Effects of Storage and Supplementation with Ginger and Ginseng Powder on Volatile Basic Nitrogen, Aerobic Plate and Sensory Evaluation of Pork Jerky

생강 및 인삼 분말 첨가가 돈육포의 휘발성 염기태 질소, 미생물 수 및 관능평가에 미치는 영향

  • 황은경 (문경대학교 호텔조리과) ;
  • 오동엽 (경상북도 축산기술연구소) ;
  • 김병기 (경상북도 축산기술연구소) ;
  • 김수정 (대구한의대학교 한방식품약리학과)
  • Received : 2014.02.13
  • Accepted : 2014.04.08
  • Published : 2014.04.30


In this study, we analyzed 24 pieces ($4{\times}3{\times}2$) of pork jerky produced using raw meat and we then randomly assigned the hind leg meat to a treatment group. In addition, the effects of storage according to aerobic plate counts and sensory evaluation on pork jerky were examined. Form the results, We found that volatile basic nitrogen (VBN) content and aerobic plate counts of pork jerky gradually increased with increased storage time, ; moreover, there was a significant difference between the treatment groups and the control group (p<0.01). However, the counts did not increase as significantly in the ginseng powder group (B), as compared to the ginger powder group (A) (p<0.05). The sensory evaluation of pork jerky peaked during the second week of storage in all treatment groups, after which these characteristics gradually decreased (p<0.05). In addition, these characteristics were generally higher in the control group, compared to the treatment groups. When comparing the ginseng powder addition group (B) and ginger powder-addition group (A), only color was significantly higher in the ginger powder group. Based on this study as well as previous studies, storage of pork jerky significantly affects the sensory evaluation of raw pork. Ginger powder may have a more beneficial effect than other treatments on the sensory evaluation. Additionally, in all treatment groups, sensory characteristics were significantly higher in the ginger treated groups than in those of the ginseng-treated groups.


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