Effects of Natural Preservatives and Storage Temperatures on Quality and Shelf-life of Fresh Pork Meat

천연 보존제와 저장 온도가 돈육의 품질과 Shelf-life에 미치는 영향

  • Tak, Sang-Bum (Department of Food Science and Technology, Chung-Ang University) ;
  • Kim, Dong-Ho (Department of Food Science and Technology, Youngdong University) ;
  • Yoon, Suk-Kwon (Department of Food and Nutrition, Dongduk Womens's University) ;
  • Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University)
  • 탁상범 (중앙대학교 식품공학과) ;
  • 김동호 (영동대학교 식품공학과) ;
  • 윤석권 (동덕여자대학교 식품영양학과) ;
  • 이영춘 (중앙대학교 식품공학과)
  • Published : 2005.08.31

Abstract

Effects of natural preservatives on quality and shelf-life of fresh pork were investigated by evaluating changes in physicochemical properties, sensory evaluation, and mcrobial properties during storage. Acidity and VBN values of pork with preservatives were lower than those of control. Total bacterial count of pork with preservatives was significantly lower than that of control during storage. Sensory results showed pork with preservatives had lower sensory color and off-flavor scores than control. Changes in pH, VBN, total bacterial count, coliform group, and sensory evaluation revealed pork with preservatives showed less quality changes than control during storage, regardless of storage temperature. Results indicated that addition of preservatives to pork increased shelf-life by 7 days at $4^{\circ}C$.

Keywords

fresh pork;natural preservatives;shelf-life

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