Effects of Calcium Injection and Chitosan Coating on Shelf Life and Quality of Pork

칼슘 주입과 키토산 코팅 처리가 돈육의 저장성 및 품질에 미치는 영향

  • Lee, Hyun-Young (Faculty of Food Science and Biotechnology/Institute of Sea Food Science, Pukyong National University) ;
  • Park, Sun-Mee (Faculty of Food Science and Biotechnology/Institute of Sea Food Science, Pukyong National University) ;
  • Ahn, Dong-Hyun (Faculty of Food Science and Biotechnology/Institute of Sea Food Science, Pukyong National University)
  • 이현영 (부경대학교 식품생명공학부.수산식품연구소) ;
  • 박선미 (부경대학교 식품생명공학부.수산식품연구소) ;
  • 안동현 (부경대학교 식품생명공학부.수산식품연구소)
  • Published : 2003.06.01


Effects of calcium and chitosan treatments on storage and quality of pork were investigated. Porks were coated with 1% each of 30 and 120 kDa chitosans in 3% gelatin solution. Self-life and antioxidation increased significantly in all samples. In contrast with non-treated group, pH of the chitosan-treated group was very stable. Moisture content and water activity (Aw) were similar among all samples. Water-holding capacity decreased slightly, whereas cooking loss increased, during storage in all samples. Value of redness increased in chitosan-coated pork. Tenderness of pork injected with calcium was the highest among all samples. These results showed that preservation and quality of pork were improved by the treatment of calcium and 30 kDa of chitosan.




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