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KMID : 1024620060260040478
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Food Science of Animal Resources
2006 Volume.26 No. 4 p.478 ~ p.485
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Effects of Ethanol Extracts of Bacillus polyfermenticus SCD on Tteokgalbi Quality during Storage
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Kim Hack-Youn
Jeong Jong-Youn
Choi Ji-Hun
Lee Mi-Ai
Lee Jang-Hyun
Chang Kyung-Hoon
Choi Sin-Yang
Paik Hyun-Dong
Kim Cheon-Jei
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Abstract
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The treatments of Tteokgalbi studied were: control (no antioxidants); (T1) ethanol extracts of Bacillus polyfermenticus SCD (5%); (T2) ascorbic acid (0.06%); (T3) ascorbic acid (0.03%) + ethanol extracts of B. polyfermenticus SCD (2.5%). The pH of T1, T2, and T3 samples was significantly (p<0.05) lower than that of the control for up to 3 days of storage. Thereafter T1, T2 and T3 had a significantly higher (p<0.05) pH value than the control during storage. TBA values were significantly lower (p<0.05) in all treated samples relative to the control. The TBA value of the control rapidly increased after 6 days of storage, whereas the TBA values of the test samples did not sharply increase. T3 samples treated with vitamin C and Bacillus polyfermenticus SCD had a higher TBA value than T1 and T2 samples. The VBN values of T1, T2 and T3 sampleswere lower than that of the control (p>0.05). VBN values of the ground pork meat samples significantly increased (p<0.05) with storage time. The total microbial counts of each sample significantly increased with storage time (p<0.05). The values of T1 and T3 samples containing added vitamin C were significantly higher (p<0.05) than that of the control and T2 samples during storage. The value of T2 samples was significantly higher (p<0.05) than that of other ground pork meat products during storage.
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KEYWORD
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Bacillus polyfermenticus, storage, TBA, Tteokgalbi, quality
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