Antioxidant Activities of Seasoning Sauces Prepared with Geranium thunbergii sieb. et Zucc. and Crataegi fructus and the Quality Changes of Seasoned Pork during Storage

산사와 현초를 이용한 돈육불고기양념의 항산화 활성과 이로 제조한 양념돈육의 품질특성

  • Lee, Shin-Ho (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Jeong, Eun-Ju (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Jung, Tae-Sung (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Park, La-Young (Department of Food Science and Technology, Catholic University of Daegu)
  • 이신호 (대구가톨릭대학교 식품가공학과) ;
  • 정은주 (대구가톨릭대학교 식품가공학과) ;
  • 정태성 (대구가톨릭대학교 식품가공학과) ;
  • 박나영 (대구가톨릭대학교 식품가공학과)
  • Published : 2009.02.28


In this study, seasoning sauces were prepared with Geranium thunbergii sieb. et Zucc. (1%, PGT), Crataegi fructus (1%, PCF) and their combination (0.5% PGT + 0.5% PCF, bPMGC) and then the quality characteristics of the sauces and seasoned pork were investigated. The lightness, redness and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the sauces were increased by the addition of Crataegi fructus. Sensory qualities such as taste, color and overall acceptability were scored higher in the sauce prepared with Crataegi fructus than the control. The viable cell counts of pork seasoned with the various sauces were 5.04 CFU/g (control), 4.59 CFU/g (PGT), 3.88 CFU/g (PCF) and 4.38 CFU/g (PMGC) after storage for 15 days at $4^{\circ}C$, respectively. The coliform count of the control pork was below 1.0 CFU/g after storage for 25 days and coliform were not detected in PGT, PCF and PMGC after storage for 10 days at $4^{\circ}C$. The thiobarbitunc acid reaotive substance values of PGT, PCF and PMGC were significantly lower than that of control, but volatile basic nitrogen contents were not significantly different between the treated and untreated pork samples during storage. Cooking loss increased in all treatments during storage for 25 days and their water holding capacity increased during storage for 10 days and decreased thereafter. The lightness, redness and yellowness values of PCF were higher than those of the control. The sensory qualities of PCF, including taste, color and overall acceptability, were significantly improved compared to the control. Finally, the pork seasoned with the sauce containing 1% Crataegi fructus extract had significantly improved shelflife, water holding capacity, inhibition of rancidity, color and sensory quality.


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