The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins

• 영문명: The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins
• 발행기관: 한국축산식품학회
• 저자명: 김예지 정태준 김태경 이재훈 신동민 유환희 최윤상
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제43권 제2호, 269~281쪽, 전체 13쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.03.31

영문 초록

In this study, we evaluate the effect of gelatin coating and sonication of wetaged pork loin on quality. The moisture content of wet-aged pork loin with sonication and gelatin coating was the highest in the G5S sample (5% gelatin coating and sonication), while the moisture content of wet-aged pork loin with sonication was higher than that without sonication. The pH of wet-aged pork loin with sonication was lower than that without sonication. The aging loss of 5% gelatin coating with sonication was significantly lower than that of G0 (control), while the cooking loss was the lowest in G0 wet-aged pork loin. The water holding capacity of the wet-aged pork loin was the highest in G1. The thiobarbituric acid reactive substances value of wet-aged pork loin was significantly decreased with coating and not affected by sonication. The gelatin coating and sonication treatment significantly increased the myofibrillar fragmentation index of the samples. Shear force of wet-aged pork loin significantly decreased as the samples were gelatincoated and sonicated. The myofibrillar and total protein solubilities were not significantly different between samples. In conclusion, the 1% gelatin coating with sonication can enhance the quality of wet-aged pork loin.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

gelatin sonication wet-aging pork loin quality properties