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KMID : 1024620150350040421
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Food Science of Animal Resources
2015 Volume.35 No. 4 p.421 ~ p.430
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Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork
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Hwang Ko-Eun
Choi Yun-Sang
Kim Hyun-Wook
Choi Min-Sung
Song Dong-Heon
Kim Yong-Jae
Ham Youn-Kyung
Kim Cheon-Jei
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Abstract
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This study was performed to investigate the possibility of the addition of mugwort herb extract (MH) and vitamin C (VC) alone (0.05%) and in combination (0.05% each) on shelf-life of seasoned pork. The combination of VC+MH demonstrated a significant reduction in thiobarbituric acid reactive substances, and volatile basic nitrogen in seasoned pork. Also, the pH values, total lactic acid concentration, lactic acid bacteria count, and the sensory properties (discoloration, flavor, and overall acceptability) of seasoned pork were not significantly affected by adding MH and/or VC. All seasoned pork were rejected by sensory panel when LAB count reached levels of 5-6 Log CFU/g, TLA concentration has been above a level of 3.6-3.9 mg lactic acid/g, and pH values ranged from 5.31-5.51 (15 d). Therefore, the findings showed that spoilage of seasoned pork does not appear to be the result of lipid oxidation, but is caused by lactic acid producing bacteria which result in sour odor.
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KEYWORD
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mugwort, vitamin C, shelf-life, seasoned meat, lactic acid bacteria
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