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Quality Characteristics of Pork Ham Containing Different Amounts of Black Garlic Extracts
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 3,  2011, pp.349-357
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.3.349
 Title & Authors
Quality Characteristics of Pork Ham Containing Different Amounts of Black Garlic Extracts
Yang, Seung-Mi; Shin, Jung-Hye; Kang, Min-,Jung; Sung, Nak-Ju;
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 Abstract
This study was performed to examine the quality and antioxidant activity of pork ham with various levels of black garlic extracts. Pork ham manufactured from black garlic extracts with 15 brix (1% (H1), 1.5% (H2), 2% (H3)) and 30 brix (0.2% (H4), 0.5% (H5), 1% (H6) were stored for 28 days at and analyzed with an interval of 7 days. In the sensory evaluation, the garlic odor was increased as the garlic extract adding level larger, whereas color, flavor, juiciness, texture and acceptability were not showed significant differences. The pH values of pork products were increased as the level of black garlic extracts increased. The shear force value of groups (H4~H6) with the addition of 30 brix extracts addition were significantly higher than those groups with 15 brix extracts addition (H1~H3) throughout the storage period. Furthermore, the TBARS (thiobarbutric acid reactive substance) content of the pork ham containing various levels of black garlic extract were lower than that of the control group as storage period increased. Thus, black garlic extracts have a potential application for the pork products to inhibit of lipid oxidation.
 Keywords
pork products;ham;black garlic extracts;quality characteristics;
 Language
Korean
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