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Effects of Supercritical Carbon Dioxide Treatment on Meat Quality and Sensory Evaluation in Soy Sauce and Hot-pepper Paste Marinated Pork
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 Title & Authors
Effects of Supercritical Carbon Dioxide Treatment on Meat Quality and Sensory Evaluation in Soy Sauce and Hot-pepper Paste Marinated Pork
Choi, Young Min; Lee, Sang Hoon; Choe, Jee Hwan; Kim, Kyoung Heon; Rhee, Min Suk; Kim, Byoung Chul;
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The objective of this study was to investigate the effects of supercritical carbon dioxide (SC-) treatment on meat quality and sensory evaluation of marinated pork. Meat marinated in two traditional Korean marinades, soy sauce and hot-pepper paste, and raw marinated meat were then treated with 7.4, 12.2, or 15.2 MPa at for 10 min. The SC- treatments had no effect on the meat pH (p>0.05) or Warner-Bratzler shear force (p>0.05). There was no significant difference (p>0.05) in the total loss (sum of treatment loss and cooking loss) between the control and SC- treated samples at 15.2 MPa (soy sauce marinated pork: 21.78 vs. 18.97%; hot-pepper marinated pork: 21.61 vs. 18.01%). After the SC- treatment, lighter surface colors were observed in the treatment samples compared to those of the control samples (p< 0.001). However, tasting panelists were unable to distinguish a difference in color or in overall acceptability of the control and treatment (p>0.05). In the case of soy sauce marinated pork, when SC- applied at 15.2 MPa and for 10 min, treatment samples showed a tenderer meat than the control samples. Therefore, the SC- treatment conditions had no adverse effects on the sensory quality characteristics of the marinated meat products.
supercritical carbon dioxide;marinated pork;meat quality;sensory evaluation;
 Cited by
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