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http://dx.doi.org/10.5187/JAST.2004.46.5.859

Physico-chemical Changes of Pork Prepared by Korean Traditional Sauces During Chilled Aging  

Jin, S.K. (Department of Animal Resources Technology, Jinju National University)
Kim, I.S. (Department of Animal Resources Technology, Jinju National University)
Hur, S.J. (Department of Animal Resources Technology, Jinju National University)
Lyou, H.J. (Department of Animal Resources Technology, Jinju National University)
Hah, K.H. (Regional Animal Industry Research Center, Jinju National University)
Joo, S.T. (Division of Animal Science and Technology, Gyeongsang National University)
Lee, J.I. (Gyeongnam Province Advanced Swine Research Institute)
Publication Information
Journal of Animal Science and Technology / v.46, no.5, 2004 , pp. 859-870 More about this Journal
Abstract
This study was conducted to investigate physico-chemical changes of pork prepared by Korean traditional 3 types seasoning such as soybean sauce(Tl); garlic sauce(T2); red pepper sauce(T3). The seasoned samples were aged at 0 ${\pm}$ $1^{\circ}C$ for 30 days. The results obtained were as follows; Salinity(%) and saccharinity(%) of sauce were significantly decreased(P<0.05) among the all treatments during aging periods, whereas fermented meats were significantly increased(P<0.05). pH of sauce and fermented meat were tended to increased as aging period. Water-Holding Capacity(WHC) and shear force of fermented meat increased(P<0.05) among the all treatments at 20 days of storage, and decreased after that period. In color, $L^* and b^* value of T3 were lower, while a^*$ value was higher than other treatments during aging period. Volatile Basic Nitrogen(YBN) value of all treatments were increased(P<0.05) after 20 days of storage. YBN value of T3 was significantly higher(P<0.05) compared with other treatments. Thiobarbituric Acid Reactive Substances(TBARS) was rapidly increased until 10 days of storage and somewhat decreased up to 20 days after 10 days in all treatments, it was re-increased after 20th days. T3 showed the highest TBARS among the all treatment groups. Total bacterial and Lactobacilli spp. were significantly increased(P<0.05) in all treatments at 10 days of storage and decreased after that period, however it tended to increased at 30 days of storage. In sensory evaluation, overall acceptability in all treatments were increased after 20 days of storage compared to initial storage and it score was similar thereafter.
Keywords
Korean traditional sauces; Pork; VBN; TBARS; Total plate counts;
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