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http://dx.doi.org/10.5187/JAST.2008.50.2.237

Changes of Quality Properties of Pork Loaves with Chemical-free Sweet Persimmon Powder during Chilled Storage at 5℃  

Ha, Chang-Ju (Gyeongnam Livestock Veterinary Research Institute)
Jin, Sang-Keun (Department of Animal Resource Technology, Jinju National University)
Nam, Young-Wook (Department of Animal Resource Technology, Jinju National University)
Yang, Mi-Ra (Department of Animal Resource Technology, Jinju National University)
Ko, Byung-Soon (Department of Animal Resource Technology, Jinju National University)
Kim, Il-Suk (Department of Animal Resource Technology, Jinju National University)
Publication Information
Journal of Animal Science and Technology / v.50, no.2, 2008 , pp. 237-246 More about this Journal
Abstract
Four different pork loaves were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP(hot air dried sweet persimmon powder)/FP(freezer dried sweet persimmon powder), respectively. HP and FP(3% and 6%) were added into ground pork loin separately. A control without persimmon powder were used for comparison. Patties were cooked to 74℃ in electric oven, after cooling, the aerobic packaged meat loaves were stored at 5℃. The moisture and crude ash were higher in the FP-6%, and the crude protein and crude fat were no different among the samples. The pH in control sample was significantly higher(p<0.05) than those of treatment group, however no significant difference was found among the 4 treatments. The TBARS(thiobarbituric reactive substance) values of all samples showed a tendency of increasing value along the storage days. The TBARS and a* value increased(p<0.05) as the addition ratio of HP/FP increased, respectively. With regard to microorganisms, the number of total aerobic bacteria were lower than 3.11 log10 CFU/g. In sensory evaluation, meat loaves containing persimmon powder resulted in a high overall acceptability, although they were not significantly different in overall acceptability.
Keywords
Pork Loaves; Sweet Persimmon Powder; TBARS; Microorganisms; Sensory Evaluation
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