ABSTRACTS
In nowaday society, it is a fact that increased consumers income and interests related to health are changed spending habit to food. This is resulting to a social change where people are becoming more interested in quantity than quality. As pork is loved by most Koreans but has an...
ABSTRACTS
In nowaday society, it is a fact that increased consumers income and interests related to health are changed spending habit to food. This is resulting to a social change where people are becoming more interested in quantity than quality. As pork is loved by most Koreans but has an image of being unhealthy, therefore, more effort and research on pork in order to follow the trend of modern consumers is being emphasized. Here, the dry-aging method is coming to the highlight due to this trend. Research on finding the most efficient dry-aging process is being conducted by analyzing the physicochemical properties and quality characteristics of pork. Research was conducted by comparing the pork belly(bacon), which is the most favored part of the pig by Korean consumers, and the front leg. The front leg was chosen because it was a similar amount of protein with the pork belly, but has a huge difference in fat.
The amount of weight reduction was relatively higher in the pork belly which has more fat than the front leg and the amount of weight continuously reduced in both samples for the dry-aging periods. Essential amino acids increased as time passes and was found more in the front leg than the belly. All nonessential amino acids except glutamin increased in both samples, though the front leg showed a higher increase than the belly. Both samples showed a tremendous increase in essential and nonessential amino acids on the 4th week. Related to chromaticity, during dry-aging periods, the lightness (L) and redness (a) reduces but the yellowness (b) increases. On texture change both samples had a reduce on springiness, cohesiveness, chewiness, and hardness as they ripened. When analyzing the microorganisms, both samples were negative on salmonella and listeria. However, at the 4th week the amount of E.coli tremendously increased to the level where it is not allowed by the Food Sanitation Act, therefore inappropriate as food consumption.
To summarize the results, elements that interact in making sweet tastes such as Glycine, Alanine, Threonine, Proline, and Serine increased and Glutamic acids, Unami taste also showed an increase. Essential amino acids and nonessential amino acids also showed an continuous increase but at the 4th week an amount of E.coli that makes the samples uneatable was also found. When considering the amount of moister, 2~3 weeks of ripening is most approvable because the amount of pork reduces as water loss occurs, which influences its value as a goods. Pork dry-aging showed to have impressive results on quality characteristics and nutritions, and when considering harmful elements such as E.coli, taste, and efficiency as a product, the results of the 3 week samples showed to be the best. These basis are hoped to help the enhancement of the position on pork in the market and further research on ripening.
ABSTRACTS
In nowaday society, it is a fact that increased consumers income and interests related to health are changed spending habit to food. This is resulting to a social change where people are becoming more interested in quantity than quality. As pork is loved by most Koreans but has an image of being unhealthy, therefore, more effort and research on pork in order to follow the trend of modern consumers is being emphasized. Here, the dry-aging method is coming to the highlight due to this trend. Research on finding the most efficient dry-aging process is being conducted by analyzing the physicochemical properties and quality characteristics of pork. Research was conducted by comparing the pork belly(bacon), which is the most favored part of the pig by Korean consumers, and the front leg. The front leg was chosen because it was a similar amount of protein with the pork belly, but has a huge difference in fat.
The amount of weight reduction was relatively higher in the pork belly which has more fat than the front leg and the amount of weight continuously reduced in both samples for the dry-aging periods. Essential amino acids increased as time passes and was found more in the front leg than the belly. All nonessential amino acids except glutamin increased in both samples, though the front leg showed a higher increase than the belly. Both samples showed a tremendous increase in essential and nonessential amino acids on the 4th week. Related to chromaticity, during dry-aging periods, the lightness (L) and redness (a) reduces but the yellowness (b) increases. On texture change both samples had a reduce on springiness, cohesiveness, chewiness, and hardness as they ripened. When analyzing the microorganisms, both samples were negative on salmonella and listeria. However, at the 4th week the amount of E.coli tremendously increased to the level where it is not allowed by the Food Sanitation Act, therefore inappropriate as food consumption.
To summarize the results, elements that interact in making sweet tastes such as Glycine, Alanine, Threonine, Proline, and Serine increased and Glutamic acids, Unami taste also showed an increase. Essential amino acids and nonessential amino acids also showed an continuous increase but at the 4th week an amount of E.coli that makes the samples uneatable was also found. When considering the amount of moister, 2~3 weeks of ripening is most approvable because the amount of pork reduces as water loss occurs, which influences its value as a goods. Pork dry-aging showed to have impressive results on quality characteristics and nutritions, and when considering harmful elements such as E.coli, taste, and efficiency as a product, the results of the 3 week samples showed to be the best. These basis are hoped to help the enhancement of the position on pork in the market and further research on ripening.
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