Kim Yun-A, Park Sanghun, Park Yunhwan, Park Gyutae, Oh Sehyuk, Choi Jungseok
Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.
Foods. 2022 Mar 29;11(7):1004. doi: 10.3390/foods11071004.
This study aimed to determine whether fermented soy sauce has a mutually synergistic effect on the quality and storage properties of pork patties, and to investigate the effects on the availability and physicochemical properties of various taste ingredients of soy sauce, a traditional Korean food ingredient. The experimental groups were as follows: Control (-): No additives; Control (+): 0.1% ascorbic acid; T1: 1% fermented soy sauce; T2: 3% fermented soy sauce; T3: 5% fermented soy sauce. No significant difference was detected in moisture, protein, and fat among the various treatment groups; however, ash content and water holding capacity increased and texture properties improved with the concentration of fermented soy sauce. The addition of fermented soy sauce during refrigerated storage for 10 days showed a positive effect on the storage properties. The peroxide value, content of thiobarbituric acid reactive substances and total phenolics, and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity differed significantly in pork patties with different treatments and storage intervals. The effect of fermented soy sauce on the overall quality and storage properties of pork patties during refrigerated storage is relatively unknown. These findings demonstrate that the addition of fermented soy sauce improves the quality properties and antioxidant activity of pork patties.
本研究旨在确定发酵酱油对肉饼的品质和储存特性是否具有协同增效作用，并研究其对韩国传统食品原料酱油中各种呈味成分的有效性和理化性质的影响。实验组如下：对照组（-）：无添加剂；对照组（+）：0.1%抗坏血酸；T1：1%发酵酱油；T2：3%发酵酱油；T3：5%发酵酱油。各处理组之间在水分、蛋白质和脂肪方面未检测到显著差异；然而，随着发酵酱油浓度的增加，灰分含量和持水能力提高，质地特性得到改善。在冷藏储存10天期间添加发酵酱油对储存特性有积极影响。不同处理和储存时间的肉饼中，过氧化值、硫代巴比妥酸反应性物质含量、总酚含量以及2,2-二苯基-1-苦基肼自由基清除活性存在显著差异。发酵酱油对冷藏期间肉饼整体品质和储存特性的影响相对未知。这些研究结果表明，添加发酵酱油可改善肉饼的品质特性和抗氧化活性。
