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KMID : 1024620060260040411
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Food Science of Animal Resources
2006 Volume.26 No. 4 p.411 ~ p.417
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Physicochemical Properties of Pork Loin Marinated with a NaCl and Sodium Tripolyphosphate Solution and Sensory Attributes of Tomato Sauce-Stewed Products using Marinated Loin
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Kim Il-Suk
Jin Sang-Keun
Park Ki-Hoon
Jeong Ki-Jong
Kim Dong-Hoon
Lee Moo-Ha
Choi Jine-Shang
Heo Soon-Ku
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Abstract
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This study was conducted to evaluate the physicochemical properties of pork loin marinated with a solution of Nan and sodium tripolyphosphate, and the sensory attributes of tomato sauce-stewed products using marinated loin. Pork loin samples were cut and assigned to 3 treatment groups [C; unmarinated control (100% distilled water), T1; 10% sodium chloride, T2; 10% sodium chloride + 3% sodium tripolyphosphate]. Samples were marinated for 24hr at . The uptake of marinade in the treatment groups was significantly greater (p<0.05) than that of C, however no significant difference between the two treatments was observed. Cooking losses were highest (p<0.05) for T1, while lowest (p<0.05) for T2. All marinated loins had a significantly higher (p<0.05) yield than the control. The pH of the marinade solution ranged from 7.00 for T1 to 8.47 for T2. The two marinated loins had a significantly higher (p<0.05) than the control. The water holding capacity (WHC) was highest for T2, and lowest for T1. CIE tended to be slightly higher in the control than either treatment group. The shear force value of yaw meat did not differ between the control and marinated muscle samples. However, cooked meat had a significantly lower (p<0.05) shear force value in T2 than C and T1. Hardness values were significantly lower (p<0.05) for both treatments compared with the control. There were no differences in texture profile, except hardness, between the control and the two treatments. Regarding the sensory evaluation of tomato sauce-stewed products manufactured with marinated pork loin, the treatment groups scored marginally well in tenderness, juiciness and overall acceptability, while the flavor score of the control was significantly higher than those of T1 and T2.
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KEYWORD
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marinade treatments, quality characteristics, pork loin, tomato stewed products
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