Cargando…

Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware

This study aimed to investigate changes in the quality of meat aged using Jeju scoria earthenware. Water-holding properties, pH, color, tenderization, fatty acid composition, and free amino acid characteristics of aged pork loin were evaluated to determine the effects of wet and dry (normal and Jeju...

Descripción completa

Detalles Bibliográficos
Autores principales: Kim, DongGyun, Lee, SangHoon, Kim, GwangHeun, Ko, KyoungBo, Ryu, YounChul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10493558/
https://www.ncbi.nlm.nih.gov/pubmed/37701744
http://dx.doi.org/10.5851/kosfa.2023.e46
_version_ 1785104501670150144
author Kim, DongGyun
Lee, SangHoon
Kim, GwangHeun
Ko, KyoungBo
Ryu, YounChul
author_facet Kim, DongGyun
Lee, SangHoon
Kim, GwangHeun
Ko, KyoungBo
Ryu, YounChul
author_sort Kim, DongGyun
collection PubMed
description This study aimed to investigate changes in the quality of meat aged using Jeju scoria earthenware. Water-holding properties, pH, color, tenderization, fatty acid composition, and free amino acid characteristics of aged pork loin were evaluated to determine the effects of wet and dry (normal and Jeju Scoria) aging methods and aging time (0, 10, 20, 30, and 40 days) on meat quality. The aging methods altered pH and CIE L* after 10 days of aging. However, the aging method did not alter the pH and CIE L* of the aged pork loin after 10 days of aging. The shear force was significantly lower in the Scoria aging method than in the wet aging method after 10 and 20 days of aging. Both the normal and Scoria aging methods increased aging loss compared to the wet aging method, which could be attributed to longer air exposure times of the two non-packaged aging methods than in the packaged aging method. The scoria aging method had significantly higher contents and ratios of saturated (SFA) to mono-unsaturated fatty acids but lower ratios of poly-unsaturated fatty acids to SFA than the wet aging method. The content of most free amino acids significantly increased with aging time, especially those related to the sweet, and umami categories. In summary, this study suggests that the Scoria aging method provides positive aspects of eating quality, such as improvement of meat tenderness and taste, including umami, with minimum changes in the overall meat quality.
format Online
Article
Text
id pubmed-10493558
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher Korean Society for Food Science of Animal Resources
record_format MEDLINE/PubMed
spelling pubmed-104935582023-09-12 Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware Kim, DongGyun Lee, SangHoon Kim, GwangHeun Ko, KyoungBo Ryu, YounChul Food Sci Anim Resour Article This study aimed to investigate changes in the quality of meat aged using Jeju scoria earthenware. Water-holding properties, pH, color, tenderization, fatty acid composition, and free amino acid characteristics of aged pork loin were evaluated to determine the effects of wet and dry (normal and Jeju Scoria) aging methods and aging time (0, 10, 20, 30, and 40 days) on meat quality. The aging methods altered pH and CIE L* after 10 days of aging. However, the aging method did not alter the pH and CIE L* of the aged pork loin after 10 days of aging. The shear force was significantly lower in the Scoria aging method than in the wet aging method after 10 and 20 days of aging. Both the normal and Scoria aging methods increased aging loss compared to the wet aging method, which could be attributed to longer air exposure times of the two non-packaged aging methods than in the packaged aging method. The scoria aging method had significantly higher contents and ratios of saturated (SFA) to mono-unsaturated fatty acids but lower ratios of poly-unsaturated fatty acids to SFA than the wet aging method. The content of most free amino acids significantly increased with aging time, especially those related to the sweet, and umami categories. In summary, this study suggests that the Scoria aging method provides positive aspects of eating quality, such as improvement of meat tenderness and taste, including umami, with minimum changes in the overall meat quality. Korean Society for Food Science of Animal Resources 2023-09 2023-09-01 /pmc/articles/PMC10493558/ /pubmed/37701744 http://dx.doi.org/10.5851/kosfa.2023.e46 Text en © Korean Society for Food Science of Animal Resources https://creativecommons.org/licenses/by-nc/3.0/This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Kim, DongGyun
Lee, SangHoon
Kim, GwangHeun
Ko, KyoungBo
Ryu, YounChul
Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware
title Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware
title_full Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware
title_fullStr Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware
title_full_unstemmed Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware
title_short Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware
title_sort meat quality changes in aged pork loin using jeju volcanic scoria earthenware
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10493558/
https://www.ncbi.nlm.nih.gov/pubmed/37701744
http://dx.doi.org/10.5851/kosfa.2023.e46
work_keys_str_mv AT kimdonggyun meatqualitychangesinagedporkloinusingjejuvolcanicscoriaearthenware
AT leesanghoon meatqualitychangesinagedporkloinusingjejuvolcanicscoriaearthenware
AT kimgwangheun meatqualitychangesinagedporkloinusingjejuvolcanicscoriaearthenware
AT kokyoungbo meatqualitychangesinagedporkloinusingjejuvolcanicscoriaearthenware
AT ryuyounchul meatqualitychangesinagedporkloinusingjejuvolcanicscoriaearthenware