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Changes in Quality Characteristics of Pork Rectum by Addition of Maesil (Prunus mume Sieb. et Zucc.)

매실의 첨가가 돼지 막창의 저장특성에 미치는 영향

  • Received : 2013.03.11
  • Accepted : 2013.09.04
  • Published : 2013.09.30

Abstract

This study was conducted to investigate the quality change of pork rectum by addition of maesil. pH of the pork rectum was decreased by the addition of maesil in a dose dependent manner. The changes in the L and a color values of both raw pork rectum and cooked pork rectum by storage were negligable. The b color value of raw pork rectum was certainly increased in the early stage of storage. The b value of cooked pork rectum, which was slightly dropped by addition of maesil, was decreased as storage progressed. In both raw and cooked pork rectum, thiobarbituric acid value (TBA) was significantly decreased in a dose dependent manner up to 5% addition of maesil. The volatile basic nitrogen (VBN) content in the ground pork rectum was conspicuously decreased by the addition of maesil. Consequently, the storage time of both raw and cooked pork rectum was extended more than 4 days by the 5% addition of maesil.

Keywords

pork rectum;maesil;thiobarbituric acid value;volatile basic nitrogen

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