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KMID : 1024620060260020218
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Food Science of Animal Resources
2006 Volume.26 No. 2 p.218 ~ p.222
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Physico-Chemical Characteristics and Antioxidative Effect of Fermented Meat by Addition of Lactobacillus casei
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Han Seung-Kwan
Hong Yong
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Abstract
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This study was conducted to determine the effect of L. casei KCTC 3109 on physico-chemical characteristics and TBARS values of fermented pork meat. Each pork meat were allotted to two treatments ; Control (0%), (supplemented with L. casei KCTC 3109 10%). The pH tenderness and water holding capacity (WHC) of were higher than those of control (p<0.05), cooking loss of control was higher than . Water content, crude Int and ash were not significantly different crude protein was higher in compared with control (p<0.05). and values of control were higher than those of (p<0.05). TBARS values was higher in (0.02 MA mg/1,000 g) than control (0.19 MA mg/1,000g) (P<0.05).
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KEYWORD
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Lactobacillus casei, fermented pork, physico-chemical characteristics, TBARS
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