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KMID : 1024620060260020229
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Food Science of Animal Resources
2006 Volume.26 No. 2 p.229 ~ p.235
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The Effects of Marination Condition on Quality Characteristics of Cured Pork Meat and Sensory Properties of Pork Jerky
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Choi Ji-Hun
Jeong Jong-Youn
Choi Yun-Sang
Han Doo-Jeong
Kim Hack-Youn
Lee Mi-Ai
Lee Eui-Soo
Paik Hyun-Dong
Kim Cheon-Jei
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Abstract
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The purpose of this study was to investigate the effect of marination condition(immersion and tumbling) on quality characteristics of cured pork meat and sensory properties of pork jerky. Pork meat was immersed for 1, 6, 12, 24, and 48 hours or tumbled for 10, 20, 30, and 60 minutes with curing solution. The jerky was made from cured pork meat immersed for 6, 12, 24, and 48 hours or tumbled fer 10, 20, 30, and 60 minutes. The curing yields and water holding capacity in immersion and tumbling treatments were increased as marination time increased, and the curing yields of tumbling treatments were higher than those of immersion treatments, but water holding capacity was not. The pH value of all treatments were not significantly different. CIE - and -value of immersion treatments were significantly decreased as marination time increased, but CIE -value were increased. Objective color of tumbling treatments showed a similar tendency with those of immersion treatment. The sensory properties of pork jerky were not significantly different between immersion and tumbling treatments.
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KEYWORD
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pork jerky, tumbling, immersion, sensory evaluation
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