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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 950 - 958 (9page)
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초록· 키워드
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The physicochemical characteristics and oxidative stability of wet-aged and dry-aged pork cuts were investigated at different aging periods (1, 7, 14 and 21 d). Samples were assigned into four groups in terms of shoulder blade-wet aging (SW), shoulder blade-dry aging (SD), belly-wet aging (BW), and belly-dry aging (BD). SD showed significantly higher pH at 21 d of aging than the other samples. Wet-aged cuts had significantly higher released water (RW) %, lightness ($L^*$) and shear force compared to the dry-aged meats. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed greater degradation of proteins for dry-aged cuts than the wet-aged cuts. At the end of aging, wet-aged cuts showed significantly lower thiobarbituric acid-reactive substances (TBARS) value than the dry-aged samples, indicating higher oxidative stability for wet-aged pork cuts. However, dry-aging led to higher degradation of proteins resulting in increased water-holding capacity (WHC) and decreased shear force value.
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등록된 정보가 없습니다.
참고문헌 (23)
참고문헌 신청
Adegoke GO / 2005 / Quality of meat / J Food Agric Environ 3:87~90
Aksu MI / 2005 / Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat / J Muscle Foods 16:192~206
Blixt Y / 2002 / Comparison of shelf life of vacuum-packed pork and beef / Meat Sci 60:371~378
Campbell RE / 2001 / Dry-aging affects on palatability of beef longissimus muscle / J Food Sci 66:196~199
Davis KJ / 2004 / The effects of aging on moisture-enhanced pork loins / Meat Sci 66:519~524
Aksu MI / 2005 / Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat / J Muscle Foods 16:192~206
Blixt Y / 2002 / Comparison of shelf life of vacuum-packed pork and beef / Meat Sci 60:371~378
Campbell RE / 2001 / Dry-aging affects on palatability of beef longissimus muscle / J Food Sci 66:196~199
Davis KJ / 2004 / The effects of aging on moisture-enhanced pork loins / Meat Sci 66:519~524
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