발효 유제품에 침지한 돈육 등심의 품질 특성

• 영문명: The Quality Properties of Pork Loin Marinated in Various Dairy Products
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 이정아(Jeong-Ah Lee) 박신영(Sin-Young Park) 이솔희(Sol-Hee Lee) 강규민(Kyu-Min Kang) 홍종환(Jong-Hwan Hong) 이강민(Kang-Min Lee) 김학연(Hack-Youn Kim)
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』Current Topics in Lactic Acid Bacteria and Probiotics 5권 2호, 52~58쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2019.12.30

영문 초록

Lactic acid bacteria (LAB) and probiotics have mostly consumed as dairy products such as city milk, fermented drinking yogurt and stirred yogurt, and LAB and probiotics have become popular to contribute to the flavor, taste, or preservation of food. In this study the effects of various milk products on the physicochemical properties of pork loin were determined. Pork loin samples were marinated in city milk, drinking yogurt and stirred yogurt for 24 hours, and were compared with the raw pork loin (control). Proximate, pH, color, shear force, electronic nose, and sensory evaluation were investigated quality properties of pork loin. The pre- and post- cooking pH was lowest in pork loin marinated in stirred yogurt(p <0.05). The pre-cooking lightness was significantly higher in pork loin marinated in city milk(p<0.05). The redness of pork loin marinated in stirred yogurt and drinking yogurt were significantly higher(p <0.05), but the shear force of pork loin marinated in stirred yogurt was significantly lower(P<0.05). The sensory evaluation of pork loin marinated in stirred yogurt were the highest(p<0.05). These results showed that various milk product marinating could be used to improve the quality characteristics and flavor of pork loin.

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키워드

lactic acid bacteria probiotics pork loin physicochemical properties