DOI QR코드

DOI QR Code

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

Abstract

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.

References

  1. Jung SW, Baek YS, Ki YS, Kim YH. 1994. Quality changes of beef jerky during storage. Kor J Ainm Sci 36:693-697
  2. Busserolles J, Balasinska E, Piriou Y, Rock E, Rayssiguier Y, Mazur A. 2006. In vivo antioxidant activity of procyanidinrich extracts from grape seed and pine (Pinus maritima) barks in rats. Int J Vitm Nutr Res 77:22-27
  3. Choi WS, Lee KT. 2002. Quality changes and shelf-life of seasoned pork with soy sauce or kochujang during chilled storage. Kor J Food Sci Resour 22:240-246
  4. Duncan DB. 1955. Multiple range test. Biometric 11:1-6 https://doi.org/10.2307/3001478
  5. Hur SJ, Kang GH, Yang HS, Jeong JY, Park GB, Joo ST. 2004. Evaluation of un-cooked restructured belly and cooked restructured bacon using a protein-emulsion material from pork. Kor J Food Sci Ani Resour 24:146-150
  6. Jung S, Song HP, Choe JH, Kim B, Shin MH, Lee BD, Jo C. 2008. Effects of dietary medicinal herb extract mix and antibiotics (Albac G150) on the oxidative stability of chicken meat. Kor J Poult Sci 35:29-37 https://doi.org/10.5536/KJPS.2008.35.1.029
  7. Kang MK. 2004. Effects of various marinates and marinating conditions on the palatability of pork hind legs. MS. Thesis, Joongbu Universty, Geumsan
  8. KFDA. 2002. Food Code. Korea Food and Drug Adimistration, Seoul. Korea. pp. 222-223
  9. Kim BK, Kim YJ, Kim SM. 2004. Effects of feeding mugwort pelleted diet on the meat quality in pigs. Kor J Food Sci Ani Resour 25:39-44
  10. Kuo JC, Ockerman HW. 1985. Effect of salt, sugar and storage time on microbiology, chemical and sensory properties of chinese style dried pork. J Food Sci 50:1384 https://doi.org/10.1111/j.1365-2621.1985.tb10482.x
  11. Lee YH, Shin SH, Choi YS, Lee SY. 1996. Development of the health foods containing the extract from Pinus strobus leave. J Kor Soc Food Nutr 25:379-389
  12. Liu HF, Booren AM, Gray JI, Crackel RL. 1992. Antioxidant efficacy of oleoresin rosemary and sodium tripolyphosphate in restructured pork steaks. J Food Sci 57:803-807 https://doi.org/10.1111/j.1365-2621.1992.tb14298.x
  13. Oh NG, Jeong JH, Choi UK. 2013. Quality characteristics of pork rectum according to storage temperature. Kor J food & Nutr 26:339-344 https://doi.org/10.9799/ksfan.2013.26.3.339
  14. Park JH, Lee KH. 2005. Quality characteristics of beef jerky made with beef meat of various places of origin. Kor J Food Cookery Sci 21:528-535
  15. Yang CY, Lee SH. 2002. Evaluation of quality of the marketing jerky in domestic - I. Investigation of outward appearance, food additives, nutrient content and sanitary state. Kor J Food & Nutr 15:197-202
  16. Park JH. 2005. A study of quality and storage characteristics of beef jerky made from Korean and imported beef meat. MS. Thesis, Kyung Hee Universty, Seoul
  17. Sheo HJ. 1999. The antibacterial of garlic, onion, ginger and red pepper juice. J Kor Soc Food Sci Nutr 28:94-99
  18. SPSS Base. 2012. Ver 19.0 User's Guide, SPSS INC
  19. Youn DH, Moon YH, Jung IC. 2007. Changes in quality of pork patty containing red wine cold storage. J Life Sci 17:91-96 https://doi.org/10.5352/JLS.2007.17.1.091
  20. www.ekapepia.com

Cited by

  1. Investigation of Quality Properties of Commercial Jerky from Korean Market for Establishment of Quality Parameters vol.26, pp.3, 2016, https://doi.org/10.17495/easdl.2016.6.26.3.230
  2. Changes in Storage Characteristics of Pork Rectum by Addition of Ginger (Zingiber officinale Roscoe) vol.27, pp.5, 2014, https://doi.org/10.9799/ksfan.2014.27.5.956