The effect of sigumjang (Korean fermented barley bran) marination on the physicochemical properties of pork loin
| Autor: | Gi Dong Han, Hojeong Jeong, Soohyung Lee |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Chemistry food and beverages Marination 04 agricultural and veterinary sciences Umami Free amino Loin 040401 food science 01 natural sciences Applied Microbiology and Biotechnology 0404 agricultural biotechnology BARLEY BRAN 010608 biotechnology Fermentation Food science Food Science Biotechnology |
| Zdroj: | Food Science and Biotechnology. 29:1195-1199 |
| ISSN: | 2092-6456 1226-7708 |
| DOI: | 10.1007/s10068-020-00767-x |
| Popis: | Sigumjang is a traditional Korean fermented barley bran consumed in the Gyungsang-do area. In this study, pork loin was marinated with sigumjang, and its physicochemical and textural properties were investigated. Sigumjang-marinated pork loin (SMPL) displayed an attractive yellowish-brown overall color. SMPL’s pH marginally increased during storage and finally equilibrated to the pH of sigumjang, 5.5, on day 14. The amino-type nitrogen content of SMPL increased linearly during the marination period. Due to the lower extractability and higher pH compared to the control, the volume of myofibrillar fragments in SMPL decreased during the marination period. SMPL showed an increase in free amino acids related to umami (Asp and Glu) and sweet (Ser, Thr, Ala and Gly) tastes compared to the control. These may indicate improvement of sensory qualities of SMPL. The results also provide valuable information for the use of sigumjang in the development of novel meat products. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink