[논문]Changes in Sensory Compounds during Dry Aging of Pork Cuts

Hwang, Young-Hwa; Sabikun, Nahar; Ismail, Ishamri; Joo, Seon-Tea

doi:10.5851/kosfa.2019.e29

[국내논문] Changes in Sensory Compounds during Dry Aging of Pork Cuts 원문보기

Food science of animal resources, v.39 no.3, 2019년, pp.379 - 387

Hwang, Young-Hwa (Institute of Agriculture & Life Science, Gyeongsang National University) , Sabikun, Nahar (Division of Applied Life Science (BK21+), Gyeongsang National University) , Ismail, Ishamri (Division of Applied Life Science (BK21+), Gyeongsang National University) , Joo, Seon-Tea (Institute of Agriculture & Life Science, Gyeongsang National University)

Abstract ▼ AI-Helper

The effects of dry-aging on changes in taste compounds and electronic taste sensing traits of pork were investigated. Ten pork belly and shoulder blade cuts were divided into wet-aging and dry-aging treatments and stored for 21 days at $2^{\circ}C$. The contents of nucleotides and free amino acids, and electronic tongue analysis were investigated at different aging periods (1, 7, 14, and 21 days). The contents of inosine and hypoxanthine of dry-aged pork cuts increased more rapidly, and they were significantly (p<0.05) higher than wet-aged pork cuts. Total free amino acids of dry-aged pork cuts were also significantly (p<0.05) higher than those of wet-aged pork cuts after 21 days of aging. Consequently, umami intensity of dry-aged pork cuts increased more rapidly and the values were significantly (p<0.05) higher than those of wet-aged pork during 21 days of aging. Results suggested that the better palatability of dry-aged pork cuts might be due to higher umami intensity in relation to higher contents of inosine, hypoxanthine, and free amino acids.

주제어

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제안 방법

2 mL/min with a total run time of 16 min. Identification and quantification of the nucleotides were evaluated by comparing the retention times and peak areas of samples with IMP (inosine monophosphate), inosine and hypoxanthine standards.
, 2018b). In this study, we investigated the changes in taste compounds and sensory characteristics of dry-aged pork belly and shoulder blade cuts during 21 days of aging. The nucleotides and free amino acids were investigated for taste compounds, and sensory characteristics were evaluated by electronic tongue system.
Each treatment units was labelled as follows: SW (shoulder blade-wet aging), SD (shoulder blade-dry aging), BW (belly-wet aging), and BD (belly-dry aging). The samples were aged at 2℃ in a cold room with a relative humidity of 80% for 21 days each, and the taste compounds and sensory characteristics were investigated every week.

데이터처리

Analysis of variance (ANOVA) was performed, and Duncan’s multiple range tests were performed to determine the difference of means, with p<0.05 representing statistical significance.

이론/모형

Electronic tongue measurements were made using published method (Hwang et al., 2018a). Sample solutions for electronic tongue system were extracted by 100 g ground meat with 400 mL hot water (1:4, w/v) of 85℃ for 10 min followed by centrifugation at 3,000×g for 10 min.

성능/효과

After 21 days of aging, the most free amino acids except Asp, Cys, and Met in dry-aged pork cuts were increased significantly (p<0.05) as compared to wet-aged pork cuts (Table 1).
Contrarily, the sourness values of dry-aged pork cuts decreased more rapidly compared to wet-aged pork cuts, and there were significant (p<0.05) differences in sourness between wet- and dry-aged pork cuts on the 14th and 21st day of aging.
5℃ had reported earlier (Dannert and Pearson, 1967), and our results also confirmed these findings. In this study, a rapid decrease in the IMP content and an increase in inosine and hypoxanthine of dry-aged pork cuts were observed as compared to wet-aged pork cuts. This can be due that IMP is related to flavor formation (Mottram and Nobrega, 2002) while inosine and hypoxanthine are related to umami and a bitter taste (Mateo et al.
When relative umami and sourness intensity values were computed from baseline in first day of aging, umami intensity of dry-aged pork cuts increased more rapidly and the values were significantly (p<0.05) higher than those of wet- aged pork during 21 days of aging (Fig. 3).

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