The Physico-Chemical Qualities Characteristics and Lipid Oxidation Properties of Thai-Semi Dried Pork with Four Herbs Extract during Storage

Abstract

The objective of the study was to evaluate the physio-chemical qualities quality characteristics and lipid oxidation properties of Thai-semi dried pork with four herbs extract during storage. The pork muscles (longissimus dorsi) were sliced, marinated, and dried using a convection oven at 55°C for 3 h. Nine different treatments were prepared: 1) non-added control, 2) added 0.5% turmeric extract, 3) added 1.0% turmeric extract, 4) added 0.5% galangal extract, 5) added 1.0% galangal extract, 6) added 0.5% lemongrass extract, 7) added 1.0% lemongrass extract, 8) added 0.5% black sesame extract, and 9) added 1.0% black sesame extract. Determination of pH at day 0 and day 7, T1 was significant lowest than other groups (P < 0.05). After storage of 14 days, T1, T2 and T5 showed significantly lower than other groups (P < 0.05). Water activity of (aw) T2 was lower than others at Day 0 (P < 0.05). In day 7, T7 was lower than T1, T2, T3, T6 and T9 (P < 0.05). However, T6 was the lowest among treatment groups (P < 0.05). Changes in TBARS values revealed that TBARS values were increased during storage time. T1 showed significantly lower TBARS value than other groups in day 0, 7 and 14 (P < 0.05). Total plate count were detected in all treatment groups. However, there was no evidence of Salmonella contamination in all treatment groups. The concentration of four herbs extract in this study will not suitable for using as lipid oxidation properties and improve the physio-chemical qualities characteristics of Thai-semi dried pork. The further study should be increased the concentration of herbs extract.