지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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This study was conducted to investigate the quality characteristics of marinated pork by addition of grapefruit seed extract(GES). Sliced pork meats were marinated in 6 treatments: T1(Control, sorbic acid 0.2% + sodium nitrite 70ppm), T2(GSE 0%), T3(GSE 0.1%), T4(GSE 0.5%), T5(GSE 1%), and T6(GSE 3%). In the proximate analysis, addition of GSE did not show any significant effect on marinated pork. Addition of GSE over 1% level significantly decreased pH and water holding capacity values of marinated pork. In the sensory characteristics, flavor and total acceptability values were significantly decreased by addition of 0.5% GSE in the marinated pork. In the storage characteristics, addition of GSE over 1% tended to decrease the volatile basic nitrogen and total microbial count values of marinated pork during 10 days of cooler storage. As a result, grapefruit seed extract had a positive effect on storage characteristics of marinated pork and optimal addition level seemed to be 0.1-0.5%.
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ABSTRACT
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UCI(KEPA) : I410-ECN-0101-2015-490-001685819