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[SCI] ▶6년차◀ [국제] Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties During Refrigerated Storage
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  • 작성일 2022-01-04 16:13:53
  • 조회수 223

Soy sauce, a traditional fermented seasoning made from soybeans, is used in various meat-based dishes in East Asian countries. The effect of fermented soy sauce on the overall quality and storage properties of pork patties during refrigerated storage is relatively unknown. This study was conducted to determine whether fermented soy sauce has a mutually synergistic effect on the quality and storage characteristics of pork patties, and to investigate the effects on the availability and physicochemical properties of various taste ingredients of soy sauce, a traditional Korean food ingredient. The experimental groups were as follows: Control: No additives, Control-1: 0.1% ascorbic acid, T1: 1% fermented soy sauce, T2: 3% fermented soy sauce, and T3: 5% fermented soy sauce. There was no significant difference in moisture, protein, fat, and water-holding capacity (WHC) between the various treatment groups; however, ash content increased and tissue characteristics improved with the concentration of fermented soy sauce. The addition of fermented soy sauce during refrigerated storage for 10 days showed a positive effect on the storage characteristics. These findings indicate that the addition of fermented soy sauce improves the quality characteristics of pork patties.

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