|
KMID : 1024620080280030269
|
|
Food Science of Animal Resources
2008 Volume.28 No. 3 p.269 ~ p.275
|
|
|
Effects of Ethanol Extract of Bacillus polyfermenticus SCD on the Physicochemical Properties of Cooked Ground Pork during Storage
|
|
Kim Hack-Youn
Jeong Jong-Youn
Choi Ji-Hun
Choi Yun-Sang
Han Doo-Jeong
Lee Mi-Ai
Lee Jang-Hyun
Paik Hyun-Dong
Kim Cheon-Jei
|
|
|
Abstract
|
|
|
|
The objective of this study was to determine the effects of 0.6% vitamin C (VC), 5% ethanol extract of B. polyfermenticus SCD (EB), and a mixture of 0.3% vitamin C and 2.5% B. polyfermenticus SCD ethanol extract (CB) on the physicochemical properties of cooked ground pork during storage. The changes in pH of VC, EB, and CB were smaller than was observed with the control (CON, no added antioxidant). VC, EB, and CB exhibited significantly lower TBARS values than CON during storage (p<0.05). Longer storage periods resulted in higher TBARS values (p<0.05). VBN values for VC, EB, and CB were significantly lower than CON (p<0.05). The L values of CON and VC were higher than EB and CB (p<0.05). The a value of VC was significantly lower than CON, EB, and CB during storage (p<0.05). The b values of all samples significantly increased during storage (p<0.05). The addition of vitamin C and B. polyfermenticus SCD to cooked ground pork did not significantly affect sensory evaluations during the storage period (p>0.05). Further studies are needed to develop other meat products containing B. polyfermenticus SCD with acceptable physicochemical properties.
|
|
|
KEYWORD
|
|
|
Bacillus polyfermenticus SCD, physicochemical properties, cooked ground pork, antioxidant
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|