treatments during refrigerated stor

treatments during refrigerated storage. Judged by the surface
appearance, the bright colour of stewed-pork changed to brown
and different treatments had no significant difference (p > 0.05).
The colour changes of meat have been explained by to the formation
of carboxy form of haem pigments either carboxymyoglobin
or carboxyhaemoglobin (Millar, Moss, & Stevenson, 2000).
Stewed-pork was rich in meat flavour immediately after cooking
treatment. Score of off-odour was gradually increased with
storage extending and characteristic undesirable odour appeared
intensify due to oxidation of polyunsaturated fatty acids. Treatments
with GOG and/or CHI resulted in reduction of off-odour
scores to some extent, especially Mix2 and GOG5 treatments
which also gave aroma flavour of spice extracts. However, preserved
solution with high concentration of GOG (GOG10, Mix1)
made a masking of meaty flavour in the later.
The overall acceptance of food by consumers determines the
future of that food in the market. Therefore, increasing the
consumer acceptance of food processed with new technologies will
accelerate their market share in food industry. Different treatments
(GOG and/or CHI) resulted in significantly (p < 0.05) higher
overall acceptance scores than the control (CON) at the end of storage.
Stewed-pork treated with CHI0.5, CHI1, GOG10 and Mix1 had
no significant difference (p > 0.05) on the changes of overall acceptance
scores and high concentration GOG treated samples (GOG10,
Mix1) revealed strong spicy flavour of ginger, onion and garlic with
storage time extending. Mix2 treated samples were mostly accepted
by panellists might be attributed to oxidative and microbial
stability with possible synergistic effect of GOG and CHI. Proper
concentration of GOG giving stewed-pork a desired aroma flavour
of spice extracts was also an important factor.
4. Conclusions
Chitosan (CHI), aqueous extract of ginger, onion and garlic
(GOG) had antioxidative and antimicrobial activity on stewed-pork