• Title, Summary, Keyword: pork taste

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Changes in Sensory Compounds during Dry Aging of Pork Cuts

  • Hwang, Young-Hwa;Sabikun, Nahar;Ismail, Ishamri;Joo, Seon-Tea
    • Food Science of Animal Resources
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    • v.39 no.3
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    • pp.379-387
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    • 2019
  • The effects of dry-aging on changes in taste compounds and electronic taste sensing traits of pork were investigated. Ten pork belly and shoulder blade cuts were divided into wet-aging and dry-aging treatments and stored for 21 days at $2^{\circ}C$. The contents of nucleotides and free amino acids, and electronic tongue analysis were investigated at different aging periods (1, 7, 14, and 21 days). The contents of inosine and hypoxanthine of dry-aged pork cuts increased more rapidly, and they were significantly (p<0.05) higher than wet-aged pork cuts. Total free amino acids of dry-aged pork cuts were also significantly (p<0.05) higher than those of wet-aged pork cuts after 21 days of aging. Consequently, umami intensity of dry-aged pork cuts increased more rapidly and the values were significantly (p<0.05) higher than those of wet-aged pork during 21 days of aging. Results suggested that the better palatability of dry-aged pork cuts might be due to higher umami intensity in relation to higher contents of inosine, hypoxanthine, and free amino acids.

Sensory and Nutritional Characteristics of Stuffed Pork Cutlet with Kimchi, Pineapple, and Seasoned Small Green Onion (김치, 파무침, 파인애플을 첨가한 기능성 돈까스의 관능적 및 영양적 평가)

  • 한경수;전효진;김영복;이종훈
    • Culinary science and hospitality research
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    • v.8 no.2
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    • pp.217-226
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    • 2002
  • Stuffed pork cutlets were prepared by adding kimchi, pineapple, and seasoned green onion, and they were analyzed to measure sensory and nutritional characteristics. Sensory evaluation means of stuffed pork cutlet with kimchi, pineapple and seasoned small green onion was significantly higher than means of control pork cutlet especially for appearance after cutting, tenderness of meat, tenderness of stuffing, moistureless of stuffing, balance of meat and stuffing, flavor before taste, and flavor after taste. Dietary fiber, Vit. A, and Vit. C of kimchi pork cutlet was higher than them of control pork cutlet and frozen pork cutlet Dietary fiber, K and Vit. C of pineapple pork cutlet was higher than them of control pork cutlet. And Dietary fiber, Vit Ca, and P contents of pineapple pork cutlet was higher than them of frozen pork cutlet. Vit. A, $\beta$-carotene, dietary fiber, Ca, and P contents of seasoned small green onion pork cutlet was higher than them of control pork cutlet and frozen cutlet.

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Quality Characteristics of Pork with Addition of Jubak(Sulchigegie) (주박 첨가가 돈육의 품질특성에 미치는 영향)

  • Won, Ji-Hee;Son, Ju-Ah;Youn, Aye-Ree;Kim, Ho-Jong;Kim, Gye-Won;Noh, Bong-Soo
    • Journal of the Korean Society of Food Culture
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    • v.21 no.5
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    • pp.565-570
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    • 2006
  • This study was to investigate the effect of Jubak(Sulchigegie) on the physicochemical properties of pork. A pork was cooked in a pot opening the lid with the Jubak for 20 min and then covering the lid without Jubak for 20 min at $100^{\circ}C$. Effect of the added amounts of Jubak on the pork was examined by principal component analysis and electronic nose consisting of six metal oxide sensors. As a pork was cooked with 30g Jubak, ratio of resistance was increased. This condition removed unpleasant smell of pork. Effect of the pork with Jubak is better the end location than middle of pork. Also, first principal component score increased as the pork cooking time was increased. In the texture properties, hardness, chewiness, gumminess, and springness of the pork with 30g Jubak were significantly lower than others processed in this study. With sensory evaluation, the pork with 30g Jubak obtained the best score in taste, texture and overall acceptability. It could be concluded that the pork(400g) with 30g Jubak reduces the pork odor, increase the tenderness and improve the flavor and taste of pork.

Preferences and Consumption Patterns of Foreign Residents for Korean Traditional Pork Dishes

  • Seo, Sang Hee;Kim, Eun Mi;Kim, Young Boong;Jeon, Gi Hong
    • Food Science of Animal Resources
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    • v.32 no.6
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    • pp.769-775
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    • 2012
  • This study was conducted to survey the preference and consumption patterns of foreign residents who live in Seoul and Gyeonggi province about Korean pork dishes. The results of the survey showed that respondents took pork dishes below 2 times a week on average and they replied the best pork dishes were Bulgogi and Samgyeopsal. In the result of survey for the respondents only who have experienced Korean traditional pork dishes to evaluate about appearance, flavor, taste, texture and palatability, Samgyeopsal and Bulgogi showed higher score than other dishes as much as 4.02-4.21 and 3.90-4.26 each, while Sundae had lowest result in the every evaluation survey item as low as 2.79-3.04. The inquiry on the expected popularity for the foreign consumers to evaluate Korean traditional pork dishes with 5 scales resulted that Bulgogi, Galbi gui, Samgyeopsal showed higher popularity score than other dishes but Sundae was lowest in the list. The results of investigate of improvement for these dishes are as followed: too hot for Jeyuk bokkeum, poor taste, appearance, flavor, texture for Jokbal and Sundae, too sweet for Bulgogi, poor appearance, texture for Bossam, Pyeonyuk and Samgyeopsal.

Effect of Combisteamer Oven Cooking Condition on Quality Characteristics of Pork Cutlets (콤비스티머 오븐조리조건이 돈가스 품질 특성에 미치는 영향)

  • Kim, In-Chul
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.12 no.7
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    • pp.3123-3129
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    • 2011
  • Deep-frying pork cutlets contains high fat and calories and can cause obesity, even though it has a high preference among young consumers in Korea. In this study, we have investigated the use of oven cooking method and is studying quality characteristics of pork cutlets for the contribute to improving national health. For the replace the deep-frying method, the pork cutlet was using canola oil added brown crumbs and optimization the oven cooking time, temperature, relative humidity, fan speed. The fat content and calories of oven pork cutlet reduced by 55.4% and 28.6% respectively(P<0.05), when compared to frying method. In a color experiment, texture characteristics and separation ration of batter, oven pork cutlet has no difference(P>0.05), in a sensory characteristics, overall taste has no different (P>0.05) with frying pork cutlet. Therefore, if pork cutlet cooking by oven with optimized condition, without impoverishment of consumer's preference because of the taste similarity with frying pork cutlet and these results may be helpful to people who need dietary treatment.

Changes in Taste Compounds of Seasoned Pork with Korean Traditional Sauces during Aging (전통 장류로 제조한 양념육의 숙성 중 맛성분 변화)

  • Hah, K.H.;Joo, S.T.;Park, G.B.;Sung, N.J.;Lyou, H.J.;Park, K.H.;Kim, I.S.;Jin, S.K.
    • Journal of Animal Science and Technology
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    • v.47 no.5
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    • pp.857-866
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    • 2005
  • This study was carried out to evaluate changes in taste compounds of seasoned pork with Korean traditional sauces. The samples, pork loins were cut by the shape of cube($5{\time}15{\time}5$cm) and seasoned pork with Korean traditional sauces such as soy sauce base(T1), red pepper sauce base(T2), and soybean sauce base(T3) in the same proportion of meat seasonings, respectively. The seasoned samples were stored, at $1{\pm}1^{\circ}C$ during 28 days. Citric acid and fumaric acid were higher after 14 days of storage for the treatments, seasoned pork with red pepper sauce had higher compared to other treatments. While propionic acid and lactic acid were higher in seasoned pork with soybean sauce compared to other treatments. Free amino acids was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In all treatments, free amino acids was slightly increased with aging periods. 5'-inosine monophosphate(IMP) was decreased, whereas inosine was increased with increase of aging time. Inosine was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In sensory evaluation, aroma, flavor, tenderness and juiciness were increased with aging period increased in all treatments.

The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System

  • Hwang, Young-Hwa;Ismail, Ishamri;Joo, Seon-Tea
    • Food Science of Animal Resources
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    • v.38 no.6
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    • pp.1305-1314
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    • 2018
  • To investigate relationships of electronic taste-traits with muscle fiber type composition (FTC) and contents of nucleotides, porcine longissimus lumborum (LL), psoas major (PM), and infra spinam (IS) muscles were obtained from eight castrated LYD pigs. FTC and taste-traits in these three porcine muscles were measured by histochemical analysis and electronic tongue system, respectively. IS had significantly higher proportion of type I fibers while LL had significantly higher proportion of type IIB than other muscles (p<0.05). IS had the highest inosine monophosphate (IMP) content while LL had the lowest IMP content (p<0.05). In contrast, LL had significantly higher hypoxanthine content compared to PM and IS (both p<0.05). For taste-traits, IS had significantly higher umami and richness values but lower sourness value than LL and PM (p<0.05). Sourness and astringency values of LL were significantly higher than those of IS (p<0.05). The proportion of type IIB fiber was positively correlated with sourness and astringency but negatively correlated with saltiness. These results suggest that sourness and astringency tastes are increased with increasing proportions of type IIB fibers in porcine muscles due to increase of hypoxanthine content. These results also imply that umami and richness tastes are increased with increasing contents of type I and IIA fibers because of increased IMP content in porcine muscles.

Quality Characteristics of Oral Liquid Supplement with Pork Meat Oligopeptide (돈육 Oligopeptide를 첨가한 경구영양액의 품질특성)

  • Kim, Jong-Hee;Hong, Soon-Kwang
    • The Korean Journal of Food And Nutrition
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    • v.25 no.1
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    • pp.116-122
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    • 2012
  • The objective of this study was to address the issues associated with the solubility of the pork meat oligopeptide, while maintaining its original nutritional value and improving its digestibility. The pork meat oligopeptide was used to produce an oral liquid supplement that was contained in a 200 $m{\ell}$ can. The formulation was designed to satisfy 20% of the daily recommended nutrition intake of an adult male aged between 20 and 29. Analysis of the quality characteristics showed that this formulation was highly homogenized as an oral liquid supplement with advanced solubility. In addition, based on the viscosity, pH, color value, turbidity, and brix, the product was shown to advanced processing quality with great solubility; however, there was some concern that the taste would be deteriorated due to the bitter taste of the peptide. Thus, further studies need to be performed before this formulation can be commercialized.

Consume's Purchase Behaviors and Perception of Branded Pork in Gyeongnam (브랜드 돈육에 대한 경남 소비자 구매 특성과 인지도)

  • Lee, Mun-hee;Kim, Tae-Wan;Han, Il-Moon;Kang, Yang-Su;Jin, Sang-Keun;Kim, Il-Suk
    • Food Science of Animal Resources
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    • v.25 no.3
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    • pp.271-276
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    • 2005
  • A totally 178 housewives in Gyeongnam were surveyed on consumer's purchase behavior and perception of branded pork. The degree of consumers' perception and reliance on the branded pork was still low. Consumers' consideration quality factors when buying pent is higher in order of safety/hygiene>taste/tenderness>meat color, In taste, consumer preferred Korean native pig meat when compared to the common meat. But the consumers have a notion that the price of Korean native pig meat was too expensive. The consumer preferred consumer group to government agency as a official approval organ for pork quality assurance. The consumers had different behavior in information channel, purchase frequency and place depending on age, income. In the development of branded pork, further studied are required on consumers' purchase behavior, perception, preference choice and decision-making process of branded pork.

Quality Characteristics of Seasoned Sauce and Seasoned Pork Rib with added Pine Needle Powder during Storage (솔잎분말 첨가 양념 및 양념 돼지갈비의 저장중 품질특성 변화)

  • Lee, Ji-Eun;Oh, Myung-Suk
    • Journal of the Korean Society of Food Culture
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    • v.23 no.5
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    • pp.629-638
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    • 2008
  • The principal objective of this study was to determine the quality characteristics of seasoned sauce and seasoned pork rib to which pine needle powder was added during storage. The pH value, color value, active bacterial cell count, lipid oxidation, shear force, and sensory evaluation of seasoned sauce and seasoned pork rib to which 0, 1, 2, 3 and 4% pine needle powder was added were measured during storage at $5^{\circ}C$. The storage periods for the seasoned sauce were 0, 1, 3, 5, 7, 14, 21 and 30 days, and the storage periods for the seasoned pork ribs were 0, 1, 3, 5, 7 days. We determined that the pH values of both seasoned sauce and seasoned pork rib decreased with increasing quantities of pine needle powder and longer storage periods. The lightness (L) and yellowness (b) of the seasoned sauce were increased and the redness (a) of that decreased with increasing pine needle powder contents and longer storage periods. The L, a, and b values of the seasoned pork rib decreased with increasing pine needle powder contents, whereas the L and b values of that were decreased and the a value increased with longer storage periods. The active bacterial cell count of the seasoned sauce was detected at between $10^2$ to $10^4$ CFU/mL over a storage period of 30 days, regardless of the addition of pine needle powder; additionally, the addition of 4% pine needle powder resulted in the lowest active bacterial cell count among the samples. The active bacterial cell count in the seasoned pork rib decreased with increasing additions of pine needle powder, and was increased during storage. The influence of pine needle powder contents on the active bacterial cell count of seasoned pork rib were minimal, and the active bacterial cell count of that was suppressed by the addition of only 1% pine needle powder. Lipid oxidation in the seasoned pork rib was suppressed by the addition of more than 2% pine needle powder. We noted no difference in the shear force of the seasoned pork rib to which pine needle powder was added. In our sensory evaluation, the intensity of color (greenish brown), flavor (herbal flavor) and taste (bitter & herbal taste) of the seasoned pork rib increased with increasing pine needle powder contents, whereas the texture of the seasoned pork rib evidenced no differences. The overall acceptability of the seasoned pork rib with 0, 1 and 2% added pine needle powder was higher than that of the seasoned pork rib with 3 and 4% added pine needle powder. Thus, the addition of 2% pine needle powder to seasoned pork rib sauce yielded appropriate results with regard to antibacterial, antioxidative, and sensory properties.