Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Ethanol Extract of Bacillus polyfermenticus SCD on the Physicochemical Properties of Cooked Ground Pork during Storage

Bacillus polyfermenticus SCD 에탄을 추출물이 가열분쇄돈육의 저장 중 이화학적 특성에 미치는 영향

  • Kim, Hack-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Jeong, Jong-Youn (Department of Animal Science, University of Wisconsin-Madison, Muscle Biology and Meat Science Building Madison) ;
  • Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Mi-Ai (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Jang-Hyun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 김학연 (건국대학교 축산식품생물공학) ;
  • 정종연 ;
  • 최지훈 (건국대학교 축산식품생물공학) ;
  • 최윤상 (건국대학교 축산식품생물공학) ;
  • 한두정 (건국대학교 축산식품생물공학) ;
  • 이미애 (건국대학교 축산식품생물공학) ;
  • 이장현 (건국대학교 축산식품생물공학) ;
  • 백현동 (건국대학교 축산식품생물공학) ;
  • 김천제 (건국대학교 축산식품생물공학)
  • Published : 2008.08.30
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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.

Keywords

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