Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Marination with Mixed Salt and Kiwi Juice and Cooking Methods on the Quality of Pork Loin-Based Processed Meat Product

혼합염 및 키위주스 침지와 조리 방법에 따른 돈육등심 가공육의 품질에 미치는 영향

  • Kim, Il-Suk (Dept. of Animal Resources Technology, Jinju National University) ;
  • Jang, Ae-Ra (Division of Animal Food Products and Processing, National Institute of Animal Science) ;
  • Jin, Sang-Keun (Dept. of Animal Resources Technology, Jinju National University) ;
  • Lee, Moo-Ha (Division of Animal and Food Biotechnology, Seoul National University) ;
  • Jo, Cheo-Run (Dept. of Animal Science and Biotechnology, Chungnam National University)
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 장애라 (축산과학원, 축산물이용과) ;
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 이무하 (서울대학교 식품동물생명공학부) ;
  • 조철훈 (충남대학교 동물자원생명과학과)
  • Published : 2008.02.29

Abstract

The aim of the present study was to evaluate the effect of marination with mixed salt (NaCl, $CaCl_2$, and phosphate) and kiwi juice and of different cooking methods for pork loin-based products in order to establish the basic database for increasing the consumption of pork loin in Korea. Diced chilled pork loin ($2{\times}2{\times}2\;cm$) was marinated in 4 different treatments: no additives (T1), salt mix only (T2), kiwi juice only (T3), and salt mix+kiwi juice (T4). The mixed salt was prepared by the addition of NaCl, $CaCl_2$, and phosphate dissolved in water (10% of pork loin weight) at concentrations of 0.5, 0.5, and 0.3% per pork loin weight, respectively. The amount of kiwi juice was 10% of pork loin weight. After marination for 24 hrs at $4^{\circ}C$, the samples were cooked with different methods including roasting with Kimchi, pan broiling, and simmering. After simmering, pH of pork loin of T1 and T2 was higher than that of T3 and T4 (p<0.05), while that of roasted with Kimchi and pan broiled did not show any difference. Water holding capacity of T4 after pan broiling was higher than that of T1, T2, and T3 (p<0.001) and shear force of T4 was lower than other treatments. Also flavor and acceptability of T4 after pan broiling were scored higher by 11 sensory panelists (p<0.05). From this result, the pork loin-based products marinated with mixed salt and kiwi juice with pan broiling would be preferred by consumers as one of the methods to promote the consumption of pork loin in Korea.

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