Physico-chemical and Sensory Characteristics of Pork Cutlet Containing Ginseng Saponin

Abstract

The pork cutlets containing different concentrations of dried ginseng powder (1%, 2% and 3%) were manufactured and compared the physico-chemical and sensorial properties with control containing no dried ginseng powder. The color(CIE, L, a, b) values were not significantly different between the treatments and control. The TBA values were lower for pork cutlet containing dried ginseng powder than those for control at the beginning stage (5 days) when they were vacuum packaged and stored at 4 or 15days, however, there were not significantly different after 5 days of storage. The TBA values were remained low level (<0.5mg malonaldehyde/kg sample) when the pork cutlets were vacuum packaged and stored at 20 for 90 days. In fatty acid composition, pork cutlet containing dried ginseng powder contained higher ratios of PUFA/SFA and lower ratios of MUFA/SFA when compared to those of control. Sensory panels evaluated that pork cutlet containing 1% of dried ginseng powder had the highest preference scores in flavor and overall palatability.

Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork

“…To our knowledge, some studies have reported that the addition of functional ingredients, such as ginseng, pine needles, saponin, chitosan, propolis, medicinal plants, tomato powder, and kiwifruit increased shelf-life in seasoned meat products ( Cho et al , 2002 ; Cho et al , 2007 ; Han et al , 2006 ; Kim and Kim, 2007 ; Kim et al , 2009 ; Lee et al , 2009 ; Youn et al , 2004 ). However, scientific literature on the shelf-life of seasoned pork meat added with antioxidant combination is still insufficient.…”

Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Effect on Inhibiting Lipid Oxidation and Physicochemical Properties of Cooked Ground Beef During Refrigerated Storage

“…In another previous study in which GE was added into the meat emulsion model, researchers stated that use of 2.5 % GE prevented lipid oxidation of meat products (43). On the other hand, Cho et al(42) stated that incorporation of ginseng powder was able to kept TBARS constant up to 5 days in pork chops stored at 4 °C for 15 days, but lipid oxidation could not be prevented during the rest of storage period.…”