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The quality characteristics of seasoned pork with sauces containing different concentrations of fermented Oenothera biennis juice such as 5% (5-SP), 10% (10-SP) and 15% (15-SP) during storage for 15 days at 10°C were investigated. The pH level decreased after storage for 6 days and pH 4.83∼4.90 after storage for 15 days in all tested seasoned pork. The titratable acidity increased significantly after 6 days but did not show significant differences between seasoned pork. The total bacteria of seasoned pork were 10 7 CFU/g (control) and 10 6 CFU/g (5-SP and 10-SP) after storage for 9 days. The total bacteria showed a lower 1∼2 log cycle in seasoned pork with fermented Oenothera biennis juice compared to control. The volatile basic nitrogen contents of seasoned pork were 18.02 mg% (control), 15.41 mg% (5-SP), 14.47 mg% (10-SP), and 17.51 mg% (15-SP) after storage for 15 days at 10°C, respectively. The a value (red) of pork seasoned with fermented Oenothera biennis juice was higher than that of control and decreased during storage. Cooking loss and water holding capacity of 5-SP and 10-SP were better than those of control and 15-SP during storage. The 5-SP showed the best sensory score in taste (4.00), color (4.00), flavor (3.91), and overall acceptability (4.09) among various seasoned pork groups.

The characteristics and quality changes of sauces containing different concentrations (5, 10, and 15%) of fermented Oenothra biennis juice (FOBJ) were studied for its potential as a new meat seasoning suace. pH of the seasoning sauce was ranged from 5.23 to 5.37. Sugar content of seasoning sauces increased decreasing on increase of FOBJ concentration while the color (L, a, b) decreased. DPPH radical scavenging ability and TBARS values of the seasoning sauce was increased significantly by the addition of FOBJ (p<0.05). The total bacteria number of the seasoning sauces was approximately 3 log CFU/g while coliform bacteria were not detected in all tested sauces. The sauce containing 5% FOBJ showed the highest value in taste, color, overall acceptability among all tested sauces. The pH and titratable acidity of the meat seasoning sauces was not changed significantly during 25 days at 10℃. The total bacteria number of the seasoning sauces was steadly 3.62~3.83 log CFU/g for 25 days at 10℃. The number of coliform was not detected during storage periods. These results suggested the possibility of development of new meat seasoning sauce containing FOBI.

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