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The effect of sigumjang (Korean fermented barley bran) marination on the physicochemical properties of pork loin.
Food Science and Biotechnology ( IF 2.9 ) Pub Date : 2020-05-03 , DOI: 10.1007/s10068-020-00767-x
Hojeong Jeong 1 , Soohyung Lee 1 , Gi Dong Han 1
Affiliation  

Sigumjang is a traditional Korean fermented barley bran consumed in the Gyungsang-do area. In this study, pork loin was marinated with sigumjang, and its physicochemical and textural properties were investigated. Sigumjang-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 sigumjang, 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 sigumjang in the development of novel meat products.



中文翻译:

锡古姜酱(韩国发酵的大麦麸皮)腌制对猪里脊的理化特性的影响。

Sigumjang是在庆尚道地区消费的传统韩国发酵大麦麸。在这项研究中,猪腰肉用四味j腌制并对其理化性质进行了研究。Sigumjang腌制的猪里脊肉(SMPL)显示出诱人的黄棕色整体颜色。在储存过程中SMPL的pH值略有增加,最终达到了Sigumjang的pH值,5.5,在第14天。SMPL的氨基型氮含量在腌制期间线性增加。由于与对照相比,较低的可萃取性和较高的pH,SMPL中肌原纤维片段的体积在腌制期间减少。与对照相比,SMPL显示与鲜味(Asp和Glu)和甜味(Ser,Thr,Ala和Gly)有关的游离氨基酸增加。这些可能表明SMPL的感觉品质得到改善。结果也为四味ig在新型肉制品开发中的使用提供了有价值的信息。

更新日期:2020-05-03
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