Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat

Khan, Muhammad Issa,Lee, Hyun Jung,Kim, Hyun-Joo,Young, Hae In,Lee, Haelim,Jo, Cheorun Asian Australasian Association of Animal Productio 2016 Animal Bioscience Vol.29 No.11

We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at $4^{\circ}C$ for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid reactive substances (TBARS) values were evaluated, and protein sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed. Marinade absorption and pH did not vary significantly after 14 d of aging. Marination increased the pH, color ($a^*$ and $b^*$) values, and cooking yield and reduced cooking loss. TBARS values significantly increased with aging time, but were significantly reduced by marination. Myofibril and total protein solubility increased with aging and marination, while SDS-PAGE showed protein degradation. Hence, aging and marination can be used simultaneously to improve physicochemical quality and cooking yield of vacuum-aged duck breast.

Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values

김준태,Dicky Tri Utama,정해성,Farouq Heidar Barido,Sung Ki Lee 한국축산학회 2020 한국축산학회지 Vol.62 No.5

The aim of this study was to develop retorted samgyetang marinated with different levels of soy sauce and processed at different F0 (thermal death time at 121℃) values. The tested marinade series comprised different percentages of soy sauce in water (0%, 25%, and 50% [w/w]) containing a fixed concentration of sodium tripolyphosphate (0.3% [w/w]). Following marination, samgyetang was prepared and subjected to retort processing, until an F0 value of either 8 or 29 was achieved. Meat quality analysis of the breast meat, sensory evaluation, and aroma analysis were performed as indicators of acceptability. The meat pH decreased as the soy sauce content increased, regardless of the F0 value. The shear force value significantly decreased as the concentration of soy sauce increased, but increased as the F0 value increased (p < 0.05). Lipid oxidation was not affected by marination, but increased significantly as the F0 value increased (p < 0.05). The proportion of polyunsaturated fatty acids decreased significantly (p < 0.05) as the F0 value increased. The total alkane content decreased as the F0 value increased (p < 0.05). Changes in the total volatile sulfur compound and 2-butyl-1-octanol content were affected by soy sauce marination. Marination using 25% soy sauce and retort sterilization, until an F0 value of either 8 or 29 was achieved, improved the acceptability of samgyetang. Therefore, marination using 25% soy sauce and retort sterilization until an F0 value of 8 is the process recommended for developing a soy sauce-flavored, retorted samgyetang product of acceptable quality.

Effect of Protease Produced from Bacillus polyfermenticus SCD on Quality of Jerky

Jin-Man Kim,Ji-Hun Choi,Doo-Jeong Han,Yun-Sang Choi,Jong-Youn Jeong,Gooi-Hun Choi,Hyun-Dong Paik,Cheon-Jei Kim 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.2

The objective of this study was to examine the effects of crude protease from Bacillus polyfermenticus SCD and marination time on quality of pork and beef jerky. Neither pork nor beef jerky showed a significant difference in pH among all treatments, and each protease was found to have a greater effect on the color of beef jerky. The hardness was significantly lower in all jerky treated with each protease, however the textural properties of jerky were not significantly different with regard to marination times. Water content was not affected by protease addition or marination times, however the water activity was lower in jerky treated with protease. The rehydration capacity of pork jerky was higher in jerky treated with protease, whereas that of beef jerky was higher in jerky dried after tumbled and held for 24 hr. Sensory characteristics were higher in jerky treated with protease, not affected by holding time after marinated.

마리네이션 및 과가열수증기 공정 병용처리가 삼계탕의 품질특성에 미치는 영향

김태경,구수경,성정민,김영붕,김현욱,최윤상 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.2

Purpose: The aim of this study was to evaluate the quality characteristics of Samgyetang prepared using a combination of marination and superheated steam (SHS) process. Methods: Quality characteristics of Samgyetang treated with marination and/or SHS process were investigated based on approximate compositions, pH, salt concentration, water holding capacity, color, cooking loss, shear force, volatile basic nitrogen (VBN), and 2-thiobarbituric acid reactive substances (TBARS) and sample is consist of control, T1 (only marination), T2 (only SHS), T3 (marinated before SHS), T4 (marinated after SHS). Results: Moisture content, water holding capacity, and TBARS value were the highest in Samgyetang marinated before heated by SHS (p<0.05). Fat content, ash content, and pH of Samgyetang were not affected by marination and/or SHS process (p>0.05). Shear force and cooking loss were the lowest in Samgyetang marinated before heated by SHS (p<0.05). Conclusion: This study showed that a combination of marination and superheated steam process could considerably improve the quality characteristics of Samgyetang.

Effects of smoking and marination on the sensory characteristics of cold-cut chicken breast filets: A pilot study

Shilpa S. Samant,Philip G. Crandall,Corliss A. O’Bryan,Jody M. Lingbeck,Elizabeth M. Martin,Tonya Tokar,서한석 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6

This study aimed to determine individual and combined effects of smoking and marination on the sensory characteristics of boneless, skinless chicken breast meat. Four types of cooked, cold-cut chicken breast meat, i.e., marinated cooked, marinated smoked, and controls of non-marinated cooked and non-marinated smoked chicken, were evaluated for 28 sensory characteristics. Marination significantly increased saltiness, sweetness, roasted flavor, smoked flavor, and moistness of the cold-cut chicken breast meat. In addition, smoking significantly enhanced the saltiness, bitterness, roasted flavor, smoked flavor, and moistness of mass. Interestingly, a combination of smoking and marination processes resulted in a synergistic increase in the perceived moistness of mass compared to their individual treatments. In conclusion, this study demonstrates individual and combined influences of smoking and marination on the sensory characteristics of cold-cut chicken breast meat.

Effects of smoking and marination on the sensory characteristics of cold-cut chicken breast filets: A pilot study

Samant, Shilpa S.,Crandall, Philip G.,O'Bryan, Corliss A.,Lingbeck, Jody M.,Martin, Elizabeth M.,Tokar, Tonya,Seo, Han-Seok 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6

This study aimed to determine individual and combined effects of smoking and marination on the sensory characteristics of boneless, skinless chicken breast meat. Four types of cooked, cold-cut chicken breast meat, i.e., marinated cooked, marinated smoked, and controls of non-marinated cooked and non-marinated smoked chicken, were evaluated for 28 sensory characteristics. Marination significantly increased saltiness, sweetness, roasted flavor, smoked flavor, and moistness of the cold-cut chicken breast meat. In addition, smoking significantly enhanced the saltiness, bitterness, roasted flavor, smoked flavor, and moistness of mass. Interestingly, a combination of smoking and marination processes resulted in a synergistic increase in the perceived moistness of mass compared to their individual treatments. In conclusion, this study demonstrates individual and combined influences of smoking and marination on the sensory characteristics of cold-cut chicken breast meat.

산 마리네이션과 가수 비율에 따른 재구성 족발의 품질특성

송동헌,박주효,김현욱 한국식품조리과학회 2022 한국식품조리과학회지 Vol.38 No.4

Purpose: This study was conducted to evaluate the quality characteristics of restructured pettitoes (jokbal) prepared through acid marination and the addition of water. Methods: Acidic marinades with pH 3 and 4 were prepared using apple vinegar, balsamic vinegar, and pineapple vinegar, respectively. Fresh pork feet were marinated with 10 volume of the acidic marinades for 3, 6, and 9 hours. The marinated pork feet were boiled in a brine solution at 100°C for 110 min. The boiled pork feet were ground and restructured with the addition of different amounts of water (0%, 10%, 20%, and 30%). The pH, color, processing yield, proximate composition, and textural properties of the restructured pettitoes were then determined. Results: Lower pH (pH 3) and longer marination time (9 hours) could be effective in increasing the marination yield and decreasing the hardness of Korean pettitoes. Moreover, the lowest hardness was found in the acidic marinade containing apple vinegar (p<0.05). In terms of the quality characteristics, an increase in the water added increased the pH value and CIE L* (lightness) of restructured pettitoes but no effects on CIE a* (redness) and CIE b* (yellowness) were observed (p>0.05). The processing yield of restructured pettitoes ranged from 99.21% to 99.55%, and the highest processing yield was found with the addition of 30% water (p<0.05). An increase in the water added increased the moisture content of the restructured pettitoes, but decreased the protein, lipid, and ash contents (p<0.05). Additional water significantly decreased the hardness of the restructured pettitoes, and the addition of over 10% water caused the hardness value to fall within the 2nd grade (50,000-20,000 N/m2) of the Korean Industrial Standard (KS) for senior-friendly foods. Conclusion: The result of this current study shows that the acidic marination, restructuring process, and the addition of water could be practically useful manufacturing processes to produce restructured pettitoes, which meet the hardness and protein content stipulated by the Korean Industrial Standard for senior-friendly foods.

Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method

Yong An Kim,Hoa Van Ba,Inho Hwang 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.3

The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for 55°C for 5 h and 60°C for 30 min, and were then stored for 8 wk at 10°C. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At 8th wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at 4th wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfur-containing compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.

Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces

Yong An Kim,Hoa Van Ba,Dashmaa Dashdorj,Inho Hwang 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.4

The effects of high-pressure processing (HPP) treatment on the quality characteristics of low graded Hanwoo beef marinated with five different sauces (soy, fish, fish-soy, soy-fish and fish-soy-meat sauces) obtained from Asian countries were studied. The Hanwoo beef striploins were marinated with the aforementioned sauces (at ratio: 3:1 w/w) for 3 days at 4℃ before they were treated with HPP at 550 MPa for 5 min at 10℃. All the sauces used were equalized to a same salt level of 12.5%, and the samples marinated with a 12.5% brine solution were served as a control. After treating with the HPP, all the samples were stored for further 7 days at 4℃ for analyses. Results revealed that HPP treatments showed some effects on technological quality traits (pH, cooking loss and color) but had no effect on the collagen contents of the marinated beef. Noticeably, the HPP treatment led to the increases in amounts of free amino acids associated with monosodium glutamate–like taste and sweet taste in the samples marinated with fish sauce or soy-fish sauce, fish-soy sauce and fish-soy-meat sauce whereas, it only reduced these amino acids in the samples marinated with soy sauce or control. Furthermore, the total bacteria count in all the marinated beef samples treated with HPP were significantly (p<0.05) lower than those of the non-HPP-treated samples throughout the storage periods. It is concluded that HPP could be applied for enhancing the taste-active compounds production such as free amino acids, and improving the shelflife stability of the marinated beef.

혼합염 및 키위주스 침지와 조리 방법에 따른 돈육등심 가공육의 품질에 미치는 영향

김일석(Il-Suk Kim),장애라(Aera Jang),진상근(Sang-Keun Jin),이무하(Mooha Lee),조철훈(Cheorun Jo) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.2

돼지고기 등심에 혼합염(NaCl, CaCl2 및 인산염 각각 육중량 대비 0.5, 0.5 및 0.3%(w/w))과 키위즙(육 중량 대비 10%(v/w))을 넣지 않은 것을 T1, 혼합염만 넣은 것을 T2, 키위즙만 첨가한 처리구를 T3, 키위즙 및 혼합염을 모두 첨가한 처리구를 T4로 하고, 이때 혼합염은 육중량의 10%(v/w)의 물에 용해시켜 사용하였다. 냉장 상태로 24시간 동안 각 처리구별로 침지한 돈육 등심을 조리조건 형태별로 품질특성을 비교하였다. 김치볶음 형태의 돈육 등심의 pH는 5.60 내외로 조리 방법 간에 가장 낮은 값을 보였으며 pan broiling은 돈육 등심의 pH가 6.02~6.16으로 유의적인 차이는 나타나지 않았다. Simmering의 경우 키위즙을 첨가한 돈육의 pH가 가장 낮은 수준을 보였다(p<0.05). 전단력에 있어서 김치볶음의 경우, 무 처리구와 비교시 혼합염과 키위즙이 첨가된 처리구에서 낮은 전단력을 보여 연도가 개선됨을 나타내었다(p<0.01). Pan broiling한 경우 무처리구가 가장 높았고, 혼합염과 키위즙이 첨가된 처리구가 가장 낮은 수준을 보였다(p>0.05). Simmering의 경우 혼합염을 첨가하였을 때(p<0.001) 낮은 전단력을 보였다. 보수력은 김치볶음 형태와 simmering 처리군의 보수력이 무처리군보다 낮아서 첨가된 김치와 양념혼합물 또는 볶음 방법이 혼합염과 키위즙의 돈육 품질 증진 효과를 억제한 것으로 나타났다 (p<0.001). 또한 pan broiling한 돈육 등심은 키위즙과 혼합염을 처리한 처리구에서 가장 높은 보수력을 나타내었다. 관능적 특성은 김치볶음 형태로 조리한 등심의 경우, 냄새에서만 높은 점수를 보였는데 이는 첨가된 김치와 양념에 의한 것으로 판단된다(p<0.001). Pan broiling 방법으로 조리한 등심은 풍미와 기호성에서 유의적인 차이를 보였는데(p<0.05, p<0.01), 혼합염과 키위즙 처리구(T4)가 가장 좋은 점수를 얻은 것으로 평가되었다. Simmering의 방법으로 조리한 등심의 척도묘사 분석결과 냄새, 풍미는 T3에서, 다즙성은 T4가 높은 것으로 평가되었다. 한편 종합적 기호성에는 T4가 가장 높은 점수를 얻었는데, 이는 simmering 방법의 경우 종합적 기호성은 냄새, 풍미보다는 입에서 느껴지는 식감에 의해 많은 영향을 받는 것으로 나타났다. 따라서 본 연구 결과 비선호 부위인 돈육 등심의 조리 식품 등으로의 원료육 활용 등 이용 증진을 위해 김치볶음 형태의 조리법에서는 돈육 등심에 10% 키위즙만 첨가하고(T3), pan broiling 방법과 simmering 방법의(p>0.05) 경우는 혼합염과 키위즙을 함께 첨가하여(T4) 이용하는 것이 가장 높은 기호도를 보이는 것으로 판단되었다. The aim of the present study was to evaluate the effect of marination with mixed salt (NaCl, CaCl₂, and phosphate) and kiwi juice and of different cooking methods for pork loin-based products in order to establish the basic database for increasing the consumption of pork loin in Korea. Diced chilled pork loin (2×2×2 ㎝) was marinated in 4 different treatments: no additives (T1), salt mix only (T2), kiwi juice only (T3), and salt mix+kiwi juice (T4). The mixed salt was prepared by the addition of NaCl, CaCl₂, and phosphate dissolved in water (10% of pork loin weight) at concentrations of 0.5, 0.5, and 0.3% per pork loin weight, respectively. The amount of kiwi juice was 10% of pork loin weight. After marination for 24 hrs at 4℃, the samples were cooked with different methods including roasting with Kimchi, pan broiling, and simmering. After simmering, pH of pork loin of T1 and T2 was higher than that of T3 and T4 (p<0.05), while that of roasted with Kimchi and pan broiled did not show any difference. Water holding capacity of T4 after pan broiling was higher than that of T1, T2, and T3 (p<0.001) and shear force of T4 was lower than other treatments. Also flavor and acceptability of T4 after pan broiling were scored higher by 11 sensory panelists (p<0.05). From this result, the pork loin-based products marinated with mixed salt and kiwi juice with pan broiling would be preferred by consumers as one of the methods to promote the consumption of pork loin in Korea.