韩国发酵大麦麸（s）腌制对猪里脊肉理化性质的影响。
The effect of s (Korean fermented barley bran) marination on the physicochemical properties of pork loin.
作者信息
Jeong Hojeong, Lee Soohyung, Han Gi Dong
机构信息
Department of Food Science and Technology, College of Life and Applied Sciences, Yeungnam University, 280 Daehak-Ro, Gyeongsan, Gyeongbuk 58541 Republic of Korea.
出版信息
Food Sci Biotechnol. 2020 May 3;29(9):1195-1199. doi: 10.1007/s10068-020-00767-x. eCollection 2020 Sep.
is a traditional Korean fermented barley bran consumed in the Gyungsang-do area. In this study, pork loin was marinated with and its physicochemical and textural properties were investigated. -marinated pork loin (SMPL) displayed an attractive yellowish-brown overall color. SMPL's pH marginally increased during storage and finally equilibrated to the pH of , 5.5, on day 14. The amino-type nitrogen content of SMPL increased linearly during the marination period. Due to the lower extractability and higher pH compared to the control, the volume of myofibrillar fragments in SMPL decreased during the marination period. SMPL showed an increase in free amino acids related to umami (Asp and Glu) and sweet (Ser, Thr, Ala and Gly) tastes compared to the control. These may indicate improvement of sensory qualities of SMPL. The results also provide valuable information for the use of in the development of novel meat products.
是庆尚道地区食用的一种传统韩国发酵大麦麸。在本研究中，猪里脊肉用[具体物质未给出]腌制，并对其理化性质和质地特性进行了研究。用[具体物质未给出]腌制的猪里脊肉（SMPL）呈现出诱人的黄棕色整体色泽。SMPL的pH值在储存期间略有增加，最终在第14天平衡至[具体数值未给出]、5.5的pH值。SMPL的氨基型氮含量在腌制期间呈线性增加。由于与对照组相比可提取性较低且pH值较高，SMPL中肌原纤维片段的体积在腌制期间减少。与对照组相比，SMPL中与鲜味（天冬氨酸和谷氨酸）和甜味（丝氨酸、苏氨酸、丙氨酸和甘氨酸）相关的游离氨基酸增加。这些可能表明SMPL的感官品质有所改善。研究结果也为[具体物质未给出]在新型肉制品开发中的应用提供了有价值的信息。
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