Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Changes of Qualities in Aerobic Packed Ripening Pork Using a Korea Traditional Seasoning During Storage

전통양념으로 숙성하여 함기포장한 돼지고기의 저장 중 품질변화

  • Jin, S.K. (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, I.S. (Department of Animal Resources Technology, Jinju National University) ;
  • Hah, K.H. (Regional Animal Industry Research Center, Jinju National University) ;
  • Hur, S.J. (Department of Animal Resources Technology, Jinju National University) ;
  • Lyou, H.J. (Department of Animal Resources Technology, Jinju National University) ;
  • Park, K.H. (Department of Animal Resources Technology, Jinju National University) ;
  • Bae, D.S. (Jinju Office of Education)
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 하경희 (진주산업대학교 동물생명산업지역협력연구센터) ;
  • 허선진 (진주산업대학교 동물소재공학과) ;
  • 류현지 (진주산업대학교 동물소재공학과) ;
  • 박기훈 (진주산업대학교 동물소재공학과) ;
  • 배대순 (진주교육청)
  • Published : 2005.02.28
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Abstract

This study was carried out to evaluate changes in the characteristics of the fermented pork using a Korean traditional seasonings. Biceps femoris were cut to cube(7 ${\times}$ 12 ${\times}$ 2 em) and three Korean traditional seasonings such as soybean paste(Tl), garlic paste(T2), red pepper paste(T3), were seasoned by the proportions of meat to each seasonings(l: 1), respectively. The seasoned samples were fermented at 0 $\pm$ 1 $^{\circ}C$ for 10 days. Sensory evaluation did not significantly differ between all treatments. The highest pH among treatments were shown in T2, wheres T3 showed the lowest value. The highest saccarinity was shown in T2, followed by T3. Salinity was shown to be higher in all treatments. Shear force value was the highest in T2 and T3. VBN and TBARS increased during storage. The total bacterial counts was highest of storage 21 days. E. coli. was higher in the order of T2 > T3 > TI. Lactobacilli spp. was higher in the order of T2 > T1 > T3.

Keywords

References

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