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Microbiological, pH and Sensory Evaluations of Refrigerated Pork Tender-Loins Treated with Potassium Sorbate  

Kim, Chang-Ryoul (Department of Food and Nutrition Science, Seo Kang College)
Publication Information
Journal of Food Hygiene and Safety / v.22, no.1, 2007 , pp. 57-62 More about this Journal
Abstract
Microbiological, pH, and sensory evaluations on pork tender-loins treated with potassium sorbate (PS) during storage at $4^{\circ}C$ were assessed. Treatments of 0.5-2.0% PS for 10 min effectively (P < 0.05) inhibited the growth of aerobic plate counts (APC) and gram-negative bacterial counts (GNC) compared to those of controls for 9 days at $4^{\circ}C$, respectively. Results of this investigation demonstrate that antimicrobial activity on APC and GNC in all treatments enhanced by increasing concentrations of PS during storage at $4^{\circ}C$. pH values of pork tender-loins treated with PS gradually increased by storage of 6 days at $4^{\circ}C$. Sensory data showed that 0.5-1.0% PS treatments were quite close in odor and appearance compared to fresh controls. Results indicated that pork tender-loins treated with 1.0% PS for 10 min could extend shelf-life to 9 days during refrigerated storage at $4^{\circ}C$ without adversely affecting sensory quality.
Keywords
pork tender-loin; potassium sorbate; pH; APC; sensory evaluation;
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