Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Study on the Quality Characteristics of Pork By-product on the Different Pretreatment Process

돈육 부산물의 전처리 조건에 따른 품질특성 연구

  • Kim, Tae-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Ku, Su-Kyung (Food Processing Research Center, Korean Food Research Institute) ;
  • Lee, Hye-Jin (Food Processing Research Center, Korean Food Research Institute) ;
  • Lee, Cheol-Won (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Young-Boong (Food Processing Research Center, Korean Food Research Institute) ;
  • Jeon, Ki-Hong (Food Processing Research Center, Korean Food Research Institute) ;
  • Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute)
  • 김태경 (건국대학교 축산식품생물공학과) ;
  • 구수경 (한국식품연구원 식품가공기술연구센터) ;
  • 이혜진 (한국식품연구원 식품가공기술연구센터) ;
  • 이철원 (건국대학교 축산식품생물공학과) ;
  • 김영붕 (한국식품연구원 식품가공기술연구센터) ;
  • 전기홍 (한국식품연구원 식품가공기술연구센터) ;
  • 최윤상 (한국식품연구원 식품가공기술연구센터)
  • Received : 2016.08.17
  • Accepted : 2016.10.30
  • Published : 2016.12.31
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Abstract

Purpose: This study was conducted to improve the quality characteristics of pork intestine through different pretreatment processes. Methods: We washed pork intestine by both physical (tap water, UV, and sonication) and chemical methods (alcohol, acetic acid, flour and NaCl) as pretreatment process. The physicochemical (pH, color, volatile basic nitrogen (VBN), and 2-thiobarbituric acid reactive substances (TBARS)) and microbial properties of pre-treated pork small intestine were evaluated. Results: The nature of the pretreatment method influenced the pH value of pork small intestine. The acetic acid treatment resulted in the lowest pH value. In physical method, the color value and the number of microorganism were significantly affected by sonication as compared to other treatments. TBARS value of pork small intestine after all the treatments was lower than the control. However, VBN exhibited no significant differences in its value irrespective of the nature of treatment. Appearance and control exhibited lowest value in response to sonication treatment. However, off-flavor and overall acceptability were higher in sonication treatment than other treatments. In chemical method involving NaCl and flour treatments, lightness and redness were lower than other treatments. Lowest VBN and TBARS values were noted in alcohol and acetic acid treatmentsand no growth of E. coli and coliform bacteria was observed. The other treatments resulted in lower values of VBN, TBARS, and microbial counts than the control. Appearance and color value after alcohol, acetic acid, and flour treatment were lower than the control and NaCl treatment. Off-flavor and overall acceptability of by-product after alcohol, flour, and NaCl treatments were higher than the control and acetic acid treatment. Conclusion: Overall, we present NaCl treatment and sonication treatment in the form of a combination pretreatment method as the optimal condition for processing pork intestine.

Keywords

References

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