Advanced SearchSearch Tips
Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork
Hwang, Ko-Eun; Choi, Yun-Sang; Kim, Hyun-Wook; Choi, Min-Sung; Song, Dong-Heon; Kim, Yong-Jae; Ham, Youn-Kyung; Kim, Cheon-Jei;
  PDF(new window)
This study was performed to investigate the possibility of the addition of mugwort herb extract (MH) and vitamin C (VC) alone (0.05%) and in combination (0.05% each) on shelf-life of seasoned pork. The combination of VC+MH demonstrated a significant reduction in thiobarbituric acid reactive substances, and volatile basic nitrogen in seasoned pork. Also, the pH values, total lactic acid concentration, lactic acid bacteria count, and the sensory properties (discoloration, flavor, and overall acceptability) of seasoned pork were not significantly affected by adding MH and/or VC. All seasoned pork were rejected by sensory panel when LAB count reached levels of 5-6 Log CFU/g, TLA concentration has been above a level of 3.6-3.9 mg lactic acid/g, and pH values ranged from 5.31-5.51 (15 d). Therefore, the findings showed that spoilage of seasoned pork does not appear to be the result of lipid oxidation, but is caused by lactic acid producing bacteria which result in sour odor.
mugwort;vitamin C;shelf-life;seasoned meat;lactic acid bacteria;
 Cited by
Aksu, M. I. and Kaya M. (2005) The effect of α-tocopherol and butylated hydroxyanisole on the color properties and lipid oxidation of kavurma a cooked meat product. Meat Sci. 71, 277-283. crossref(new window)

Cadun, A., Kişla, D., and Çakh, Ş. (2008) Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life. Food Chem. 109, 81-87. crossref(new window)

Calvert, J. T. and Decker, E. A. (1992) Interactions between carnosine and selected antioxidants in ground turkey. J. Food Qual. 15, 423-433. crossref(new window)

Cho, H. S., Shin, J. H., Lee, S. J., Kang, M. J., Cho, H. S., and Sung, N. J. (2007) Lipid compositions changes of seasoned pork prepared with medicinal plant extracts during storage. J. Life Sci. 17, 1675-1681. crossref(new window)

Cho, S. H., Park, B. Y., Yoo Y. M., Chae, H. S., Wyi, J. J., Ahn, C. N., Kim, J. H., Lee, J. M., Kim, Y. K., and Yun, S. G. (2002) Physico-chemical and sensory characteristics of pork bulgogi containing ginseng saponin. Korean J. Food Sci. An. 22, 30-36.

Choi, W. S. and Lee, K. T. (2002) Quality changes and shelf-life of seasoned pork with soy sauce or Kochujang during chilled storage. Korean J. Food Sci. An. 22, 240-246.

Choi, Y. S., Choi, J. H., Kim, H. Y., Kim, H. W., Lee, M. A., Chung, H. J., Lee, S. K., and Kim, C. J. (2011) Effect of Lotus (Nelumbo nucifera) leaf powder on the quality characteristics of chicken patties in refrigerated storage. Korean J. Food Sci. An. 31, 9-18. crossref(new window)

Fernandez-Lopez, J., Zhi, N., Aleson-Carbonell, L., Perez-Alverez, J. A., and Kuri, V. (2005) Antioxidant and antibacterial activities of natural extracts: Application in beef meatballs. Meat Sci. 69, 371-380. crossref(new window)

Han, G. J., Shin, D. S., Kim, J. S., Cho, Y. S., and Jeong, K. S. (2006) Effects of propolis addition on quality characteristics of oriental medicinal seasoning pork. Korean J. Food Sci. An. 38, 75-81.

Huss, H. H., Jeppesen, V. F., Johansen, C., and Gram, L. (1995) Biopreservation of fish products a review of recent approaches and results. J. Aquat. Food Prod. Tech. 4, 5-26.

Hwang, K. E., Choi, Y. S., Choi, S. M., Kim, H. W., Choi, J. H., Lee, M. A., and Kim, C. J. (2013) Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf-life in raw and deep fried chicken nuggets. Meat Sci. 95, 593-602. crossref(new window)

Karabegović, I., Nikolova, M., Velièković, D., Stojièević, S., Veljković, V., and Lazić, M. (2011) Comparison of antioxidant and antimicrobial activities of methanolic extracts of the Artemisia sp. recovered by different extraction techniques. Chinese J. Chem. Eng. 19, 504-511. crossref(new window)

Kim, C. R. and Kim, K. H. (2007) Quality evaluations of seasoning chicken containing pine needles during cold storage. Korean J. Food Sci. An. 27, 47-52. crossref(new window)

Kim, H. J., Hwang, E. Y., Im, N. K., Park, S. K., and Lee, I. S. (2010) Antioxidant activities of Rumex crispus extracts and effects on quality characteristics of seasoned pork. Korean J. Food Sci. Technol. 42, 445-451.

Kim, I. S., Jin, S. K., Kang, S. N., Hur, I. C., and Choi, S. Y. (2009) Effect of olive-oil prepared tomato powder (OPTP) and refining lycopene on the physicochemical and sensory characteristics of seasoned raw pork during storage. Korean J. Food Sci. An. 29, 334-339. crossref(new window)

Kim, S. J., Cho, A. R., and Han, J. (2013) Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation. Food Control 29, 112-120. crossref(new window)

Kim, Y. B., Ku, S. K., Joo, B. J., Lee, N. H., and Jang, A. (2012) Changes in nucleotide compounds, and chemical and sensory qualities of duck meat during aging at 0°C. Korean J. Food Sci. An. 32, 428-433. crossref(new window)

Kohsaka, K. (1975) Freshness preservation of food and measurement. Food Ind. 18, 105-111.

Korkeala, H., Alanko, T., Mäkelä, P., and Lindroth, S. (1990) Lactic acid and pH as indicators of spoilage for vacuum-packed cooked ring sausages. Int. J. Food Microbiol. 10, 245-254. crossref(new window)

KS Q ISO (2003) International standard 8586-1. Sensory analysis. General guidance for the selection, training and monitoring of assessors. Part 1: selected assessors. International Organization for Standardization.

KS Q ISO (2009) International standard 5496. Sensory analysis. Methodology. Initiation and training of assessors in the detection and recognition of odours. International Organization for Standardization.

Lawless, H. T. and Heymann, H. (1999) Sensory evaluation of food principles and practices. Springer Science + Business Media, NY, pp. 450-457.

Lee, S. H., Jeong, E. J., Jung, T. S., and Park, L. Y. (2009) Antioxidant activities of seasoning sauces prepared with Geranium thunbergii sieb. et Zucc. and Crataegi fructus and the quality changes of seasoned pork during storage. Korean J. Food Sci. Technol. 41, 57-63.

Leroi, F. (2010) Occurrence and role of lactic acid bacteria in seafood products. Food Microbiol. 27, 698-709. crossref(new window)

Leroi, F., Joffraud, J. J., Chevalier, F., and Cardinal, M. (2001) Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters. J. Appl. Microbiol. 90, 578-587. crossref(new window)

Mantis, F., Burriel, A. R., Sabatakou, O., Vacalopoulos, A., and Ramantanis, R. (2007) Some factors determining the shelf-life of vacuum packed heat treated Greek sausages. Vet. Arhiv. 77, 229-235.

Mexis, S. F., Chouliara, E., and Kontominas, M. G. (2009) Combined effect of an O2 absorber and oregano essential oil on shelf-life extension of Greek cod roe paste (tarama salad) stored at 4°C. Innov. Food Sci. Emerg. Tech. 4, 572-579.

Nassos, P. S., King, D., and Stafford, A. E. (1983) Relationship between lactic acid concentration and bacterial spoilage in ground beef. Appl. Environ. Microbiol. 46, 894-900.

Naveena, B, M., Sen, A. R., Vaithiyanathan, S., Babji, Y., and Kondaiah, N. (2008) Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Sci. 80, 1304-1308. crossref(new window)

Paludan-Müller, C., Dalgaard, P., Huss, H. H., and Gram, L. (1998) Evaluation of the role of carnobacterium piscicola in spoilage of vacuum and modified atmosphere-packed-smoked salmon stored at 5°C. Int. J. Food Microbiol. 39, 155-166. crossref(new window)

Seol, K. H., Seol, H. C., Prayad, T., Kim, H. W., Jang, A. R., Ham, J. S., Oh, M. H., Kim, D. H., and Lee, M. (2010) The effect of the water extracts of digestive medicinal plants on the shelf-life of pork patties. Korean J. Food Sci. An. 30, 780-786. crossref(new window)

Sheard, P. R., Enser, M., Wood, J, D., Nute, G. R., Gill, B. P., and Richardson, R. I. (2000) Shelf-life and quality of pork and pork products with raised n-3 PUFA. Meat Sci. 55, 213-221. crossref(new window)

Signorini, M. L., Ponce-Alquicira, E., and Guerrero-Legarreta, I. (2008) Effect of lactic acid and lactic acid bacteria on growth of spoilage microorganisms in vacuum-packaged beef. J. Muscle Foods 17, 277-290.

SPISLP (Standard for Processing and Ingredient Specifications of Livestock Product) (2011) Animal, Plant and Fisheries Quarantine and Inspection Agency (APFQIA), Korea, pp. 300-302.

Tarladgis, B. G., Watts, B. M., Younthan, M. T., and Dugan, L. R. (1960) A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37, 403-406.

Turp, G. Y. and Serdaroglu, M. (2004) The Effects of ascorbic acid, rosemary extract and α-tocopherol/ascorbic acid on some quality characteristics of chicken patties stored at 4°C for 7 Days. J. Food Technol. 2, 153-157.

Valli, M., Sauer, M., Branduardi, P., Borth, N., Porro, D., and Mattanovich, D. (2006) Improvement of lactic acid production in saccharomyces cerevisiae by cell Sorting for high intracellular pH. Am. Soc. Microbiol. 72,5492-5499.

Vermeiren, L., Devlieghere, F., and Debevere, J. (2004) Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products. Int. J. Food Microbiol. 96, 149-164. crossref(new window)

Youn, S. K., Choi, J. S., Park, S. M., and Ahn, D. H. (2004) Studies on the improvement of shelf-life and quality of vacuum-packaged seasoned pork meat by added chitosan during storage. J. Anim. Sci. Technol. 46, 1023-1030. crossref(new window)

Zhang, H., Kong, B. L., Xiong, Y. L., and Sun, X. (2009) Antimicrobial activities of spice extract against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C. Meat Sci. 81, 686-692. crossref(new window)