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KMID : 1024619980180020107
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Food Science of Animal Resources
1998 Volume.18 No. 2 p.107 ~ p.114
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Shelf-life and Quality Characteristics of Potassium Sorbate-free Meat Products
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Lee Keun-Taik
Hwangbo S.
Chung Ku-Young
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Abstract
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This study aimed for the examination of quality characteristics and safety of potassium sorbate-free meat products. Therefore, experiments were carried out on the frankfurter sausage and pressed ham, which were stored at 4 and 30 for up to 40 days. The potassium sorbate concentrations of the frankfurter sausage and pressed ham obtained from local market ranged from 1.087 to 1.449g / kg, which were below the permitted value as prescribed in the Korean Hygienic Regulation. At the 0 day the total aerobic bacterial counts of frankfurter sausage and pressed ham were in the level of around 103.0 and 103.4 CFU / g, respectively. However, they were prominently increased after 20 days at 4 and 10 days at 30 to higher than 105 CFU / g. After 30 days the counts were increased to 106.5 and 107.2 CFU / g, respectively. The growth curve of lactic acid bacteria was shown to be similar with that of total bacteria. the counts of lactic acid bacteria of the products stored at 4 were 101∼102 CFU / g lower than those stored at 30. Coliform bacteria was not detected in both of the products stored at 4 even after 40 days storage, but after 10 days at the 30. No significant differences in the microbial counts examined in this study were observed between frankfurter sausage and pressed ham. The biochemical tests on the isolated colonies from Clostridein agar showed no presence of Clostridium botulinum and Clostridium perfringens in the meat products examined. The pH of frankfurter sausage and pressed ham at the beginning was about 6.6, which level was maintained relatively constant during the storage at 4, but it was increased after decrease to about 5.5 during the storage at 30. TBA value was increased slightly till 30 days, but after that time increased sharply. VBN value was increased slowly during the whole storage, but it was more than 30 mg% for the samples stored at 30.
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KEYWORD
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total plate counts, frankfurter sausage, pressed ham, volatile basic nitrogen, thiobarbituric acid
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