[KSCI] Korea Science Citation Index Service

http://dx.doi.org/10.3839/jabc.2011.055

Effect of Soy Protein Isolate Coating on Meat Quality of Pork Fresh Cut during Refrigerated Storage

Shon, Jin-Han (Korea Promotion Institute for Traditional Medicine Industry)
Kim, Jin-Ho (College of Ecological & Environmental Science, Kyungpook National University)
Eo, Ji-Hyun (Department of Food Science and Technology, Chonnam National University)
Choi, Yong-Hwa (College of Ecological & Environmental Science, Kyungpook National University)

Publication Information

Journal of Applied Biological Chemistry / v.55, no.1, 2012 , pp. 27-34 More about this Journal

Abstract

Soy protein isolate (SPI)-based edible coating, with and without carboxymethyl cellulose (CMC), were used to reduce oxidative degradation of cut pork stored at $4^{\circ}C$ for 5 days. The SPI coating reduced (p<0.05) thiobarbituric acid-reactive substances (TBARS) and peroxide value (PV), compared with controls. The inhibition of TBARS and PV for SPI-coated porks with and without CMC, compared with the control was 19.1 and 23.9, and 25.7 and 37.7%, respectively. The SPI coating prevented loss of $L^*$ and $a^*$ values of porks compared to the control. The ability of the SPI coating to provide a moisture barrier for the porks was reduced (p<0.05). The SPI-coated porks with and without CMC reduced moisture loss by 37.3 and 44.6%, respectively, over the control. However, SPI coating of porks did not inhibit the growth of either total plate counts or L. monocytogenes. The result revealed that SPI can effectively be used as a natural antioxidative coating to extend quality and shelf life of pork.

Keywords

microbial growth; moisture loss; oxidative degradation; shelf life; soy protein coating;

Citations & Related Records

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