Changes of Quality Characteristics of Spicy Fermented Pork with Atmosphere Packaging during Storage

This study was carried out to evaluate the quality characteristics of the spicy fermented pork with traditional seasonings. The samples, outside muscle of pork ham, were cut to cube (7×10×2 cm 3 ) and five traditional seasonings such as soy sauce (T1), Kimchi sauce(T2), pickled shrimps sauce (T3), onion sauce (T4) were seasoned by the proportions of meat to seasonings (1:1), respectively. The seasoned samples were fermented at 1±1 for 10 days. And then, the spicy fermented meat was atmosphere packaged and ℃ stored at 1±1 for up to 28 days. The pH level of fermented pork has been decreased at the end of the ℃ storage compared to the early storage days. The pH level of T3 was higher than that of other treatments during the whole storage days. The salinity and saccharinity of treatments were increased during the storage periods in T1, T3 and T4. TBARS in all treatments was significantly high at the later days of the storage compared to the early days of the storage. VBN was increased until the 21 days of storage and decreased rapidly since then. There were no significant differences in WHC among the all treatments. The shear force was increased with storage in all treatments group. The L* values of surface meat showed a tendency of increasing value along the storage days and the a*, b* values showed a tendency of decreasing value. The number of total bacteria and lactic acid bacteria were tended to increase during storage, while E. coli was decreased as storage period extended. In the results of sensory evaluation, T1 had the highest score in overall acceptability. (Key words : Quality characteristics, Traditional seasonings, Fermented pork)