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Effect of Traditional Seasoning on Quality Characteristics of Low Temperature Aging Pork

전통 양념이 저온 숙성 돼지고기의 품질특성에 미치는 영향

  • Jin, S.K. (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, I.S. (Department of Animal Resources Technology, Jinju National University) ;
  • Hur, S.J. (Department of Animal Resources Technology, Jinju National University) ;
  • Park, K.H. (Department of Animal Resources Technology, Jinju National University) ;
  • Lyou, H.J. (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, I.J. (Department of Animal Resources Technology, Jinju National University) ;
  • Hah, K.H. (National Livestock Research Institute)
  • 진상근 (진주산업 대학교 동물소재공학과) ;
  • 김일석 (진주산업 대학교 동물소재공학과) ;
  • 허선진 (진주산업 대학교 동물소재공학과) ;
  • 박기훈 (진주산업 대학교 동물소재공학과) ;
  • 류현지 (진주산업 대학교 동물소재공학과) ;
  • 김인진 (진주산업 대학교 동물소재공학과) ;
  • 하경희 (농촌진흥청 축산연구소)
  • Published : 2005.12.31

Abstract

This study was conducted to investigate the quality characteristics of seasoned pork prepared by Korean traditional 4 types seasoning such as soy sauce (T1); Kimchi sauce (T2); pickled shrimps sauce (T3) and onion sauce (T4). The samples were seasoned by the proportion of meat to seasonings (1:1). The seasoned samples were aged at $1{\pm}1^{\circ}C$ for 30 days. The results obtained were as follows; pH of T3 was higher (p<0.05) than other treatments during aging periods. Saccharinity and salinity were higher in T1. Except T3, water holding capacity (WHC) have no significantly (p>0.05) different during the aging. Shear force and Volatile basic nitrogen (VBN) were increased in T1 and T4 with aging periods. TBARS have no significantly (p>0.05) different in all treatments at the 1 day of aging, however T1 was significantly higher (p<0.05) compared with other treatments after 10 days of aging. In surface meat color, a* and b* were higher in T2 and lower in T4 with aging periods. In inner meat color, L* was decreased in all treatments with aging periods, however T4 was no significantly (p>0.05) different during aging periods. a* and b* were increased with aging periods in all treatments. Total plate counts was increased at the 10 days of aging and decreased at the end of aging. Escherichia coli of T1, T2 and T3 were decreased with aging periods, however T4 was significantly (p<0.05) increased with aging periods. Lactobacilli spp. of T2 and T3 were higher than other treatments at the beginning of aging. In sensory evaluation, T4 was higher at the beginning of aging, however T1 and T3 were increased sensory evaluation value with aging periods.

Keywords

Quality characteristics;Seasoned pork;Korean traditional seasoning

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