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KMID : 1024620060260010028
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Food Science of Animal Resources
2006 Volume.26 No. 1 p.28 ~ p.36
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Physicochemical, Microbiological and Sensory Properties of Vacuum Packaged Yakibuda Products for Export during Cold Storage
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Kim Il-Suk
Jin Sang-Keun
Hah Kyung-Hee
Lyou Hyun-Ji
Park Ki-Hoon
Chung Ku-Young
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Abstract
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This study was carried out to investigate the changes in physicochemical, microbiological and sensory properties on vacuum packaged Yakibuda products for Export during storage at for 40 days. Yakibuda, Japanese favorite meat product, were produced with three different pork cuts or tenderloin (T1), loin (T2) and ham (T3). The pH of all produce was tend to increased with increase in storage period. After 40 days of storage, pH of T2 was significantly (p<0.05) higher compared to other treatments. TBARS and VBN values of all treatments were increased with increased storage period. The water holding capacity ranged in T1, in T2 and in T3. The shear force of T3 was higher than that of other treatments during whole storage time. The number of microorganism (Total plate counts, Escherichia coli, Lactobacilli spp.) were below 3.0 during the whole storage period. In sensory evaluation, the score of overall acceptability were above 5.5 point in all products. The storage properties of vacuum packaged Yakibuda could be maintained for 40 days at storage temperature.
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KEYWORD
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physicochemical, microbiological, sensory properties, Yakibuda products
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