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KMID : 1134820070360070896
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 7 p.896 ~ p.901
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Changes in the Quality of Ground Pork Loin Adding Olive and Soybean Oil During Cold Storage
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Park Kyung-Sook
Lee Kyung-Soo
Youn Dong-Hwa
Moon Yoon-Hee
Park Hyun-Sook
Jung In-Chul
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Abstract
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This study was carried out to investigate the effect of the addition of olive and soybean oil on the color, water holding capacity, cooking loss, increase rate of thickness, decrease rate of diameter, pH, VBN content and TBARS value of ground pork loin during cold storage for 15 days. Ground pork loin were prepared by three types such as ground pork loin containing 20% pork fat (GP-P), ground pork loin containing 20% olive oil (GP-O) and ground pork loin containing 20% soybean oil (GP-S). The L* (lightness) and b* (yellowness) value of GP-P, GP-O and GP-S were not significantly different during storage, and the L*, a* and b* value of GP-P were higher than those of GP-O and GP-S (p＜0.05). The water holding capacity tended to increase along with storage period, the water holding capacity of GP-P was higher than that of GP-O and GP-S. Also, the cooking loss of GP-P was lower than that of GP-O and GP-S (p＜0.05). The increase rate of thickeness by cooking increased along with storage period, but the decrease rate of diameter was tend to decreased with increase in storage period (p＜0.05). The pH of all ground pork loins decreased until storage at 5 days, but increased at 15 days (p＜0.05). The VBN content of all ground pork loins increased along with storage period, and the VBN content of GP-P was higher than that of GP-O and GP-S (p＜0.05). The TBARS value of all ground pork loins increased along with storage period; also, the VBN content of GP-P was the highest among all ground pork loins and GP-O was the lowest among all ground pork loins (p＜0.05).
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KEYWORD
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ground pork loin, olive oil, soybean oil, pork fat, cold storage
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