Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effect of Dietary Supplementation of Zeolite on the Quality of Pork Shoulder Before and After Cooking

제올라이트 급여가 돈육 목살의 조리 전후 품질에 미치는 영향

  • Kim, Cheong-Bin (Department of Physics Education, Sunchon National University) ;
  • Yang, Chul-Ju (Department of Animal Science and Technology, Sunchon National University) ;
  • Choi, Ok Ja (Department of Food & Cooking Science, Sunchon National University) ;
  • Jung, Hee Nam (Department of Food & Cooking Science, Sunchon National University) ;
  • Shim, Ki Hoon (Department of Food & Cooking Science, Sunchon National University)
  • 김정빈 (순천대학교 사범대학 물리교육과) ;
  • 양철주 (순천대학교 생명산업과학대학 동물자원학과) ;
  • 최옥자 (순천대학교 생명산업과학대학 조리과학과) ;
  • 정희남 (순천대학교 생명산업과학대학 조리과학과) ;
  • 심기훈 (순천대학교 생명산업과학대학 조리과학과)
  • Received : 2014.01.20
  • Accepted : 2014.03.27
  • Published : 2014.04.30
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Abstract

The purpose of the study was to investigate the quality characteristics and sensory properties of fresh and boiling pork shoulder at different feed ration of zeolite (0, 0.5, 1.0 and 2.0%). All of the dietary zeolite groups had significantly higher pH than the control; 0.5% zeolite (6.14) had the highest pH. Cooking loss was significantly higher in the control compared to other treatments; further, the loss, increased as the feed ratio of zeolite addition increased. The cooking loss of fresh pork shoulder fed with 0.5% zeolite (22.47%) was significantly lower than other treatments. The dissolution crude lipid of 0.5% zeolite was the lowest, but was not significant. In the Hunter's color value of fresh pork shoulder, the L and a values were significantly higher in 0.5% zeolite compared to other treatments, whereas the b value was significantly higher in 2.0% zeolite. In the Hunter's color value of boiling pork shoulder, the L and b values with 0.5% zeolite were significantly higher compared to other treatments; however, the a value was not significantly different between groups. The hardness, springiness, cohesiveness, gumminess and chewiness of fresh pork shoulder were significantly increased as the feed ration of zeolite increased. These properties, except for springiness in boiling pork shoulder were significantly increased as the feed ration of zeolite increased. Furthermore, sensory characteristics of color, taste, flavor, appearance and overall preference were significantly higher in boiling pork shoulder with 0.5% zeolite compared to other treatments. Also, texture preference, which was decreased as the feed ratio of zeolite increased, was higher in the control compared to other treatments. In conclusion, the quality characteristics and sensory properties of pork shoulder meat were enhanced with the dietary supplementation of zeolite.

Keywords

References

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