Alteration of Porcine Serum Albumin Levels in Pork Meat by Marination in Kiwi or Pineapple Juice and Subsequent Pan Broiling
- Sung Sil Moon Dong Wook Kim Il Suk Kim Jun Sang Ham Beom Young Park Aer A Jang
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제34권 제3호
- 등재여부 : KCI등재
- 2014.06
- 355 - 361 (7 pages)
This study was conducted to evaluate the changes in porcine serum albumin (PSA), a major allergen, which occur whenraw pork ham is marinated with kiwi or pineapple juice, and/or when the ham is pan broiled at 300°C for 4 min after marination. In this study, raw pork ham was soaked for 4 h or 8 h in marinades containing commercial marinating sauce only, commercial marinating sauce and 7% kiwi juice, or commercial marinating sauce and 7% pineapple juice. When the meat was marinated and then pan-broiled, pork ham meat protein was significantly denatured and hydrolyzed, and the level of PSA in the meat was significantly reduced. The PSA contents of pork broiled without marination, pork that had been marinated in commercial marinating sauce alone, pork that had been marinated in commercial marinating sauce with kiwi juice, and pork that had been marinated in commercial marinating sauce with pineapple juice, were 95.4, 43.3, 14.3, and 5.4 ng/ mL, respectively (p