Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System

• 영문명: Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System
• 발행기관: 한국축산식품학회
• 저자명: Ha-Yoon Go Sin-Young Park Hack-Youn Kim
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제43권 제3호, 412~427쪽, 전체 16쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.05.31

영문 초록

The effects of wet-aging using a commercial refrigerator (CR, 4℃) and a pulsed electric field refrigerator (PEFR, 0℃ and –1℃) on the quality of sous vide pork loin were analyzed. The moisture and fat contents, pH, CIE L*, CIE b*, chroma, and shear force of the wet-aged samples were lower than those of the raw meat samples, whereas the water holding capacity (WHC) was higher. The PEFR group showed higher pH, CIE b*, chroma, and WHC and lower weight loss than the CR samples. Electronic nose analysis indicated that positive flavor compounds were induced whereas negative flavor compounds were inhibited in the PEFR group. Wet-aging increased the sourness, saltiness, and umami of sous vide pork loin; the PEFR 0℃ samples showed the highest umami. Sensory evaluation indicated that wet-aging improved the color of sous vide pork loin. The PEFR 0℃ samples were rated higher than the raw meat and CR samples for all sensory traits. In conclusion, sous vide after wet-aging using a PEFR improved the quality of pork loin.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

pulsed electric field wet-aging sous vide pork loin quality