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KMID : 1024620050250040397
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Food Science of Animal Resources
2005 Volume.25 No. 4 p.397 ~ p.402
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Physical Characteristics of Seasoning Pork during Aging 8t Cold Temperature
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Hah Kyung-Hee
Ahn Chong-Nam
Joo Seon-Tea
Park Gu-Boo
Sung Nak-Ju
Park Ki-Hoon
Kim Il-Suk
Jin Sang-Keun
Chung Ku-Young
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Abstract
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This study was carried out to evaluate the physical characteristics of seasoned pork using low fat loin portion. The samples, pork loins were cut by the shape of cube and seasoned pork with Korean traditional sauces such as soy sauce base (T1), red pepper sauce base (T2), and soybean sauce base (T3) in the same proportion of meat seasonings, respectively. The seasoned samples were aging at for 28 days. pH of seasoned pork with soybean sauce and red pepper sauce were higher compared to seasoned pork with soy sauce at 1 day of aging and pH of all treatments were not much changed during aging periods. Shear force was decreased in seasoned pore with soybean sauce and red pepper sauce, however seasoned pork with soy sauce was increased during aging periods. Water holding capacity (WHC) was decreased in seasoned pork with soy sauce and red pepper sauce, but seasoned pork with soybean sauce was maintained during aging periods. Cooking loss of seasoned pork with soy sauce was higher than other treatment. Myofibrillar fragmentation index (MFI) or all treatment was increased during in Periods (T3>T2>T1). Tenderness or seasoned pork could be improved by the soybean sauce and red pepper sauce. Both soybean and red pepper sauce were decreased shear lone and increased MFI and WHC of seasoned pork Tenderness of seasoned pork were improved by the soybean sauce and red pepper sauce.
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KEYWORD
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seasoned pork, soy sauce, red pepper sauce, soybean sauce, physical characteristics
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