학술논문
Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Jinwoo Cho Hye-Jin Kim Ji-Seon Kwon Hee-Jin Kim Aera Jang
- 간행물 정보
- 『Food Science of Animal Resources』Food Science of Animal Resources 제41권 제5호, 763~778쪽, 전체 16쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2021.09.30
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국문 초록
영문 초록
The effect of marination with black currant juice (BCJ) was investigated for their effects on meat quality and content of biogenic amines (BAs) [putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), and spermidine (SPD)] in pork belly during storage at 9℃. BCJ was shown to have antibacterial activities against Escherichia coli and Pseudomonas aeruginosa. Additionally, the pH of pork belly marinated with BCJ (PBB) was significantly lower than that of raw pork belly (RPB) during storage. No significant difference in microorganisms between RPB and PBB was observed at day 0 of storage. However, at days 5 and 10 of storage, volatile basic nitrogen (VBN) was significantly decreased in PBB compared to RPB, and PBB also demonstrated significantly lower numbers of bacteria associated with spoilage (Enterobacteriaceae and Pseudomonas spp.) at these time-points. PBB was also associated with significantly reduced formation of BAs (PUT, CAD, TYM, and total BAs) compared to RPB at days 5 and 10 of storage. These results indicated that BCJ can be regarded as a natural additive for improving meat quality by preventing increased pH, VBN, bacterial spoilage, and inhibiting BAs formation during refrigerated storage.
목차
Introduction
Materials and Methods
Results and Discussion
Conclusion
Conflict of Interest
Acknowledgements
Author Contributions
Ethics Approval
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