Kim Yong An, Ba Hoa Van, Hwang Inho
Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea.
Animal Products Development Division, National Institute of Animal Science, Wanju-gun 55365, Korea.
Food Sci Anim Resour. 2019 Jun;39(3):355-370. doi: 10.5851/kosfa.2019.e27. Epub 2019 Jun 30.
The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for 55°C for 5 h and 60°C for 30 min, and were then stored for 8 wk at 10°C. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At 8 wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at 4 wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfur-containing compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.
本研究旨在评估传统酱料类型和储存时间对真空低温烹饪腌制猪肉保质期和风味化合物的影响。使用了从亚洲国家购买的五种不同传统酱料（梅久酱油、酿造酱油、鱼酱油、鱼露和鳀鱼鱼露）。用这些酱料腌制后，将装有腌制猪肉样品的聚氯乙烯薄膜袋采用真空低温烹饪法在55°C下煮5小时、60°C下煮30分钟，然后在10°C下储存8周。结果表明，用酱料腌制的猪肉样品在储存期间抑制了总菌数（TPC）的增长。在储存8周时，与对照组相比，所有用酱料腌制的样品中的TPC计数均显著较低（p<0.05）。储存8周后，与T3（酿造酱油）和T5（鱼露）或对照组相比，T2（梅久酱油）和T6（鳀鱼鱼露）中的脂质氧化水平显著较低（p>0.05）。在储存4周时，从对照组和腌制样品中检测到40种挥发性风味化合物。用鳀鱼鱼露腌制的猪肉中，吡嗪类和含硫化合物等重要的令人愉悦的风味化合物的含量显著高于用其他剩余酱料腌制的猪肉和对照组。结论是，与其他剩余酱料相比，用鳀鱼鱼露腌制在一定程度上改善了真空低温烹饪猪肉制品在储存期间的保质期，并增加了令人愉悦的风味化合物的含量。
