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Quality Characteristics of Seasoned Pork with Fermented Oenothera biennis Juice
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 Title & Authors
Quality Characteristics of Seasoned Pork with Fermented Oenothera biennis Juice
Ahn, Yoo-Bok; Park, La-Young; Lee, Shin-Ho;
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 Abstract
The quality characteristics of seasoned pork with sauces containing different concentrations of fermented Oenothera biennis juice such as 5% (5-SP), 10% (10-SP) and 15% (15-SP) during storage for 15 days at were investigated. The pH level decreased after storage for 6 days and pH 4.83~4.90 after storage for 15 days in all tested seasoned pork. The titratable acidity increased significantly after 6 days but did not show significant differences between seasoned pork. The total bacteria of seasoned pork were (control) and (5-SP and 10-SP) after storage for 9 days. The total bacteria showed a lower 1~2 log cycle in seasoned pork with fermented Oenothera biennis juice compared to control. The volatile basic nitrogen contents of seasoned pork were 18.02 mg% (control), 15.41 mg% (5-SP), 14.47 mg% (10-SP), and 17.51 mg% (15-SP) after storage for 15 days at , respectively. The a value (red) of pork seasoned with fermented Oenothera biennis juice was higher than that of control and decreased during storage. Cooking loss and water holding capacity of 5-SP and 10-SP were better than those of control and 15-SP during storage. The 5-SP showed the best sensory score in taste (4.00), color (4.00), flavor (3.91), and overall acceptability (4.09) among various seasoned pork groups.
 Keywords
seasoned pork;Oenothera biennis;quality characteristics;seasoning sauce;
 Language
Korean
 Cited by
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