Quality Characteristics of Pork Jerky Added with Capsicum annuum L. and Prunus mume Sieb. et Zucc. Extract
2007
Oh, J.S. (Sunchon National University, Sunchon, Republic of Korea) | Park, J.N. (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea) | Kim, J.H. (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea) | Lee, J.W. (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea) | Byun, M.W. (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea) | Chun, S.S. (Sunchon National University, Sunchon, Republic of Korea), E-mail: [email protected]
This study was conducted to evaluate the quality characteristics of pork jerky added with the extracts of paprika (Capsicum annuum L.) and Japanese apricot (Prunus mume Sieb. et Zucc.). Color stability, lipid oxidation, texture, and consumer acceptability of the pork jerky were also compared before and after storage of 70 days. The pork jerky added with 0.5% paprika extract and 3.5% Japanese apricot extract had the highest score for overall acceptability. The redness (a-value) of the pork jerky added with the natural extracts had a similar level as the one with nitrite.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Korea Agricultural Science Digital Library