Effect of marination with mixed salt and kiwi juice and cooking methods on the quality of pork loin-based processed meat product.

摘要

The aim of the present study was to evaluate the effect of marinading with mixed salts (NaCl, CaCl2 and phosphates) and kiwi juice and of various cooking methods for pork loin-based products in order to establish a basic database for increasing consumption of pork loin in Korea. Diced chilled pork loin (2 x 2 x 2 cm) was marinated in 4 different treatments: no additives (T1), salt mix only (T2), kiwi juice only (T3), and salt mix + kiwi juice (T4). The mixed salt was prepared by the addition of NaCl, CaCl and phosphates dissolved in water (10% of pork loin wt.) at concn. of 0.5, 0.5 and 0.3% wt. of pork loin, respectively. Amount of kiwi juice was 10% of pork loin wt. After marination for 24 h at 4 degrees C, the samples were cooked using various methods, including roasting with kimchi, pan broiling and simmering. After simmering pH of pork loin of T1 and T2 was higher than that of T3 and T4 (P < 0.05). pH of pork loin which was roasted with kimchi and pan broiled did not show any differences. Water holding capacity of T4 after pan broiling was higher than that of T1, T2, and T3 (P < 0.001) and shear force of T4 was lower than other treatments. Flavour and acceptability of T4 after pan broiling were scored higher by 11 sensory panelists (P < 0.05). Results suggest that pork loin-based products marinated with mixed salt and kiwi juice followed by pan broiling would be preferred by consumers as one of the methods to promote the consumption of pork loin in Korea.