Effects of Preblending of Salt, Phosphate, and Bicarbonate Marinade Solutions on the Quality Properties of Pork Loin

Lim, Hyun-Jung; Yang, Han-Sul

doi:10.14397/jals.2014.48.1.139

Cited by 3 publications

(3 citation statements)

References 16 publications

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“…Normally, sodium chloride increases the shear force, and shear force is affected by composition of meat products and various additives. The present results are in agreement with those reported by Lim and Yang (2014) , which stated that preblending of marinade solutions decreased shear force when compared to control without salt.…”

Section: Resultssupporting

confidence: 94%

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

Choi

Jeong

Hwang

et al. 2016

Korean Journal for Food Science of Animal Resources

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This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.

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Section: Resultssupporting

confidence: 94%

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

Choi

Jeong

Hwang

et al. 2016

Korean Journal for Food Science of Animal Resources

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“…The WHC is reduced by protein denaturation during cooking of meat products, which compromises their palatability in terms of juiciness, cooking loss, and physical properties. Similar to the results of this study, Lim et al , (2014) reported that the control group of pork sirloin without a curing agent showed the lowest WHC, and that pork sirloin treated with salt, phosphate, or sodium bicarbonate as curing agents had a higher WHC. In our study, the group treated with 0.5% GSE (G0.5) showed no significant difference in WHC from the positive control treated with sorbic acid and sodium nitrite (C); therefore, GSE, as a functional curing agent ingredient, would improve the WHC in the development of meat products.…”

Section: Resultssupporting

confidence: 89%

“…The growth of microorganisms in stored processed meat products leads to deterioration in quality; therefore, food additives are used to improve shelf life and palatability. Widely used food additives for chicken meat and products include sodium chlorine, phosphates, ozone, nisin, and sorbic acid ( Ko et al , 2005 ; Lim and Yang, 2014 ; Muhlisin et al , 2016 ; Tan and Ockerman, 2006: Thakur et al , 1994 ). Sorbic acid and its salts have been used widely as preservatives for food manufacturing and processing, livestock feed, drugs, cosmetics, and tobacco because of their antibacterial activities against microorganisms ( Thakur et al , 1994 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast

Kang¹,

Son²,

Lee³

et al. 2017

Korean Journal for Food Science of Animal Resources

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This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and total flavonoid contents of GSE were 45.06 mg/g and 36.06 mg/g, respectively. The IC50 value of 2,2-diphenyl-1-picrylhydrazyl hydroxyl scavenging of GSE was 333.33 μg/mL. The chicken breast comprised six groups: no-treatment (N), 0.2% ascorbic acid + 70 ppm sodium nitrite (C), 0.05% GSE (G0.05), 0.1% GSE (G0.1), 0.3% GSE (G0.3), and 0.5% GSE (G0.5). The pH and cooking loss of cured chicken breast decreased with increasing GSE levels, and the water holding capacity increased with increasing GSE levels. The hardness and chewiness of GSE-treated chicken breast were higher than those of N and C. Hunter's L and a color values increased significantly after GSE addition. Moreover, 0.1% GSE (G0.1) increased the flavor and total acceptability scores. The 2-thiobarbituric acid and volatile basic nitrogen values of the 0.5% GSE group decreased significantly compared with those of C group. Total microbial counts of GSE-treated chicken breast were higher than those of C, but that lower than those of N. Adding GSE to chicken breast delayed lipid peroxidation and had antimicrobial effects during cold storage. GSE improved shelf life and palatability; therefore, it could be used as a natural antioxidant and functional curing agent ingredient in meat products.

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Study on the Physicochemical Characteristics and Preference for Meat-Based Senior-Friendly Foods Treated with Saturated Vapor

Jang,

Oh,

Cho

2024

JKFN

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This study aimed to investigate methods for increasing protein intake among the elderly. Pork and beef samples were treated in saturated vapor ovens, and tenderizing agents, including sodium bicarbonate (NaHCO3), phosphate complex and acetylated distarch adipate in a pineapple pulp solution were added. The results of the physicochemical analysis showed that the addition of increasing amounts of tenderizing agents increased the moisture content and pH values, whereas cooking loss and hardness decreased (P<0.05). A consumer acceptance survey was conducted on 100 participants (over 50 years or older). The results showed that the addition of higher amounts of tenderizing agents caused a decrease in hardness while overall liking scores increased (P<0.001). These results will help us comprehensively understand the preferences of consumers aged 50 years or older regarding softened meat products and their purchasing behaviors -with respect to senior-friendly products. Both the physicochemical analysis and the preference survey showed that the developed tenderizing agent solution softened the hardness of meat and improved its physicochemical properties. Additionally, PT and BT, which were the softest samples, met 2 nd stages of standard hardness in the Korean industry. There have been earlier studies of elderly-friendly food products. However, the results of this study show that meat-based elderly-friendly products should be developed to increase the protein intake among the elderly. The results of this study can be utilized as basic data for the development of meat-based senior-friendly food products.

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Effects of Preblending of Salt, Phosphate, and Bicarbonate Marinade Solutions on the Quality Properties of Pork Loin

Cited by 3 publications

References 16 publications

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast

Study on the Physicochemical Characteristics and Preference for Meat-Based Senior-Friendly Foods Treated with Saturated Vapor

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