for the initial storage days but it did not change after 9 storage days. The Warmer?Bratzler share force of all experimental groups were greatly decreased between 2 and 9 storage days and then little exchanged afterwards.
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KEYWORD
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eosungcho, pork, meat quality, share force
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