|
KMID : 1024620070270030377
|
|
Food Science of Animal Resources
2007 Volume.27 No. 3 p.377 ~ p.381
|
|
|
The Microbiological, Physicochemical, and Sensory Characteristics of Korean Pork Jerky Prepared with Kochujang
|
|
Kim Hyun-Wook
Lee Kyoung-Ah
Han Doo-Jeong
Kim Cheon-Jei
Paik Hyun-Dong
|
|
|
Abstract
|
|
|
|
The aim of this study was to evaluate the microbial safety and quality changes of Korean sliced pork jerky, and to investigate these properties over 90 days and 28 days of storage at room temperature and elevated temperature . Based on the microbial counts of pork jerky, mesophilic bacteria were detected at 2.50 log CFU/g at day 0. The mesophilic bacterial count did not change significantly for all samples, and coliform bacteria and Bacillus cereus were not detected in any samples during storage at either . The following physicochemical qualities were also investigated: TBA value, Aw, and pH. In the case of storage, the Aw of Korean sliced pork jerky was 0.72 at day 0, and was reduced to 0.58 after 90 days of storage. The TBA value increased as the storage time increased, and was 0.52 after 90 days of storage. The pH of all samples did not change significantly. In the case of storage, the TBA, Aw, and pH values were not significantly different from those obtained during storage. In addition, the sensory properties of all samples were not significantly different between storage at the two temperatures. In conclusion, these results suggest Korean sliced pork jerky could be used to study the development of commercial pork jerky.
|
|
|
KEYWORD
|
|
|
Korean pork jerky, microbial safety, physicochemical quality, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|