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KMID : 1134820130420060969
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 6 p.969 ~ p.974
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The Effect of Calcium Supplementation on Soy Sauce Seasoning and Cooking Meat
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Lee Syng-Ook
Yu Me-Hee
Choi Jun-Hyeok
Im Hyo-Gwon
Lee In-Seon
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Abstract
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In this study, liquid calcium was used to develop a calcium-fortified soy sauce-based seasoning for meat and the quality characteristics of the seasoning and cooked meat were investigated. All seasonings with different amount of liquid calcium (0, 2, 4, or 8%) showed no significant changes in pH and titratable acidity at 4oC for 9 days; however, the control seasoning and seasoning with 2% liquid calcium (Ca-2%) showed significant decreases in pH and increases in titratable acidity during storage at 20oC for 9 days, compared to the seasoning with 4% (Ca-4%) and 8% (Ca-8%) liquid calcium. We also observed that during storage at 20oC, the numbers of total aerobic bacteria, lactic acid bacteria, and yeast were significantly lower in Ca-4% and Ca-8% seasoning compared to the control or Ca-2%. The calcium contents in cooked meat seasoned with the control, Ca-2%, Ca-4%, or Ca-8% were 2.16, 33.47, 54.72, and 58.23 mg/100 g, respectively. Sensory evaluations demonstrated no significant differences in flavor, taste, juiciness, texture, and overall acceptability between the cooked meat samples. These results suggest that soy sauce seasoning supplemented with liquid calcium (2～8%) effectively increases the calcium content in cooked meat without adversely affecting its taste, flavor, and juiciness. Thus, this type of calcium-fortified seasoning may be helpful in combating the lack of calcium in modern diets.
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KEYWORD
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soy sauce seasoning, liquid calcium, quality characteristics, cooked meat
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