Effect of Organic Acid on Value of VBN, TBARS, Color and Sensory Property of Pork Meat

유기산 처리가 돈육의 VBN, TBARS, 색깔, 관능적 특성에 미치는 영향

  • Kang, S.N. (School of Agricultural Biotechnology, Seoul National University) ;
  • Jang, A. (School of Agricultural Biotechnology, Seoul National University) ;
  • Lee, S.O. (School of Agricultural Biotechnology, Seoul National University) ;
  • Min, J.S. (School of Agricultural Biotechnology, Seoul National University) ;
  • Lee, M. (School of Agricultural Biotechnology, Seoul National University)
  • 강석남 (서울대학교 농생명 공학부) ;
  • 장애라 (서울대학교 농생명 공학부) ;
  • 이상옥 (서울대학교 농생명 공학부) ;
  • 민중석 (서울대학교 농생명 공학부) ;
  • 이무하 (서울대학교 농생명 공학부)
  • Published : 2002.08.31


The objective of this study was to evaluate the effects of concentration(0, 0.5, 1, 1.5 and 2%)of lactic, citric and acetic acid on chemical and sensory characteristics of fresh pork loins. The pork loins were sprayed with organic acid by a hand sprayer for 15 sec at 30$^{\circ}C$, packaged under air and stored for 14 days at 4$^{\circ}C$ and then during the storage time analyzed for VBN, TBARS, color and sensory property. All treated loins showed lower(p<0.05) VBN and TBARS values than the control's. Two percents of organic acid was the most efficient than the rest of treatments(p<0.05). All of pork loins that were sprayed with organic acids had higher CIE L*value(p<0.05) during storage. However, on 14th day, L* value of meat treated with lactic and acetic acid in 1.5 and 2% concentrations was not different from that of initial fresh loins(0 days). According to the results of sensory test, lactic acid, citric acid and acetic acid did not affected bloody and off-flavor of the meat for one day at 4$^{\circ}C$. While the acetic acid spraying resulted in the strong sour flavor of meat after one day.


Pork;VBN;TBARS;Color;Sensory property


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