This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory p...
This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.
This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.
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제안 방법
Each sample was coded with a randomly selected 3-digit num- ber. Sensory evaluations were performed under fluores- cent lighting. Panelists were instructed to cleanse their palates with water before tasting the next samples.
Panelists were instructed to cleanse their palates with water before tasting the next samples. The color (1 = extremely undesirable, 10 = extremely desir- able), flavor (1 = extremely undesirable, 10 = extremely desirable), tenderness (1 = extremely tough, 10 = extremely tender), juiciness (1 = extremely dry, 10 = extremely juicy), and overall acceptability (1 = extremely undesirable, 10 = extremely desirable) of the cooked samples were evaluated using a 10-point descriptive scale. This analysis was conducted using the hedonic test described by Bergara-Almeida and da Silva (2002).
Therefore, the objective of this study was to compare the quality characteristics of pork loin cured with three different types of salts.
대상 데이터
Three different modes of treatments were prepared. The treatment sample was prepared using different curing solutions; salt (8%), phosphate (1%), and ice water (91%); and refined salt, solar salt, and bamboo salt, were employed respectively. Table 1 shows the prox- imate composition, pH, color, and salinity of various salt.
데이터처리
One way analysis of variance was performed on all the vari- ables measured using the general linear model (GLM) procedure of the SAS statistical package (2008). Dun- can’s multiple range test (p<0.05) was used to determine the differences among treatments.
One way analysis of variance was performed on all the vari- ables measured using the general linear model (GLM) procedure of the SAS statistical package (2008). Dun- can’s multiple range test (p<0.
이론/모형
10) was determined by Kjeldahl method using an automatic Kjeldahl nitrogen analyzer (Kjeltec® 2300 Analyzer Unit, Foss Tecator AB, Sweden). Ash content was determined according to AOAC method 920.153 (muffle furnace).
, Korea). Fat content (960.69) was determined by the Soxhlet method using a solvent extraction system (Soxtec® Avanti 2050 Auto System, Foss Tecator AB, Sweden) and protein content (981.10) was determined by Kjeldahl method using an automatic Kjeldahl nitrogen analyzer (Kjeltec® 2300 Analyzer Unit, Foss Tecator AB, Sweden). Ash content was determined according to AOAC method 920.
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