자몽 종자 추출물을 첨가한 양념돈육의 품질특성 = Quality Characteristics of Marinated Pork by Addition of Grapefruit Seed Extract

다국어 초록 (Multilingual Abstract)

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%.

목차 (Table of Contents)

• ABSTRACT
• 1. 서론
• 2. 재료 및 방법
• 3. 결과 및 고찰
• 4. 결론
• 5. 감사의 글
• 6. 인용문헌