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http://dx.doi.org/10.5851/kosfa.2013.33.5.581

Effects of Supercritical Carbon Dioxide Treatment on Meat Quality and Sensory Evaluation in Soy Sauce and Hot-pepper Paste Marinated Pork  

Choi, Young Min (Division of Food Bioscience and Technology, Korea University)
Lee, Sang Hoon (Division of Food Bioscience and Technology, Korea University)
Choe, Jee Hwan (Division of Food Bioscience and Technology, Korea University)
Kim, Kyoung Heon (Division of Food Bioscience and Technology, Korea University)
Rhee, Min Suk (Division of Food Bioscience and Technology, Korea University)
Kim, Byoung Chul (Division of Food Bioscience and Technology, Korea University)
Publication Information
Food Science of Animal Resources / v.33, no.5, 2013 , pp. 581-586 More about this Journal
Abstract
The objective of this study was to investigate the effects of supercritical carbon dioxide (SC-$CO_2$) treatment on meat quality and sensory evaluation of marinated pork. Meat marinated in two traditional Korean marinades, soy sauce and hot-pepper paste, and raw marinated meat were then treated with 7.4, 12.2, or 15.2 MPa $CO_2$ at $31.1^{\circ}C$for 10 min. The SC-$CO_2$ treatments had no effect on the meat pH (p>0.05) or Warner-Bratzler shear force (p>0.05). There was no significant difference (p>0.05) in the total loss (sum of treatment loss and cooking loss) between the control and SC-$CO_2$ treated samples at 15.2 MPa (soy sauce marinated pork: 21.78 vs. 18.97%; hot-pepper marinated pork: 21.61 vs. 18.01%). After the SC-$CO_2$ treatment, lighter surface colors were observed in the treatment samples compared to those of the control samples (p< 0.001). However, tasting panelists were unable to distinguish a difference in color or in overall acceptability of the control and treatment (p>0.05). In the case of soy sauce marinated pork, when SC-$CO_2$ applied at 15.2 MPa and $31.1^{\circ}C$for 10 min, treatment samples showed a tenderer meat than the control samples. Therefore, the SC-$CO_2$ treatment conditions had no adverse effects on the sensory quality characteristics of the marinated meat products.
Keywords
supercritical carbon dioxide; marinated pork; meat quality; sensory evaluation;
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