• Asian-Australasian Journal of Animal Sciences
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• 제28권7호
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• pp.1020-1027
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• 2015

The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.

• Journal of Animal Science and Technology
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• 제62권5호
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• pp.713-729
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• 2020

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.

• Asian-Australasian Journal of Animal Sciences
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• 제29권11호
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• pp.1639-1645
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• 2016

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.

• 육가공
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• 통권34호겨울호
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• pp.48-59
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• 2007

본 연구는 marination 조건에 따른 돈육 육포 제조용 양념육의 품질 특성을 조사하고 최종 제품의 관능적 특성에 미치는 영향을 조사하기 위하여 실시하였다. 육포 제조용 양념액을 사용하여 침지 처리구는 1, 6, 12, 24, 48 시간 동안 침지 후 양념육의 품질 특성을 조사 하였고 텀블링 처리구는 10, 20, 30, 60분 동안 텀블링 한후 조사 하였다 . 각 marination 조건별 육포의 평가를 위해 육포는 6, 12, 24, 48시간 침지시간이 경과된 양념육과 10, 20, 30, 60분 동안 텀블링을 실시한 양념육으로 제조하였으며, 관능 검사를 실시하였다. 침지 처리구와 텀블링 처리구 모두 염지 시간이 경과할수록 염지 수율과 보수력이 증가하였으며, 텀블링 처리구가 침지 처리구보다 높은 수율을 나타내었고, 보수력에서 는 차이가 나타나지 않았다. 침지 처리구의 pH는 상승하는 경향을 보였으나 텀블링 처리구는 차이를 보이지 않았고, L*-값과 b*-값은 침지와 텀블링 처리구 모두에서 감소하였으나, a*-값은 증가하는 경향을 보였다. 제조된 육포의 관능평가시 침지와 텀블링 처리구는 모두 뚜렷한 차이는 나타나지 않았으나, 모든 항목에서 30분 동안 텀블링을 실시한 후 제조된 육포가 좋은 평가를 받았다. 이상의 결과에서, 텀블링 방법으로 염지한 육포 양념육 및 육포의 품질이 침지 방법보다 우수하여, 텀블링 방법을 사용하여 우수한 품질의 육포를 제조할 수 있을 것으로 판단된다.

• 한국축산식품학회지
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• 제26권2호
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• pp.229-235
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• 2006

본 연구는 marination 조건에 따른 돈육 육포 제조용 양념육의 품질 특성을 조사하고 최종 제품의 관능적 특성에 미치는 영향을 조사하기 위하여 실시하였다. 육포 제조용 양념액을 사용하여 침지 처리구는 1, 6, 12, 24, 48시간 동안 침지후 양념육의 품질 특성을 조사하였고 텀블링 처리구는 10, 20, 30, 60분 동안 텀블링한 후 조사하였다. 각 marination 조건별 육포의 평가를 위해 육포는 6, 12, 24, 48시간 침지시간이 경과된 양념육과 10, 20, 30, 60분 동안 텀블링을 실시한 양념육으로 제조하였으며, 관능 검사를 실시하였다. 침지 처리구와 텀블링 처리구 모두 염지 시간이 경과할수록 염지 수율과 보수력이 증가하였으며, 텀블링 처리구가 침지 처리구보다 높은 수율을 나타내었고, 보수력에서는 차이가 나타나지 않았다. 침지 처리구의 pH는 상승하는 경향을 보였으나 텀블링 처리구는 차이를 보이지 않았고, $L^*$-값과 $b^*$-값은 침지와 텀블링 처리구 모두에서 감소하였으나, $a^*$-값은 증가하는 경향을 보였다. 제조된 육포의 관능평가시 침지와 텀블링 처리구는 모두 뚜렷한 차이는 나타나지 않았으나, 모든 항목에서 30분 동안 텀블링을 실시한 후 제조된 육포가 좋은 평가를 받았다. 이상의 결과에서, 텀블링 방법으로 염지한 육포 양념육 및 육포의 품질이 침지 방법보다 우수하여, 텀블링 방법을 사용하여 우수한 품질의 육포를 제조할 수 있을 것으로 판단된다.

• Food Science and Biotechnology
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• 제17권2호
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• pp.389-395
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• 2008

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.

• 한국축산식품학회지
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• 제41권5호
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• pp.763-778
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• 2021

The effect of marination with black currant juice (BCJ) was investigated for their effects on meat quality and content of biogenic amines (BAs) [putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), and spermidine (SPD)] in pork belly during storage at 9℃. BCJ was shown to have antibacterial activities against Escherichia coli and Pseudomonas aeruginosa. Additionally, the pH of pork belly marinated with BCJ (PBB) was significantly lower than that of raw pork belly (RPB) during storage. No significant difference in microorganisms between RPB and PBB was observed at day 0 of storage. However, at days 5 and 10 of storage, volatile basic nitrogen (VBN) was significantly decreased in PBB compared to RPB, and PBB also demonstrated significantly lower numbers of bacteria associated with spoilage (Enterobacteriaceae and Pseudomonas spp.) at these time-points. PBB was also associated with significantly reduced formation of BAs (PUT, CAD, TYM, and total BAs) compared to RPB at days 5 and 10 of storage. These results indicated that BCJ can be regarded as a natural additive for improving meat quality by preventing increased pH, VBN, bacterial spoilage, and inhibiting BAs formation during refrigerated storage.

• 한국축산식품학회지
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• 제39권3호
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• pp.355-370
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• 2019

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 $55^{\circ}C$ for 5 h and $60^{\circ}C$ for 30 min, and were then stored for 8 wk at $10^{\circ}C$. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At $8^{th}$ 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 $4^{th}$ wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfurcontaining 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.

• Asian-Australasian Journal of Animal Sciences
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• 제19권2호
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• pp.292-296
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• 2006

Meat marination has been applied to improve product's physical and sensory attributes for years, but usually it is not intended to improve microbial quality of the product. Tumbling, which helps the distribution of marinade solution during processing, should enhance the action of antimicrobial agents. The objective of this study is to evaluate the combined effects of nisin, tumbling and storage time on total microflora and psychrotrophs counts on poultry. A marinade that contained acetic acid (1%) and salt (3%) with pH adjusted to 4 was developed as a standardized marinade. Drumsticks were marinated with various nisin levels (0, 50, or 100 IU/ml) combined with tumbling (0, 10, or 20 min), and then stored at $4^{\circ}C$ for 18 h. The total microflora and psychrotrophs counts of the samples were evaluated after 0, 2, 4, and 7 days of storage. The results indicated that at a given storage time, the samples tumbled for either 10 or 20 min had significantly (p<0.05) lower microbial counts when compared with the samples without the tumbling treatment. The microbial counts of the tumbled samples increased as storage time increased. Microbial counts significantly (p<0.05) decreased when more nisin was increased up to the level of 100 IU/ml. In conclusion, adding of nisin at the level of 50 IU/ml with tumbling for 10 min decreased the total microflora and psychrotrophs counts of the marinated chicken broiler drumsticks.

• 한국축산식품학회지
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• 제42권1호
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• pp.61-72
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• 2022

Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with antioxidants-rich fruit juices on quality characteristics of vacuum-packed chicken wings were examined during frozen storage. Chicken wings were mixed separately with marinades containing pineapple juice, June plum juice, and mango juice and kept for 12 h and 24 h. Three best marination conditions were selected based on a sensory evaluation. Antioxidant activity and total phenolic content of fruit juices, and marinade uptake, and marinade loss of marinated chicken wings were determined. In addition, vacuum packed marinated chicken wings were tested for pH, water holding capacity (WHC), 2-thiobarbituric acid reactive substances (TBARS) value and antioxidant activity over a 4-wk frozen storage. The best sensory properties were reported from chicken wings marinated with pineapple juice for 24 h, mango juice for 24 h, and June plum juice for 12 h (p<0.05) compared to other marinade-time combinations. Mango juice showed the highest antioxidant activity (92.2%) and total phenolic content (38.45 ㎍/mL; p<0.05) compared to other fruit juices. The pH and WHC of vacuumpacked chicken wings were slightly decreased over the frozen storage (p<0.05). Moreover, chicken wings marinated with mango juice had the lowest TBARS values and the highest 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging activity. In conclusion, mango juice was selected among tested as the most effective marinade for enhancing the oxidative stability of lipid while maintaining the other meat quality traits of vacuum-packed chicken wings.