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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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Korean Society for Food Science of Animal Resources
2023
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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 |
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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 |
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