The objective of this study was to investigate the effect of grape pomace addition on the meat quality and storage characteristics during the aging of Jokbal (Pig’s trotters). The results obtained are summarized as follows:
Experiment 1. Study for Pork Loin with Addition Level of Grape Poma...
The objective of this study was to investigate the effect of grape pomace addition on the meat quality and storage characteristics during the aging of Jokbal (Pig’s trotters). The results obtained are summarized as follows:
Experiment 1. Study for Pork Loin with Addition Level of Grape Pomace
This study investigated quality characteristics and storage characteristics of pork loin marinated in grape pomace (raw or powder) during different storage periods. The experimental design included six treatments (CON: No addition, T1: 20% grape pomace raw, T2: 40% grape pomace raw, T3: 0.5% grape pomace powder, T4: 1.0% grape pomace powder, T5: 2.0% grape pomace powder).
The total polyphenol content of grape pomace (Skin + seed) extracts used in this study was 14.06 ± 0.07 mg eq galic acid/g, and total phenolic compound content was 207.94 ± 8.01 μg/g. In proximate composition, the pork loin aged by grape pomace powder showed increased moisture content; however, their fat content decreased significantly (p < 0.05). In addition, the pork loin with addition grape pomace resulted in higher (p < 0.05) shear force value, lightness value, and lower (p < 0.05) pH value, yellowness value than in CON. During cold storage at 4°C, the pork loin marinated in grape pomace powder was reduced the 2-thiobarbituric acid (TBA) value, volatile basic nitrogen (VBN) content, and total microbial count (TMC) value.
Therefore, marination with grape pomace powder improved the storage characteristics, and could be used to improve storage stability of pork loin.
Experiment 2. Meat Quality and Storage Characteristics of Jokbal (Pig's Trotters) by Addition Level of Grape Pomace
This study was carried out to determine the effect of addition level of grape pomace (raw or powder) on the quality characteristics and storage characteristics of Jokbal. The experimental design included five treatments (CON: No addition, T1: 5% grape pomace raw, T2: 10% grape pomace raw, T3: 0.5% grape pomace powder, T4: 1.0% grape pomace powder).
For proximate composition, the moisture content and protein content showed significantly (p < 0.05) similar to treatments. The addition of more grape pomace significantly (p < 0.05) decreased the pH value and shear force value of Jokbal, but water holding capacity (WHC) value was no significant (p < 0.05) difference among treatments. In hunter color, lightness value was significantly (p < 0.05) increased as the addition level of grape pomace was increased. In sensory characteristics, T2 and T4 showed significantly (p < 0.05) higher color score than CON, but the texture, juiciness, flavor, and total acceptability were no significant (p < 0.05) difference among treatments. Also, T4 was reduced the 2-thiobarbituric acid (TBA) value, volatile basic nitrogen (VBN) content, and total microbial count (TMC) value during cold storage day at 4°C.
Therefore, the grape pomace could be used in natural additives manufacturing Jokbal with good storage characteristics.
In conclusion, the addition of the 1.0% grape pomace powder to Jokbal improved storage period by increasing the preservative quality.
The objective of this study was to investigate the effect of grape pomace addition on the meat quality and storage characteristics during the aging of Jokbal (Pig’s trotters). The results obtained are summarized as follows:
Experiment 1. Study for Pork Loin with Addition Level of Grape Pomace
This study investigated quality characteristics and storage characteristics of pork loin marinated in grape pomace (raw or powder) during different storage periods. The experimental design included six treatments (CON: No addition, T1: 20% grape pomace raw, T2: 40% grape pomace raw, T3: 0.5% grape pomace powder, T4: 1.0% grape pomace powder, T5: 2.0% grape pomace powder).
The total polyphenol content of grape pomace (Skin + seed) extracts used in this study was 14.06 ± 0.07 mg eq galic acid/g, and total phenolic compound content was 207.94 ± 8.01 μg/g. In proximate composition, the pork loin aged by grape pomace powder showed increased moisture content; however, their fat content decreased significantly (p < 0.05). In addition, the pork loin with addition grape pomace resulted in higher (p < 0.05) shear force value, lightness value, and lower (p < 0.05) pH value, yellowness value than in CON. During cold storage at 4°C, the pork loin marinated in grape pomace powder was reduced the 2-thiobarbituric acid (TBA) value, volatile basic nitrogen (VBN) content, and total microbial count (TMC) value.
Therefore, marination with grape pomace powder improved the storage characteristics, and could be used to improve storage stability of pork loin.
Experiment 2. Meat Quality and Storage Characteristics of Jokbal (Pig's Trotters) by Addition Level of Grape Pomace
This study was carried out to determine the effect of addition level of grape pomace (raw or powder) on the quality characteristics and storage characteristics of Jokbal. The experimental design included five treatments (CON: No addition, T1: 5% grape pomace raw, T2: 10% grape pomace raw, T3: 0.5% grape pomace powder, T4: 1.0% grape pomace powder).
For proximate composition, the moisture content and protein content showed significantly (p < 0.05) similar to treatments. The addition of more grape pomace significantly (p < 0.05) decreased the pH value and shear force value of Jokbal, but water holding capacity (WHC) value was no significant (p < 0.05) difference among treatments. In hunter color, lightness value was significantly (p < 0.05) increased as the addition level of grape pomace was increased. In sensory characteristics, T2 and T4 showed significantly (p < 0.05) higher color score than CON, but the texture, juiciness, flavor, and total acceptability were no significant (p < 0.05) difference among treatments. Also, T4 was reduced the 2-thiobarbituric acid (TBA) value, volatile basic nitrogen (VBN) content, and total microbial count (TMC) value during cold storage day at 4°C.
Therefore, the grape pomace could be used in natural additives manufacturing Jokbal with good storage characteristics.
In conclusion, the addition of the 1.0% grape pomace powder to Jokbal improved storage period by increasing the preservative quality.
주제어
#Grape pomace Jokbal (Pig’s Trotters) Quality characteristics
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