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http://dx.doi.org/10.22156/CS4SMB.2019.9.12.166

Quality Characteristics of Pork Kalbi Sauce Added with Smilax china L. Extract during Storage  

Ahn, Joungjwa (Department of Food Science and Technology, Jungwon University)
Publication Information
Journal of Convergence for Information Technology / v.9, no.12, 2019 , pp. 166-174 More about this Journal
Abstract
The present study was designed to study the antioxidant activity and physicochemical and microbiological characteristics of Pork Kalbi sauce added with Smilax china L. extract(0%, 0.25%, 0.5% and 0.75%) for 5 weeks. Total microbial counts were slightly higher in control and 0.25%-added group, therefore, more addition of Smilax china L. extract lowered total microbial counts. Alpha-diphenyl-β-picrylhydrazyl(DPPH) radical scavenging activity was significantly higher in 0.75%-added group compared to those in others(p<0.05). Also, thiobarbituric acid reactive substances(TBARS) was significantly lower in 0.5% and 0.75%-added groups compared to others(p<0.05). These results indicated that Smilax china L. extract addition increased the antioxidant activity of Pork Kalbi sauce and could improve the shelf-life during storage.
Keywords
Smilax china L. extract; Pork Kalbi sauce; Total microbial count; Antioxidant activity; Storage;
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