Effect of pineapple juice and papaya liquid on physical properties in sweet pork from culling sow meat
2010
Sumon, W. | Yaigate, T., Kasetsart Univ., Kamphaeng Saen Campus, Nakorn Pathom 73140 (Thailand). Tubkwang Research Station
Sweet pork, in Thai, is called 'Moo Sa-wan' and is usually made from normal pork meat. Sows are culled for many reasons, e.g. old age, reproductive failure, poor performance etc. Meat from culling sow gives tough texture and low quality. Bromelain from pineapple juice and papain from papaya liquid are proteolytic enzyme and help protein breakdown. Both of enzymes are safe and proved by FAO. So, the aim of this study was to use pineapple juice and papaya liquid to improve quality of sweet pork which is processed from culling sow. Sirloin and rump meat were treated with pineapple juice (5, 7.5, and 10 ml) and papaya liquid (0.8, 1.2, and 1.6 g) and compared with control (Sirloin/rump, no pineapple juice and no papaya liquid), kept in plastic bag packaging with oxygen absorber inside for 30 days. The result found that pineapple juice and papaya liquid had pH values at 3.69 and 5.61, respectively. The rump of 1.2 g papaya liquid's formula has lost the most weight after roast at 46.46%. The average percentage weight lost after frying sweet pork, rump of 1.2 g. and Sirloin of 0.8 g. papaya liquid's formula up to 50%. The water activity value was 0.64 to. 0.77. There were no significantly differences in shear value among treatments but rump fermented with papaya liquid's formula had higher shear value than Sirloin. The microbiology after packaging storage from day 1 through day 30 found total plate count 10 cfu/g, yeast and mold 1 cfu/g, Escherichia coli 3 MPN/g. There were no detected Staphylococcus aureus, Clostridium perfringens and Salmonella in products. It can be concluded that sweet pork fermented with pineapple juice and papaya liquid were safe and followed Community Standard Products, 296/2547.
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