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KMID : 1024620080280010032
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Food Science of Animal Resources
2008 Volume.28 No. 1 p.32 ~ p.38
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Quality Changes during Storage of Spreadable Liver Product
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Kim Young-Boong
Jeon Ki-Hong
Lee Nam-Hyouck
Lee Hyun-Jung
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Abstract
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In order to expand the use of hog liver by the food industry, spreadable liver product was manufactured and quality changes were investigated depending on storage temperature at for 30 days. pH, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), color, microbiological and sensory evaluation were carried out. Changes in pH values were not significantly different at different storage temperatures. TBA values were 0.6 mg MA/kg at after 30 days, 0.80 mg MA/kg at after 21 days and showed 0.91 mg MA/kg at after 14 days. The change in VBN content tended to increase during prolonged storage periods regardless of storage temperature. The product color tended to lighten over time, although there was no difference in a value of color during storage periods. Also, sensory evaluation results showed that the optimal storage temperature for the liver product was . The numbers of general bacteria increased to a level of 7.38 log CFU/g on storage 7 days in . This study showed that a viable spreadable liver product could be manufactured using hog liver and remains edible for at least 14 days when stored at temperatures below .
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KEYWORD
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liver sausage, storage, spreadable
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