Quality Characteristics of Pork Jerky Added with Capsicum annuum L. and Prunus mume Sieb. et Zucc. Extract

파프리카와 매실 추출액을 첨가한 돈육포의 품질 특성

  • Oh, Jong-Suk (Dept. of Food and Nutrition, Sunchon National University) ;
  • Park, Jae-Nam (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Chun, Soon-Sil (Dept. of Food and Nutrition, Sunchon National University)
  • 오종숙 (순천대학교 식품영양학과) ;
  • 박재남 (한국원자력연구소 방사선연구원) ;
  • 김재훈 (한국원자력연구소 방사선연구원) ;
  • 이주운 (한국원자력연구소 방사선연구원) ;
  • 변명우 (한국원자력연구소 방사선연구원) ;
  • 전순실 (순천대학교 식품영양학과)
  • Published : 2007.01.31


This study was conducted to evaluate the quality characteristics of pork jerky added with the extracts of paprika (Capsicum annuum L.) and Japanese apricot (Prunus mume Sieb. et Zucc.). Color stability, lipid oxidation, texture, and consumer acceptability of the pork jerky were also compared before and after storage of 70 days. The pork jerky added with 0.5% paprika extract and 3.5% Japanese apricot extract had the highest score for overall acceptability. The redness (a-value) of the pork jerky added with the natural extracts had a similar level as the one with nitrite. The extracts of paprika and Japanese apricot were also effective in inhibiting the lipid oxidation of the pork jerky during storage. In texture measurement, the total shear force of the natural extracts-treated sample was lower than that of control (the natural extracts-untreated samples). All sensory properties of the pork jerky were significantly (p<0.05) improved by the addition of the natural extracts. The results of this study indicated that the extracts of paprika and Japanese apricot could be used as natural agents for retarding color and lipid oxidations.


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