Effects of Salt Concentration in Soybean Sauce on the Physicochemical Properties of Pre-rigor Ground Hanwoo Muscle

Abstract

This study was conducted to examine the effect of salt concentration in soybean sauce (ganjang) on pre-rigor ground Hanwoo (Korean native cattle) muscle. Although adding soybean sauce reduced pH of pre-rigor Hanwoo muscle, it improved the water holding capacity (WHC), cooking loss, total protein solubility, myofibrillar fragmentation index (MFI), 2-thiobarbituric acid (TBA) values, and textural properties by increasing salt concentration in the soybean sauce. In particular, adding soybean sauce inhibited lipid oxidation despite increasing salt concentration. An increased salt concentration in the soybean sauce in pre-rigor Hanwoo muscle tended to make the meat have lower lightness and higher redness and yellowness values. Although soybean sauce had a significantly lower pre-rigor salting effect than sodium chloride in terms of cooking loss and total protein solubility (p<0.05), soybean sauce improved myofibrillar fragmentation and lipid oxidation when compared with sodium chloride. Furthermore, no significant differences in textural properties were observed between adding soybean sauce and sodium chloride at the same salt concentrations. Therefore, soybean sauce can be a functional curing material for pre-rigor muscle.

Impacts of pre-rigor salting with KCl on technological properties of ground chicken breast

“…This processing technique is based on the inactivation of endogenous enzymes involved in glycolysis at high ionic strength, which can in turn serve to minimize the decline in pH (Hamm, 1977 ; Kim et al, 2015 ). Thus, the effects of pre-rigor salting are greatly dependent upon the amount of salt added (Coon et al, 1983 ; Kim et al, 2011 ), and it has been suggested that the addition of at least 2% NaCl is required to guarantee the beneficial effects of pre-rigor salting on chicken breast (Kim et al, 2015 ).…”

Effect of soy sauce type on the quality characteristics of emulsion sausages

“…Particularly, the emulsion sausage containing above 3% of soy sauce showed significantly (p<0.05) decreased lightness (70.93) and redness (9.10) and increased yellowness (12.67) when compared to control (lightness, 72.01; redness, 9.67; and yellowness, 8.10). Similarly, Kim et al (22) reported the effect of soy sauce on color of pre-rigor ground beef. McGough et al (14) indicated that soy sauce affected both the internal and external color of frankfurter and determined that color impact was a critical point to be considered upon the application of soy sauce to frankfurter.…”

The effect of sigumjang (Korean fermented barley bran) marination on the physicochemical properties of pork loin

“…Marination increased the water-holding capacity (WHC) of the SMPL due to the salt content. Curing or marination partially solubilizes proteins, which increases the WHC (Kim et al, 2011). However, too long margination periods caused shrinkage and leakage of intracellular water in SMPL.…”