Development of Jeyuk-gui (Spicy Broiled Pork) Sauce amended with Concentrate of Jujube Flesh Remaining around Seeds

Cheon, Doo-Hee; Lee, Kyung‐Hee

doi:10.17495/easdl.2017.12.27.6.591

Cited by 1 publication

(1 citation statement)

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“…Among inorganic ionic components, Na, K, and P significantly enhance the umami taste along with free amino acids and IMPs [27]. Thus, free amino acids are more accumulated in the Holstein crust with high protein content than in the Hanwoo crust, and the salinity of the Holstein crust is high because it is typically measured based on the content of the total inorganic substance [28]. In addition, both Hanwoo and Holstein crust have a salinity of 0.8%-1.2%, which will not have a significant impact on salinity as food additives.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties of crust derived from dry-aged Holstein and Hanwoo loin

Lee

Kim

2020

J Anim Sci Technol

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This study evaluated the quality characteristics of crust derived from dry-aged Holstein and Hanwoo loins and their effects on food as additives. With respect to physicochemical properties, we examined the proximate composition, pH value, salinity, color, water and fat absorption, emulsifying capacity, and swelling yield. The protein and ash contents in the Holstein crust were significantly higher than those in the Hanwoo crust (p < 0.0001). The fat content in the Hanwoo crust was significantly higher than that in the Holstein crust (p < 0.01). The salinity, lightness, and yellowness of the Hanwoo crust were significantly lower than those of the Holstein crust (p < 0.001). Furthermore, the pH value and emulsifying capacity of the Hanwoo crust were significantly higher than those of the Holstein crust (p < 0.001). The fat absorption of the Holstein crust was significantly higher than that of the Hanwoo crust (p < 0.001). The swelling yield of the Holstein crust was significantly higher than that of the Hanwoo crust at pH 3 and 4 (p < 0.001), whereas the swelling yield of the Hanwoo crust was significantly higher than that of the Holstein crust at pH 7 (p < 0.001). Principal component analysis of dry-aged Hanwoo, Holstein, and non-aged Holstein showed different flavor patterns for each sample. Finally, the results showed that the crusts derived from dry-aged Hanwoo and Holstein loins were suitable flavor enhancers.

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Section: Resultsmentioning

confidence: 99%