학술논문
The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations
이용수 2
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Yu-Min Son Eun-Yeong Lee AMM Nurul Alam Abdul Samad Md Jakir Hossain Young-Hwa Hwang Jeong-Keun Seo Chul-Beom Kim Jae-Ha Choi Seon-Tea Joo
- 간행물 정보
- 『Food Science of Animal Resources』제44권 제4호, 899~911쪽, 전체 13쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2024.07.01
4,360원
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국문 초록
This research investigated the synergic outcome of high intensity ultrasound (HIU) treatment and wet-dry combined aging (WDCA) on physiochemical characteristics and lipid oxidation during refrigerated storage to ameliorate pork meat’s quality and shelf life. The CIE b* values, cooking loss (CL %), and pH of the HIU treated samples were higher than those of the control over the aging period. They were significantly (p<0.05) modified by the aging period and ultrasound (US) treatment. However, the released water (RW %) and moisture were not significantly influenced by US treatment (p>0.05). The Warner-Bratzler shear force of HIU-treated samples was lower over control values except in 7–14 d, and it showed a significant difference between control and US treatment according to the significance of HIU (p<0.05). The thiobarbituric acid reactive substance of HIU-treated samples was significantly higher (p<0.05) than control values over the aging period. These results suggested that HIU treatment and WDCA showed a synergistic effect of maximizing the tenderness, but lipid oxidation was higher than before ultrasonic treatment. In agreement with this, the most favorable approach would involve implementing wet aging for a period of two weeks followed by dry aging for a period not exceeding one week after the application of HIU.
영문 초록
목차
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
키워드
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