Cho Han-Gyeol, Kim Hack-Youn
Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.
Resources Science Research, Kongju National University, Yesan 32439, Korea.
Food Sci Anim Resour. 2023 Nov;43(6):961-974. doi: 10.5851/kosfa.2023.e50. Epub 2023 Nov 1.
This study investigated the effects of mustard seed extracts on physicochemical and storage characteristics of dry-aged pork loin ham during the aging period. In experiment 1, antioxidant activity was assessed for mustard seed extracted with varying ethanol concentrations and the results showed high antioxidant activity at 25%, 50%, and 75% ethanol concentrations. In experiment 2, pork loin was treated with mustard seed extracts obtained using different ethanol concentrations: not treated (control), 25% (MS25), 50% (MS50), and 75% (MS75). Physicochemical and storage characteristics of pork loin ham were measured in wk 0, 2, 4, and 6. The pH, a, CIE b*, thiobarbituric acid reactive substances and volatile basic nitrogen values were lower in treated samples compared to the control (p<0.05). In conclusion, applying mustard seed extracts, particularly MS75, in the dry-aged pork loin ham production process could enhance storage stability and improve color attributes without having negative impacts on product quality.
本研究调查了芥菜籽提取物对干腌猪里脊肉火腿在陈化期间的理化特性和储存特性的影响。在实验1中，评估了用不同乙醇浓度提取的芥菜籽的抗氧化活性，结果表明在25%、50%和75%乙醇浓度下具有高抗氧化活性。在实验2中，用不同乙醇浓度获得的芥菜籽提取物处理猪里脊肉：未处理（对照）、25%（MS25）、50%（MS50）和75%（MS75）。在第0、2、4和6周测量猪里脊肉火腿的理化特性和储存特性。与对照相比，处理样品的pH值、a值、CIE b*值、硫代巴比妥酸反应性物质和挥发性盐基氮值较低（p<0.05）。总之，在干腌猪里脊肉火腿生产过程中应用芥菜籽提取物，特别是MS75，可以提高储存稳定性并改善颜色属性，而不会对产品质量产生负面影响。
