
Changes in Sensory Compounds during Dry Aging of Pork Cuts
- Young-Hwa Hwang Nahar Sabikun Ishamri Ismail Seon-Tea Joo
- 한국축산식품학회
- Food Science of Animal Resources
- Food Science of Animal Resources 제39권 제3호
- 등재여부 : KCI등재
- 2019.06
- 379 - 387 (9 pages)
The effects of dry-aging on changes in taste compounds and electronic taste sensing traits of pork were investigated. Ten pork belly and shoulder blade cuts were divided into wet-aging and dry-aging treatments and stored for 21 days at 2°C. The contents of nucleotides and free amino acids, and electronic tongue analysis were investigated at different aging periods (1, 7, 14, and 21 days). The contents of inosine and hypoxanthine of dry-aged pork cuts increased more rapidly, and they were significantly (p<0.05) higher than wet-aged pork cuts. Total free amino acids of dry-aged pork cuts were also significantly (p<0.05) higher than those of wet-aged pork cuts after 21 days of aging. Consequently, umami intensity of dry-aged pork cuts increased more rapidly and the values were significantly (p<0.05) higher than those of wet-aged pork during 21 days of aging. Results suggested that the better palatability of dry-aged pork cuts might be due to higher umami intensity in relation to higher contents of inosine, hypoxanthine, and free amino acids.
Introduction
Materials and Methods
Results and Discussion
Conclusions