숙성 및 가열에 따른 돼지고기의 육색과 잔존 아질산이온의 변화

• 영문명: Change of meat color and residual nitrite on pork with aging and heating
• 발행기관: 한국축산식품학회
• 저자명: 강혜진 이승연 진상근
• 간행물 정보: 『Food and Life』제2020권 제2호, 79~86쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2020.07.31

영문 초록

This study aimed to determine the changes in meat color (L*, a*, and b*), residual nitric acid ion, myoglobin (Mb), and met-myoglobin contents in pork loin aged and heated with the addition of sodium nitrite. The meat color was measured by using a chromameter, and visual sensory evaluation was used to determine for redness and brightness. When the pork loin was aged with sodium nitrite, the redness (a*), chroma (C*) and hue angle (ΔH) values were higher, and the lightness (L*), yellowness (b*), and whiteness (W*) values were lower than those of pork loin aged without sodium nitrite. The residual nitric acid ion, myoglobin, and met-myoglobin contents were increased by the sodium nitrite treatment. Although the meat color of the heated pork loin with sodium nitrite was similar to that of the aged pork loin with sodium nitrite, the residual nitric acid ion content decreased. These results indicate that the addition of sodium nitrite to pork loin, which undergoes color fading during aging, can improve consumer preference through meat stabilization effects and reduce residual nitric acid ion formation caused by moderate heating.

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키워드

pork loin nitrite meat color aging heating