A comparison of dry and wet aging on physicochemical and sensory characteristics of pork loin with two aging times

被引：2
|
作者：
Kim, Jung-Ho [1 ]
Kim, Ji-Han [1 ]
Yoon, Dong-Kyu [1 ]
Ji, Da-Som [1 ]
Jang, Hyun-Joo [1 ]
Lee, Chi-Ho [1 ,2 ]
机构：
[1] Konkuk Univ, Dept Food Sci & Biotechnol Anim Resources, Seoul, South Korea
[2] Konkuk Univ Food Sci & Technol, Seoul 143701, South Korea
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2018年 / 27卷 / 06期
基金：
新加坡国家研究基金会;
关键词：
Dry-aging; Pork; Meat quality; Flavor; Aging time; MEAT QUALITY ATTRIBUTES; LIPID OXIDATION; LONGISSIMUS MUSCLE; BEEF STEAKS; TENDERNESS; STABILITY; COLOR; TENDERIZATION; INHIBITION; ATMOSPHERE;
D O I：
10.1007/s10068-018-0418-x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study investigated the effects of aging methods (wet aging and dry aging) and aging times (7 and 14 days) on the physicochemical and sensory characteristics of meat quality using pork loin. Dry-aged loin (DA) had significantly lower moisture content and higher crude fat protein content than wet-aged loin (WA). The pH of DA was significantly higher than that of WA and it increased with the aging time. DA showed lower cooking loss and higher aging loss than WA (p<0.001). Lipid oxidation and metmyoglobin content of DA were higher than those of WA (p<0.001). Shear force in DA was lower than that in WA (p<0.001) and myofibril protein index (MFI) increased in DA. In addition, DA recorded higher scores of roast color, flavor and overall acceptability compared to WA. These results suggested that the application of dry-aging on pork improved physicochemical, textural and sensory characteristics.
引用
收藏
页码：1551 / 1559
页数：9
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