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Effects of Propolis Addition on Quality Characteristics of Oriental Medicinal Seasoning Pork  

Han, Gwi-Jeong (Agriproduct Science Division, National Rural Resources Development Institute, NIAST, RDA)
Shin, Dong-Sun (Agriproduct Science Division, National Rural Resources Development Institute, NIAST, RDA)
Kim, Jin-Sook (Agriproduct Science Division, National Rural Resources Development Institute, NIAST, RDA)
Cho, Yong-Sik (Agriproduct Science Division, National Rural Resources Development Institute, NIAST, RDA)
Jeong, Kyoung-Soon (Simbwatda Food Co., Ltd.)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.1, 2006 , pp. 75-81 More about this Journal
Abstract
Effects of medicinal herbs and bee propolis on pork quality were assessed using formulae A (control), B (boiling water extraction with propolis), and C (boiling water extraction without propolis). Seasoning sauce was made with medicinal herb, spices, total flavonoid, and soy sauce with/without 0.4% propolis (21.8 mg/g), mixed with pork, and stored at low temperature $(4{\pm}1^{\circ}C)$ for 20 days. In formula B peroxide value and thiobarbituric acid content increased with increasing storage period. Formula B showed highest Volatile Basic Nitrogen (VBN) and lowest microbial counts, followed by formulae C and A, receiving higher scores for taste and fragrance.
Keywords
propolis; pork; seasoning sauce; quality characteristics;
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