Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Pork with Addition of Jubak(Sulchigegie)

주박 첨가가 돈육의 품질특성에 미치는 영향

  • Won, Ji-Hee (Department of Food Science and Technology, Seoul Women's University) ;
  • Son, Ju-Ah (Department of Food Science and Technology, Seoul Women's University) ;
  • Youn, Aye-Ree (Department of Food Science and Technology, Seoul Women's University) ;
  • Kim, Ho-Jong (Kooksoondang Brewery co., Ltd.) ;
  • Kim, Gye-Won (Kooksoondang Brewery co., Ltd.) ;
  • Noh, Bong-Soo (Department of Food Science and Technology, Seoul Women's University)
  • Published : 2006.10.31
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Abstract

This study was to investigate the effect of Jubak(Sulchigegie) on the physicochemical properties of pork. A pork was cooked in a pot opening the lid with the Jubak for 20 min and then covering the lid without Jubak for 20 min at $100^{\circ}C$. Effect of the added amounts of Jubak on the pork was examined by principal component analysis and electronic nose consisting of six metal oxide sensors. As a pork was cooked with 30g Jubak, ratio of resistance was increased. This condition removed unpleasant smell of pork. Effect of the pork with Jubak is better the end location than middle of pork. Also, first principal component score increased as the pork cooking time was increased. In the texture properties, hardness, chewiness, gumminess, and springness of the pork with 30g Jubak were significantly lower than others processed in this study. With sensory evaluation, the pork with 30g Jubak obtained the best score in taste, texture and overall acceptability. It could be concluded that the pork(400g) with 30g Jubak reduces the pork odor, increase the tenderness and improve the flavor and taste of pork.

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References

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