Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Physical Characteristics of Seasoning Pork during Aging 8t Cold Temperature

저온 숙성에 의한 양념 돈육의 물리적 특성

  • Hah Kyung-Hee (National Livestock Research Institute) ;
  • Ahn Chong-Nam (National Livestock Research Institute) ;
  • Joo Seon-Tea (Devision of Animal Science, Gyeongsang National University) ;
  • Park Gu-Boo (Devision of Animal Science, Gyeongsang National University) ;
  • Sung Nak-Ju (Department of Food and Nutrition, Gyeongsang National University) ;
  • Park Ki-Hoon (Department of Animal Resources Technology, Jinju National University) ;
  • Kim Il-Suk (Department of Animal Resources Technology, Jinju National University) ;
  • Jin Sang-Keun (Department of Animal Resources Technology, Jinju National University) ;
  • Chung Ku-Young (Dept. of Animal Science and Technology, College of Life Science and Natural Resources, Sangji University)
  • 하경희 (농촌진흥청 축산연구소) ;
  • 안종남 (농촌진흥청 축산연구소) ;
  • 주선태 (경상대학교 동물자원과학부) ;
  • 박구부 (경상대학교 동물자원과학부) ;
  • 성낙주 (경상대학교 식품영양학과) ;
  • 박기훈 (진주산업대학교 동물소재공학과) ;
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 정구용 (상지대학교 생명자원과학대학 동물자원학과)
  • Published : 2005.12.01
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Abstract

This study was carried out to evaluate the physical characteristics of seasoned pork using low fat loin portion. The samples, pork loins were cut by the shape of cube $(5\times15\times5cm)$ and seasoned pork with Korean traditional sauces such as soy sauce base (T1), red pepper sauce base (T2), and soybean sauce base (T3) in the same proportion of meat seasonings, respectively. The seasoned samples were aging at $1\pm1^{\circ}C$ for 28 days. pH of seasoned pork with soybean sauce and red pepper sauce were higher compared to seasoned pork with soy sauce at 1 day of aging and pH of all treatments were not much changed during aging periods. Shear force was decreased in seasoned pore with soybean sauce and red pepper sauce, however seasoned pork with soy sauce was increased during aging periods. Water holding capacity (WHC) was decreased in seasoned pork with soy sauce and red pepper sauce, but seasoned pork with soybean sauce was maintained during aging periods. Cooking loss of seasoned pork with soy sauce was higher than other treatment. Myofibrillar fragmentation index (MFI) or all treatment was increased during in Periods (T3>T2>T1). Tenderness or seasoned pork could be improved by the soybean sauce and red pepper sauce. Both soybean and red pepper sauce were decreased shear lone and increased MFI and WHC of seasoned pork Tenderness of seasoned pork were improved by the soybean sauce and red pepper sauce.

본 연구는 저지방 등심 부위를 이용한 양념 돈육의 물리적 특성에 관한 것으로 돼지고기의 등심을 채취하여 $5\times15\times5cm$ 크기로 자른 후 육을 동일한 비율의 양념액에 침지하여 $1\pm1^{\circ}C$에서 28일간 숙성하면서 양념육(seasoned pork with soy sauce base, T1 : seasoned pork with red pepper sauce base, T2; seasoned pork with soybean sauce base, T3)의 품질 특성을 측정한 결과는 다음과 같다. 된장 소스와 고추장 소스로 양념한 돈육의 pH는 숙성 1일부터 간장 소스로 양념한 돈육에 비해 높게 나타났으며, 숙성기간에 따른 pH의 변화는 나타나지 않았다. 전단가는 된장 소스와 고추장 소스로 양념한 돈육은 숙성기간동안 감소한 반면, 간장 소스로 양념한 돈육은 증가하여 연도가 증가하였다. 간장과 고추장 소스로 양념한 돈육의 보수력은 감소한 반면 된장 소스로 양념한 돈육은 전 숙성기간 동안 유지되었으며, 가열 감량은 간장 소스로 양념한 돈육이 다른 처리구에 비해 높았다. 근원섬유 소편화도는 숙성기간 동안 모든 처리구에서 증가되었으며 된장 소스로 양념한 돈육이 가장 높은 소편화도를 간장 소스로 양념한 돈육이 가장 낮은 소편화도 증가를 보였다. 따라서 본 실험에서는 고추장 소스와 된장 소스로 양념한 돈육이 전단가, 보수력은 물론 근원섬유 소편화도가 높게 나타나 간장으로 양념한 돈육보다는 고추장이나 된장으로 양념한 돈육이 조직감을 개선시키는데 크게 기여하는 것으로 나타났다.

Keywords

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