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http://dx.doi.org/10.5187/JAST.2005.47.5.857

Changes in Taste Compounds of Seasoned Pork with Korean Traditional Sauces during Aging  

Hah, K.H. (National Livestock Research Institute)
Joo, S.T. (Division of Animal Science, Gyeongsang National University)
Park, G.B. (Division of Animal Science, Gyeongsang National University)
Sung, N.J. (Department of Food and Nutrition, Gyeongsang National University)
Lyou, H.J. (National Livestock Research Institute)
Park, K.H. (Department of Animal Resources Technology, Jinju National University)
Kim, I.S. (Department of Animal Resources Technology, Jinju National University)
Jin, S.K. (Department of Animal Resources Technology, Jinju National University)
Publication Information
Journal of Animal Science and Technology / v.47, no.5, 2005 , pp. 857-866 More about this Journal
Abstract
This study was carried out to evaluate changes in taste compounds of seasoned pork with Korean traditional sauces. The samples, pork loins were cut by the shape of cube($5{\time}15{\time}5$cm) and seasoned pork with Korean traditional sauces such as soy sauce base(T1), red pepper sauce base(T2), and soybean sauce base(T3) in the same proportion of meat seasonings, respectively. The seasoned samples were stored, at $1{\pm}1^{\circ}C$ during 28 days. Citric acid and fumaric acid were higher after 14 days of storage for the treatments, seasoned pork with red pepper sauce had higher compared to other treatments. While propionic acid and lactic acid were higher in seasoned pork with soybean sauce compared to other treatments. Free amino acids was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In all treatments, free amino acids was slightly increased with aging periods. 5'-inosine monophosphate(IMP) was decreased, whereas inosine was increased with increase of aging time. Inosine was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In sensory evaluation, aroma, flavor, tenderness and juiciness were increased with aging period increased in all treatments.
Keywords
Taste compound; Korean traditional sauce; 5'-inosine monophosphate; Inosine;
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