[논문]Quality Improvement of Pork Loin by Dry Aging

Lee, Cheol Woo; Lee, Ju Ri; Kim, Min Kyu; Jo, Cheorun; Lee, Kyung Haeng; You, Insin; Jung, Samooel

doi:10.5851/kosfa.2016.36.3.369

[국내논문] Quality Improvement of Pork Loin by Dry Aging 원문보기

Korean journal for food science of animal resources = 한국축산식품학회지, v.36 no.3, 2016년, pp.369 - 376

Lee, Cheol Woo (Division of Animal and Dairy Science, Chungnam National University) , Lee, Ju Ri (Division of Animal and Dairy Science, Chungnam National University) , Kim, Min Kyu (Division of Animal and Dairy Science, Chungnam National University) , Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agricultural and Life Science, Seoul National University) , Lee, Kyung Haeng (Department of Food and Nutrition, Korea National University of Transportaion) , You, Insin (SD Food Company) , Jung, Samooel (Division of Animal and Dairy Science, Chungnam National University)

Abstract ▼ AI-Helper

This study aimed to investigate the effects of dry aging on the quality of pork loin. Longissimus lumborum muscles were dissected from the right half of five pork carcasses and were used as the control samples. The left halves of the carcasses were aged at 2±1℃ and a relative humidity of 80% for 40 d. The total aerobic bacteria count was similar between the control and dry-aged pork loin (p>0.05). Lactic-acid bacteria was absent in both the control and dry-aged pork loins. Dry-aged pork loin contained low moisture and high protein and ash compared to the controls (p<0.05). The pH was higher and cooking loss was lower in dry-aged pork loin compared to that in the control (p<0.05). Flavor related compounds, such as total free amino acid, hypoxanthine, and inosine of pork loin were higher in dry-aged pork loin; whereas, inosine 5'-monophosphate and guanosine 5'-monophosphate were low in dry-aged pork loin than control (p<0.05). There was no difference in carnosine and anserine content between dry-aged pork loin and the control (p>0.05). Dry-aged pork loin had lower hardness and shear force and received higher core in sensory evaluation than the control (p<0.05). According to the results, dry aging improved textural and sensorial quality of pork loin.

주제어

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문제 정의

However, few studies have been conducted to det- ermine the effect of dry aging on the quality of pork, espe- cially pork cuts which contains relatively low intramuscu- lar fat. Therefore, the objective of this study was to eval- uate the influence of dry aging on the quality of pork loin (Longissimus lumborum muscle).

제안 방법

The packaged pork loins were cooked in a 75℃ water bath for 20 min and then cooled in tab water for 10 min. The analysis of texture properties of cooked pork loin were conducted by two bite system using a Texture Ana- lyzer (Model A-XT2, Stable Micro Systems Ltd., UK) with a 70 mm compression probe attachment. The cooked pork loin (2×2×1.

대상 데이터

, USA) in a complete randomized design. The experimental unit was the Longissimus lumborum muscle from half carcass. The statistical model for parameters of meat quality inc- luded the effect of dry aging as a main effect, and carca- sses and panelists for sensory analysis as covariates.

이론/모형

, Korea) and cut regularly. The scoring of each sample was done on a single sheet using a 9-point hedonic scale (1 = extremely dislike, 9 = extremely like). The sensory parameters scored were color, flavor, taste, texture, and acceptability.

성능/효과

05). Consequently, the score for overall acceptability was significantly higher in dry-aged pork loin than con- trol (p<0.05), suggesting that dry aging improved palata- bility of pork loin. Juárez et al.
05, Table 3). However, there was no significant difference in Cys and Gly content bet- ween the control and dry-aged pork loins, and Asp and Lys content were significantly lower in the dry-aged pork loin than in the control (p<0.05). Although the contents of some free amino acids are maintained or decreased in pork loin after dry aging, the amount of total free amino acid was increased in dry-aged pork loin by as much as 73% (p<0.

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