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Changes in Quality of Pork Meat Seasoned with Red Wine during Storage  

Lee, Kyung-Soo (Div. of Food, Beverage and Culinary Arts, Yeungnam College of Science and Technology)
Park, Kyung-Suk (Div. of Hotel Culinary Arts, Daegu Technical University)
Park, Hyun-Suk (Div. of Hotel Culinary Arts, Daegu Technical University)
Choi, Young-Jun (Div. of Hotel Culinary Arts, Daegu Technical University)
Park, Sung-Sook (Sewha Cooking Academy)
Jung, In-Chul (Div. of Hotel Culinary Arts, Daegu Technical University)
Moon, Yoon-Hee (Dept. of Food Science and Biotechnology, Kyungsung University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.21, no.1, 2011 , pp. 74-81 More about this Journal
Abstract
This study was carried out to investigate the effect of red wine on the color, hardness, springiness, chewiness, pH, volatile basic nitrogen (VBN) content, thiobarbituric acid reactive substances (TBARS) value, and total bacterial number of pork meat stored at $4^{\circ}C$ for 10 days. Pork meat was treated with 25% water (control), 20% water and 5% red wine (RW5), 15% water and 10% red wine (RW10), or 10% water and 15% red wine (RW15). The lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values tended to decrease with longer storage period (p<0.05). The $L^*$ values of RW10 and RW15 were higher than those of control and RW5 on the first day of storage, whereas the control and RW5 had higher $L^*$ values compared to RW10 and RW15 after 10 days (p<0.05). Hardness of RW5 was the lowest after 10 days of storage (p<0.05). The pH levels were not significantly different among the samples. The VBN contents increased with longer storage period (p<0.05), and those of RW10 and RW15 were lower than those of the control and RW5 after 10 days of storage (p<0.05). The TBARS values increased with longer storage period (p<0.05), and those of the control, RW5, RW10, and RW15 were 0.61, 0.45, 0.35 and 0.33 mg MA/kg, respectively, after 10 days of the storage. The total bacterial numbers increased with longer storage period, and those of RW5, RW10 and RW15 were lower compared to the control (p<0.05). Taste, tenderness, juiciness, and palatability were not significantly different among the samples, but the flavor of RW5 had the highest value after 10 days of storage (p<0.05). These results suggest that red wine can inhibit protein degradation, lipid oxidation, and bacterial growth when used as an additive of seasoned pork meat.
Keywords
Seasoning pork meat; red wine; VBN; TBARS; total bacterial numbers;
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Times Cited By KSCI : 11  (Citation Analysis)
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