돈육 등심, 우육 등심, 닭 가슴살의 습식 숙성 기간에 따른 이화학적 특성 변화

• 영문명: Changes in physicochemical characteristics of pork loin, beef loin and chicken breast with various wet aging periods
• 발행기관: 한국축산식품학회
• 저자명: 조한결 김학연
• 간행물 정보: 『Food and Life』제2023권 제1호, 19~27쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.03.31

영문 초록

In this study, the physicochemical characteristics of pork loin, beef loin, and chicken breast with various wet aging periods were analyzed to derive an appropriate wet aging period for each livestock. Pork loin and chicken breast were stored at 4℃ for 0, 1, and 2 weeks, and beef loin was stored at 4℃ for 0, 1, 2, 3, and 4 weeks, and proximate compositions, water holding capacity (WHC), cooking yield, shear force, volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and sensory evaluation were analyzed. In case of WHC, pork loin was the highest in weeks 0 and 1, and beef loin showed similar values in weeks 0 to 2, and increased in weeks 3, 4 (p<0.05). Chicken breast showed no significant changes of WHC. Cooking yield showed no significant differences during the aging period in all samples. All samples had the lowest shear force at the 2nd week of aging during all aging periods. In case of VBN, pork loin showed an increasing tendency in weeks 0 and 2, and chicken breast were significantly increased (p<0.05), beef loin showed no significant changes, and TBARS, pork loin and chicken breast showed no significant changes in weeks 1 and 2, beef loin showed similar values in weeks 1 to 3. In the sensory evaluation, all samples showed the best results in weeks 2. As a result, the most appropriate wet aging period is considered to be 2 week for pork loin, beef loin and chicken breast.

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키워드

pork beef chicken wet-aging physicochemical characteristics