Title: 식품 첨가제 미함유 그릴 돈육햄의 냉장저장 중 물리화학, 미생물학 및 관능적 품질 특성
Abstract: The objective of this study was to investigate the physicochemical, microbiological and sensory properties of food additive-free grilled pork products manufactured using loin (T1), tender loin (T2) and ham (T3). The samples were heated for 30 min at , and then 50 min for . After cooling, vacuum packaged grilled pork samples was stored at for 40 days. The pH values of grilled pork samples ranged from 5.92 (T1) to 6.10 (T3) at the initial storage time, and from 6.28 (T1) to 6.60 (T3) after 40 days. The water holding capacities(%) was for T1, for T2 and for T3, all of which were slightly higher than those of other pork products. The shear force values of T2 were significantly higher(p CFU/g via total plate counts, and CFU/g far lactic acid bacteria throughout the storage period. Regarding sensory evaluation, the scores of overall acceptability in all products were above 5.0 points through 40 days of storage.
Publication Year: 2006
Publication Date: 2006-09-01
Language: en
Type: article
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