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KMID : 1134819980270030482
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 3 p.482 ~ p.488
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Studies on the Improvement of Pork Meat Quality Using Salt - Fermented Shrimp
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Ahn Dong-Hyun
Kim Tae-Hyung
Choi Ja-In
Kim Sae-Na
Park So-Yeoun
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Abstract
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This study was carried out to determine the effect of treating with salt-fermented shrimp on quality of pig meat. The treated pig meats were stored at 4℃, 10℃, 20℃ or 4℃ after placing 20℃ for 36 hours, respectively. Meat tenderness was improved more at 20℃ storage than at 10℃ and 4℃ storage. However, in water holding capacity, the meat stored at 4℃ was increased more than them of 10℃ and 20℃. Cooking loss was decreased more at 4℃ than the other storage temperatures. When meat color observed, it was good at the early stage of storage but went down to the worse gradually. According to the result of SDS-PAGE, myofibrillar proteins were degraded more after treated with salt-fermented shrimp than the control. Among them, titin-Ⅰ was especially degraded after 2 days at 4℃ storage even though it was degraded after 1 day at 10℃ and 20℃ storage. These results suggest that salt-fermented shrimps cause to improve the quality of pork meats by increasing the meat color, meat tenderness and water holding capacity at the early stage of storage.
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KEYWORD
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salt-fermented shrimp, pork meat quality
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