Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Changes of Qualities in Vacuum Packed Fermented Pork Using a Korean Traditional Sensoning During Storage

전통양념으로 발효숙성하여 진공포장한 돼지고기의 저장 중 품질 변화

  • Jin, S.K. (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, I.S. (Department of Animal Resources Technology, Jinju National University) ;
  • Hah, K.H. (Regional Animal Industry Research Center, Jinju National University) ;
  • Hur, S.J. (Department of Animal Resources Technology, Jinju National University) ;
  • Park, K.H. (Department of Animal Resources Technology, Jinju National University) ;
  • Lyou, H.J. (Department of Animal Resources Technology, Jinju National University) ;
  • Bae, D.S. (Jinju Office of Education)
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 하경희 (진주산업대학교 동물생명산업지역협력연구센터) ;
  • 허선진 (진주산업대학교 동물소재공학과) ;
  • 박기훈 (진주산업대학교 동물소재공학과) ;
  • 류현지 (진주산업대학교 동물소재공학과) ;
  • 배대순 (진주교육청)
  • Published : 2005.02.28
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Abstract

Outside muscle of pork ham were cut to cube(7 $\times$ 10 $\times$2 ern) and three Korea traditional seasonings such as soybean paste(Tl), garlic paste(T2), red pepper paste(T3) were seasoned by the proportions of meat to seasonings(1 : 1), respectively. The seasoned samples were fermented by fill into plastic box at 0 $\pm$ 1 $^{\circ}C$ for 10 days. And then, the fermented meat from each pack was vacuum-packaged and stored at 0 $\pm$ 1 $^{\circ}C$ for up to 9 weeks. pH and shear force were decreased during storage periods in all treatment groups and WHC was decreased with storage in T2. The saccarinity of T1 was increased and salinity increased during storage in all treatment groups. pH of T2 was increased than that of other treatments, while decreased saccarinity and shear force of in T2. The salinity were higher in the order of T1 > T2 > T3. Volatile basic nitrogen (VBN) value were increased with storage in all treatment groups. Thiobarbituric acid reactive substances (TSARS) value of Tl was increased with storage while it was decreased T2. Thiobarbituric acid reactive substances(TSARS) value was higher in the order of T1 > T3 > T2 at 9weeks of storage. Surface meat L' values of T1 was increased with storage and T3 decreased with storage whereas, surface meat a' values of T1 was decreased with storage, and T2 was increased with storage. Surface meat b' values of T3 was decreased with storage. Escherichia coli were decreased during storage periods in all treatment groups.

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References

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