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| Individual and Interactive Effects of Aqueous Extracts of Three Natural Spices on Quality Preservation of Chilled Pork |
| LIU Meng-jia;ZHOU QIANG;LIN Hai-hong |
| Minnan Science and Technology Institute, Fujian Normal University, Quanzhou 362332, China |
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Abstract Chilled pork loin was soaked in different concentrations of aqueous extracts of star anise, white pepper and
cinnamon prepared by ultrasonic-assisted extraction and then stored at 0 - 4 ℃ to evaluate their effect in meat preservation.
Freshness assessment of stored pork was performed by measuring total bacterial count, total volatile basic nitrogen
(1/TVB-N), drop loss and sensory evaluation scores. Aqueous extracts of star anise, white pepper and cinnamon at
0.2, 0.05 g/100 mL and 0.05 g/100 mL were all effective for preserving chilled pork. The results of optimization
using one-factor-at-a-time and orthogonal array design method indicated that their respective extracts at 0.2, 0.02 g/100 mL and
0.1 g/100 mL, when used together, provided a good combination of sensory evaluation scores and 1/TVB-N and hence
may be considered as a good preservative for chilled pork.
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2013, Vol. 27 
