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Physico-Chemical Characteristics and Antioxidative Effect of Fermented Meat by Addition of Lactobacillus casei  

Han Seung-Kwan (The Center for EM R&D, Jeonju University)
Hong Young (Department of Physical Education, Jeonju University)
Publication Information
Food Science of Animal Resources / v.26, no.2, 2006 , pp. 218-222 More about this Journal
Abstract
This study was conducted to determine the effect of L. casei KCTC 3109 on physico-chemical characteristics and TBARS values of fermented pork meat. Each pork meat were allotted to two treatments ; Control (0%), $T_1$ (supplemented with L. casei KCTC 3109 10%). The pH tenderness and water holding capacity (WHC) of $T_1$ were higher than those of control (p<0.05), cooking loss of control was higher than $T_1$. Water content, crude Int and ash were not significantly different crude protein was higher in $T_1$ compared with control (p<0.05). $L^*,\;a^*$ and $b^*$ values of control were higher than those of $T_1$ (p<0.05). TBARS values was higher in $T_1$(0.02 MA mg/1,000 g) than control (0.19 MA mg/1,000g) (P<0.05).
Keywords
Lactobacillus casei; fermented pork; physico-chemical characteristics; TBARS;
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