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KMID : 1134820110400010102
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 1 p.102 ~ p.109
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Quality Characteristics and Storage Improvement of Seasoned Pork Added with Phlomis umbrosa Turcz. Extracts
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Kim Hyun-Jeong
Kim Mi-Jin
Oh Song-I
Jung Young-Tae
Park Soo-Kyoung
Lee In-Seon
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Abstract
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Antioxidant and antibacterial activities of Phlomis umbrosa Turcz. (PU) ethanol extracts were investigated in vitro. Total polyphenols, flavonoids and FRAP values of PU extracts were 57.32±2.30 ㎍/㎎, 21.44±2.52 ㎍/㎎ and 0.26 mmol Fe²?/g, respectively. The PU extracts also showed strong DPPH scavenging activity and antibacterial effects against Staphylococcus aureus. In addition, the DPPH scavenging effect of the seasoning sauces was increased by the addition of PU extracts. This study was also conducted to evaluate the quality characteristics of seasoned pork treated with PU extracts during storage at 4℃ for 21 days. Seasoned pork was produced containing 0, 0.5, and 1% PU extracts and 0.1% BHA. The total bacteria and TBARS values of seasoned pork added with PU were decreased compared to the control, whereas coliform bacteria were not detected after longer storage periods. With regards to sensory evaluation, seasoned pork treated with 0.5% PU had higher juiciness, flavor and overall acceptability compared to seasoned fork. These results suggest the possibility of manufacturing seasoned pork with PU extracts for the improvement of shelf-life and quality.
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KEYWORD
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Phlomis umbrosa, antioxidant activity, seasoned pork, quality characteristics
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