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http://dx.doi.org/10.9724/kfcs.2012.28.4.399

Physicochemical Properties of Ground Pork with Safflower (Carthamus tinctorius L.) Seed during Refrigerated Storage  

Park, Kyung-Sook (Division of Hotel Culinary Arts, Daegu Technical College)
Kim, Min-Ju (Hanjin Company)
Park, Hyun-Suk (Division of Hotel Culinary Arts, Daegu Technical College)
Choi, Young-Joon (Division of Hotel Culinary Arts, Daegu Technical College)
Jung, In-Chul (Division of Hotel Culinary Arts, Daegu Technical College)
Publication Information
Korean journal of food and cookery science / v.28, no.4, 2012 , pp. 399-405 More about this Journal
Abstract
This study was carried out to investigate the effect of safflower seed powder on the physicochemical characteristics of ground pork during refrigerated storage. Three types of ground pork were evaluated: 20% pork fat added (PF, control), 10% pork fat and 10% added safflower seed powder (PFS), and 20% added safflower seed powder (SS). The pH increased during storage, but decreased after 10 days of the storage (p<0.05). The pH was lower in PFS and SS than that in PF after 10 days of storage (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values increased with longer storage period (p<0.05), and those of PF, PFS and SS were 1.186, 0.686 and 0.577 mg MA/kg, respectively, after 10 days of storage. The $L^*$ values for external color of PF and PFS decreased (p<0.05), but that of SS was not significantly different after a longer storage period. The $a^*$ values decreased (p<0.05), but the $b^*$ values were not significantly different with longer storage period. The $L^*$ values for internal color of PFS and SS decreased (p<0.05), but that of PF was not significantly different with longer storage period. The $a^*$ value of PF decreased (p<0.05), but that of SS increased with longer storage period. The $b^*$ value decreased (p<0.05), but those of PFS and SS were not significantly different with longer storage period. Water holding capacity decreased with longer storage period, and that of SS was the highest (p<0.05). Cooking loss of PFS and SS was not significantly different with longer storage period, and that of PF was the highest (p<0.05). The reduction in diameter of the samples was not significantly different with longer storage period, and that of PF was the highest (p<0.05). Hardness and chewiness of samples increased, but springiness and cohesiveness decreased with longer storage period (p<0.05). Replacing animal fat with safflower seed powder was effective and may be useful as an innovative meat product.
Keywords
safflower seed powder; ground pork; physicochemical characteristics;
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