search for




 

Determination of Shelf Life Model of Pork Cutlet and Pork Lard during Accelerated Storage Conditions
Korean J. Food Sci. An. 2018;38:664-678
Published online August 31, 2018;  https://doi.org/10.5851/kosfa.2018.e3
© 2018 Korean Society for Food Science of Animal Resources

Jung-Min Park1, Su-Han Lee2, Jong-Ho Koh3, and Jin-Man Kim1,*

1Department of Food Marketing and Safety, Konkuk University, Seoul 05029, Korea
2Department of Food Science & Service, College of Bio-Convergence, Eulji University, Seongnam 13135, Korea
3Department of Bio-Food Analysis, Bio-Campus, Korea Polytechnic College, Nonsan 32940, Korea
Correspondence to: Jin-Man Kim
Department of Food Marketing and Safety, Konkuk University, Seoul 05029, Korea
Tel: +82-2-450-3688
Fax: +82-2-455-1044
E-mail: jinmkim@konkuk.ac.kr
Received January 11, 2018; Revised April 29, 2018; Accepted May 24, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This study was carried out to establish shelf life for pork cutlet of ground meat and pork lard by using various quality indicators and to understand how quality changes in these products are accelerated by temperature. The samples were selected and purchased from markets in Korea, and the chosen quality indicators were total aerobic counts and coliform group in microbiological analyses, thiobarbituric acid reactive substances assay, volatile basic nitrogen, pH, acid value, and peroxide value in physical chemical analyses, and sensory evaluation. The pork cutlet samples were stored at −18℃, −6℃, and −1℃, whereas pork lard samples were stored at 10℃, 25℃, 35℃, and 45℃. These temperature conditions were set to real distribution conditions. The samples were then analyzed using various models including of reaction orders, arrhenius equation, and Q10 value. The quality limits for each sample were calculated, and shelf life was estimated. The results of this experiment highlighted the importance of temperature control during the distribution process of these products and revealed that temperature is a useful parameter for the establishment of a basic database for shelf life.
Keywords : shelf life, pork cutlet, pork lard


October 2018, 38 (5)