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Effects of Ethanol Extracts of Bacillus polyfermenticus SCD on Tteokgalbi Quality during Storage  

Kim, Hack-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Jeong, Jong-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Choi, Ji-Hun (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)
Chang, Kyung-Hoon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Choi, Shin-Yang (Korea Food Research Institute)
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)
Publication Information
Food Science of Animal Resources / v.26, no.4, 2006 , pp. 478-485 More about this Journal
Abstract
The treatments of Tteokgalbi studied were: control (no antioxidants); (T1) ethanol extracts of Bacillus polyfermenticus SCD (5%); (T2) ascorbic acid (0.06%); (T3) ascorbic acid (0.03%) + ethanol extracts of B. polyfermenticus SCD (2.5%). The pH of T1, T2, and T3 samples was significantly (p<0.05) lower than that of the control for up to 3 days of storage. Thereafter T1, T2 and T3 had a significantly higher (p<0.05) pH value than the control during storage. TBA values were significantly lower (p<0.05) in all treated samples relative to the control. The TBA value of the control rapidly increased after 6 days of storage, whereas the TBA values of the test samples did not sharply increase. T3 samples treated with vitamin C and Bacillus polyfermenticus SCD had a higher TBA value than T1 and T2 samples. The VBN values of T1, T2 and T3 sampleswere lower than that of the control (p>0.05). VBN values of the ground pork meat samples significantly increased (p<0.05) with storage time. The total microbial counts of each sample significantly increased with storage time (p<0.05). The $a^*$ values of T1 and T3 samples containing added vitamin C were significantly higher (p<0.05) than that of the control and T2 samples during storage. The $b^*$ value of T2 samples was significantly higher (p<0.05) than that of other ground pork meat products during storage.
Keywords
Bacillus polyfermenticus; storage; TBA; Tteokgalbi; quality;
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