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http://dx.doi.org/10.5187/JAST.2004.46.6.1023

Studies on the Improvement of Shelf-life and Quality of Vacuum-Pckaged Seasoned Pork Meat by Added Chitosan During Storage  

Youn, S.K. (Faculty of Food Science & Biotechnology, Pukyong National University)
Choi, J.S. (Food Science Subdivision, Kyungnam College & Technology)
Park, S.M. (Faculty of Food Science & Biotechnology, Pukyong National University)
Ahn, D.H. (Institute of Sea Food Science, Pukyong National University)
Publication Information
Journal of Animal Science and Technology / v.46, no.6, 2004 , pp. 1023-1030 More about this Journal
Abstract
This study was carried out to investigate the effect of chitosan on shelf-life and quality of vaccum-packaged seasoned pork. Chitosan was used 120 kDa and various concentration such as 0.05 - 1.0%. The total bacterial counts, pH, oxidation of lipid, surface color and water holding capacity of the sample were determined during storage periods. The total bacterial counts of seasoned pork without chitosan were increased the latter period of storage, but that of seasoned pork with chitosan was decreased such as inhibition of bacterial growth effectively. Effect on shelf-life of seasoned porks when added 0.100/0, 0.50% and 1.00% of chitosan, respectively were maintained pretty well during 10 days of storage. Content of TBARS in seasoned pork without chitosan was increased than that of seasoned pork with chitosan during period of storage. And also effect of self-life and inhibition of lipid oxidation were increased with following concentration of chitosan. The variation of pH was low and stable in seasoned pork with chitosan during periods of storage. The change of color such as lightness(L^*), redness(a^*), yellowness(b^*) in seasoned pork with chitosan was detected higher than that seasoned pork without chitosan. Water holding capacity of seasoned pork with low in the early period of storage. These colors and water holding capacity were very stable untill 10 days of storage.
Keywords
Chitosan; Seasoned pork; Vaccum-packaging; Shelf-life; Antioxidation;
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