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http://dx.doi.org/10.5851/kosfa.2008.28.1.32

Quality Changes during Storage of Spreadable Liver Product  

Kim, Young-Boong (Korea Food Research Institute)
Jeon, Ki-Hong (Korea Food Research Institute)
Lee, Nam-Hyuk (Korea Food Research Institute)
Lee, Hyun-Jung (Korea Food Research Institute)
Publication Information
Food Science of Animal Resources / v.28, no.1, 2008 , pp. 32-38 More about this Journal
Abstract
In order to expand the use of hog liver by the food industry, spreadable liver product was manufactured and quality changes were investigated depending on storage temperature at $-2^{\circ}C,\;5^{\circ}C\;and\;20^{\circ}C$ for 30 days. pH, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), color, microbiological and sensory evaluation were carried out. Changes in pH values were not significantly different at different storage temperatures. TBA values were 0.6 mg MA/kg at $-2^{\circ}C$ after 30 days, 0.80 mg MA/kg at $5^{\circ}C$ after 21 days and showed 0.91 mg MA/kg at $20^{\circ}C$ after 14 days. The change in VBN content tended to increase during prolonged storage periods regardless of storage temperature. The product color tended to lighten over time, although there was no difference in a value of color during storage periods. Also, sensory evaluation results showed that the optimal storage temperature for the liver product was $5^{\circ}C$. The numbers of general bacteria increased to a level of 7.38 log CFU/g on storage 7 days in $20^{\circ}C$. This study showed that a viable spreadable liver product could be manufactured using hog liver and remains edible for at least 14 days when stored at temperatures below $5^{\circ}C$.
Keywords
liver sausage; storage; spreadable;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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