Table 2. The pH values of raw pork patties containing various levels of persimmon peel extract (PPE) during chilled storage for 12 days.
| Treatments1) | Storage (d) | ||||
|---|---|---|---|---|---|
| 1 | 4 | 7 | 10 | 12 | |
| Control | 5.81±0.052)Ab | 5.79±0.01Ab | 5.82±0.04Ab | 5.91±0.09Aa | 5.86±0.04Aa |
| PPE-0.05 | 5.66±0.05Bb | 5.70±0.06Bb | 5.80±0.06Aa | 5.81±0.06Ba | 5.81±0.06Aa |
| PPE-0.1 | 5.59±0.06Cb | 5.65±0.08Bb | 5.81±0.04Aa | 5.83±0.04ABa | 5.80±0.09Aa |
| PPE-0.2 | 5.62±0.04BCc | 5.62±0.03Bc | 5.79±0.02ABb | 5.90±0.03Aa | 5.83±0.06Aab |
| As-0.05 | 5.62±0.05BCd | 5.69±0.03Bc | 5.74±0.03Bb | 5.87±0.02ABa | 5.69±0.04Bc |
| BHT-0.01 | 5.61±0.04BCc | 5.63±0.04Bc | 5.74±0.04Bb | 5.89±0.04ABa | 5.87±0.03Aa |
A-CMeans within columns with different superscript letters are significantly different (p<0.05).
a-dMeans within rows with different superscript letters are significantly different (p<0.05).
1)Control: ground pork without antioxidant, PPE-0.05: ground pork with 0.05% persimmon peel extract, PPE-0.1: ground pork with 0.1% persimmon peel extract, PPE-0.2: ground pork with 0.2% persimmon peel extract, As-0.05: pork with 0.05% ascorbic acid, BHT-0.01: pork with 0.01% butylhydroxytoluene (BHT). 2)All values are mean±standard deviation (n=4).