两种成熟时间下猪里脊肉干腌和湿腌对其理化特性及感官特性的比较。
A comparison of dry and wet aging on physicochemical and sensory characteristics of pork loin with two aging times.
作者信息
Kim Jung-Ho, Kim Ji-Han, Yoon Dong-Kyu, Ji Da-Som, Jang Hyun-Joo, Lee Chi-Ho
机构信息
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea.
2Konkuk University of Food Science and Technology, Seoul, 143-701 Republic of Korea.
出版信息
Food Sci Biotechnol. 2018 Jun 20;27(6):1551-1559. doi: 10.1007/s10068-018-0418-x. eCollection 2018 Dec.
This study investigated the effects of aging methods (wet aging and dry aging) and aging times (7 and 14 days) on the physicochemical and sensory characteristics of meat quality using pork loin. Dry-aged loin (DA) had significantly lower moisture content and higher crude fat protein content than wet-aged loin (WA). The pH of DA was significantly higher than that of WA and it increased with the aging time. DA showed lower cooking loss and higher aging loss than WA (< 0.001). Lipid oxidation and metmyoglobin content of DA were higher than those of WA (< 0.001). Shear force in DA was lower than that in WA (< 0.001) and myofibril protein index (MFI) increased in DA. In addition, DA recorded higher scores of roast color, flavor and overall acceptability compared to WA. These results suggested that the application of dry-aging on pork improved physicochemical, textural and sensory characteristics.
本研究采用猪里脊肉，研究了陈化方法（湿陈化和干陈化）和陈化时间（7天和14天）对肉质的理化特性和感官特性的影响。干陈化里脊肉（DA）的水分含量显著低于湿陈化里脊肉（WA），粗脂肪蛋白含量更高。DA的pH值显著高于WA，且随陈化时间增加。与WA相比，DA的烹饪损失更低，陈化损失更高（<0.001）。DA的脂质氧化和高铁肌红蛋白含量高于WA（<0.001）。DA的剪切力低于WA（<0.001），且DA的肌原纤维蛋白指数（MFI）增加。此外，与WA相比，DA在烤色、风味和总体可接受性方面得分更高。这些结果表明，对猪肉应用干陈化可改善其理化、质地和感官特性。
Zotero 插件