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KMID : 1134820160450071010
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 7 p.1010 ~ p.1016
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Quality Characteristics of Seasoned Pork with Fermented Oenothera biennis Juice
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Ahan Yu-Bok
Park La-Young
Lee Shin-Ho
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Abstract
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The quality characteristics of seasoned pork with sauces containing different concentrations of fermented Oenothera biennis juice such as 5% (5-SP), 10% (10-SP) and 15% (15-SP) during storage for 15 days at 10°C were investigated. The pH level decreased after storage for 6 days and pH 4.83∼4.90 after storage for 15 days in all tested seasoned pork. The titratable acidity increased significantly after 6 days but did not show significant differences between seasoned pork. The total bacteria of seasoned pork were 107 CFU/g (control) and 106 CFU/g (5-SP and 10-SP) after storage for 9 days. The total bacteria showed a lower 1∼2 log cycle in seasoned pork with fermented Oenothera biennis juice compared to control. The volatile basic nitrogen contents of seasoned pork were 18.02 mg% (control), 15.41 mg% (5-SP), 14.47 mg% (10-SP), and 17.51 mg% (15-SP) after storage for 15 days at 10°C, respectively. The a value (red) of pork seasoned with fermented Oenothera biennis juice was higher than that of control and decreased during storage. Cooking loss and water holding capacity of 5-SP and 10-SP were better than those of control and 15-SP during storage. The 5-SP showed the best sensory score in taste (4.00), color (4.00), flavor (3.91), and overall acceptability (4.09) among various seasoned pork groups.
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KEYWORD
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seasoned pork, Oenothera biennis, quality characteristics, seasoning sauce
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