Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Organic Acid Salts and Chitosan on Case-Ready Packed Ground Beef and Pork Patties

  • Park, Seon-Hee (Department of Food Science, Gangneung-Wonju National University) ;
  • Chung, Seung-Hee (GO Foodtech Institute) ;
  • Lee, Sung-Ki (Department of Animal Products and Food Science, Kangwon National University) ;
  • Lee, Keun-Taik (Department of Food Science, Gangneung-Wonju National University)
  • Received : 2010.06.09
  • Accepted : 2010.07.28
  • Published : 2010.08.31
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Abstract

The effects of ascorbic acid (AA) alone or in combination with sodium acetate/calcium lactate (AA+SACL) and chitosan (AA+CH) on the physicochemical properties and microbial growth of beef and pork patties stored at $5^{\circ}C$ were investigated. The patties were case-ready packed in an air-containing polypropylene (PP) tray and sealed with polyethylene terephthlate (PETP)/casted polypropylene (CPP) top film. Treatments with AA, AA+SACL and AA+CH were effective in inhibiting total aerobic bacteria from day 4 compared to the control. In general, thiobarbituric acid, volatile basic nitrogen, and hue values in treated samples were lower than the control over the storage, whereas Hunter ${\alpha}^*$ (redness) values and sensory scores for surface color and off-odor were higher. Regarding quality and shelf-life extension, ground beef and pork patties treated with AA+SACL produced the most desirable results among all treatments during storage.

Keywords

References

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