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KMID : 1011620100260050530
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 5 p.530 ~ p.536
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Effects of Seasonings and Flavor Spices on Tenderizing Activity of Fig and Kiwifruit Sauce for Meat Cooking
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김미현:Kim Mi-Hyun
김미정:Kim Mee-Jeong/노정해:Rho Jeong-Hae
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Abstract
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This study was the tenderizing activity of fig and kiwifruit using meat cooking. Furthermore, the effects of various seasonings and flavor spices were investigated. The proteolytic activity of kiwifruit was 36,513 uM/g fruit, whereas that of fig was 24,131 uM/g fruit. The best amount of fruit for meat cooking was 3~5% for kiwifruit and 5% for fig among three different dilutions, 3%, 5% & 10%. The effect of fruit ratio showed that treatment with "kiwifruit only" produced the best organoleptic results, and there was no significant difference between the kiwifruit and fig ratios, 3:0, 2:1, 1:1. The best marinating time for meat tenderizing by fig and kiwifruit was 6hr at 4℃. The best marinating temperature for meat tenderizing by fig and kiwifruit was 25℃ rather than 4℃. Fruit sauce containing basic seasonings such as soy sauce, sugar, oligosaccharides, and sesame oil had a pH of 4.64 for fig and 4.23 for kiwifruit. The addition of soy sauce, oligosaccharides, and rice wine decreased the proteolytic activity of the fruits. Fruit sauce containing basic seasonings, garlic, ginger, onion and scallion had a pH of 4.71 for fig and 4.43 for kiwifruit. Finely chopped garlic, finely chopped scallion, and pureed onion, finely chopped ginger, and pear juice, all increased the proteolytic activity of the fruits. There the fruit sauce containing seasonings and flavory spices for meat cooking improved the tenderness and preference in terms of sensory evaluation without undesirable taste or increased fruits.
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KEYWORD
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kiwifruit, fig, sauce, meat cooking, tenderizing activity
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