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KMID : 1024620110310010019
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Food Science of Animal Resources
2011 Volume.31 No. 1 p.19 ~ p.26
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Effects of Soybean Sauce and Pre-rigor Muscle on Physicochemical Properties of Frozen Hanwoo Patties
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Kim Hyun-Wook
Choi Ji-Hun
Choi Yun-Sang
Han Doo-Jeong
Kim Hack-Youn
Lee Mi-Ai
Kim Si-Young
Kim Cheon-Jei
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Abstract
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In this study, we evaluated the physicochemical and sensorial properties of frozen Hanwoo beef patties prepared from prerigor and post-rigor muscle with soybean sauce or sodium chloride. The pH of the soybean sauce treatments was lower than the sodium chloride treatments (p<0.05); however, the Hanwoo patty prepared from pre-rigor muscle with soybean sauce had a lower cooking loss and smaller diameter than the Hanwoo patty prepared under the same conditions from post-rigor muscle (p<0.05). The addition of the soybean sauce inhibited lipid oxidation due to the antioxidative materials in soybean sauce such as melanoidin. The hardness of patties prepared from pre-rigor treatment was lower relative to those prepared from post-rigor muscle (p<0.05); however, there was no significant difference between springiness, cohesiveness, and chewiness (p>0.05). In the sensory evaluation, patties prepared from pre-rigor muscle with soybean sauce had a significantly high score in all traits (p<0.05); thus, pre-rigor muscle with soybean had the highest overall acceptability. Furthermore, the addition of soybean sauce to pre-rigor muscle produced similar effects as those observed for the addition of sodium chloride in regards to psychochemical properties. Moreover, meat products produced from pre-rigor muscle will have better antioxidative and sensorial properties.
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KEYWORD
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Hanwoo, hot-boning, pre-rigor, soybean sauce, beef patty
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