Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade.

Q2 Agricultural and Biological Sciences Korean Journal for Food Science of Animal Resources Pub Date : 2018-10-01 Epub Date: 2018-10-31 DOI:10.5851/kosfa.2018.e27

Young-Hwa Hwang, Nahar Sabikun, Ishamri Ismail, Seon-Tea Joo

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引用次数: 21

Abstract

The physicochemical characteristics and oxidative stability of wet-aged and dry-aged pork cuts were investigated at different aging periods (1, 7, 14 and 21 d). Samples were assigned into four groups in terms of shoulder blade-wet aging (SW), shoulder blade-dry aging (SD), belly-wet aging (BW), and belly-dry aging (BD). SD showed significantly higher pH at 21 d of aging than the other samples. Wet-aged cuts had significantly higher released water (RW) %, lightness (L*) and shear force compared to the dry-aged meats. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed greater degradation of proteins for dry-aged cuts than the wet-aged cuts. At the end of aging, wet-aged cuts showed significantly lower thiobarbituric acid-reactive substances (TBARS) value than the dry-aged samples, indicating higher oxidative stability for wet-aged pork cuts. However, dry-aging led to higher degradation of proteins resulting in increased water-holding capacity (WHC) and decreased shear force value.

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湿、干陈化五花肉和肩胛骨肉质特性的比较。

研究湿法和干法熟成猪肉块在1、7、14和21 d的理化特性和氧化稳定性，并将样品按肩胛骨湿法熟成(SW)、肩胛骨干法熟成(SD)、腹部湿法熟成(BW)和腹部干法熟成(BD) 4组进行分组。陈化21 d时，SD的pH值明显高于其他样品。湿法熟化肉片的释放水分(RW) %、轻度(L*)和剪切力均显著高于干法熟化肉片。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)分析表明，干老化刀口的蛋白质降解程度高于湿老化刀口。在陈化结束时，湿法陈化猪肉块的硫代巴比妥酸反应物质(TBARS)值明显低于干法陈化猪肉块，表明湿法陈化猪肉块具有更高的氧化稳定性。然而，干老化导致蛋白质的高降解，导致水保持能力(WHC)增加，剪切力值降低。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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