Effects of Soybean Sauce and Pre-rigor Muscle on Physicochemical Properties of Frozen Hanwoo Patties

Abstract

In this study, we evaluated the physicochemical and sensorial properties of frozen Hanwoo beef patties prepared from prerigor and post-rigor muscle with soybean sauce or sodium chloride. The pH of the soybean sauce treatments was lower than the sodium chloride treatments (p<0.05); however, the Hanwoo patty prepared from pre-rigor muscle with soybean sauce had a lower cooking loss and smaller diameter than the Hanwoo patty prepared under the same conditions from post-rigor muscle (p<0.05). The addition of the soybean sauce inhibited lipid oxidation due to the antioxidative materials in soybean sauce such as melanoidin. The hardness of patties prepared from pre-rigor treatment was lower relative to those prepared from post-rigor muscle (p<0.05); however, there was no significant difference between springiness, cohesiveness, and chewiness (p>0.05). In the sensory evaluation, patties prepared from pre-rigor muscle with soybean sauce had a significantly high score in all traits (p<0.05); thus, pre-rigor muscle with soybean had the highest overall acceptability. Furthermore, the addition of soybean sauce to pre-rigor muscle produced similar effects as those observed for the addition of sodium chloride in regards to psychochemical properties. Moreover, meat products produced from pre-rigor muscle will have better antioxidative and sensorial properties.

Effects of Salt Concentration in Soybean Sauce on the Physicochemical Properties of Pre-rigor Ground Hanwoo Muscle

“…Jeon et al (2002) reported that the low pH value of the soybean sauce is caused by the proliferation of lactic acid bacteria during the fermentation period, which might be the reason for a low pH value of meats treated with soybean sauce (T1, T2, and T3). A similar result was reported by Kim et al (2011) where the pH value of frozen Hanwoo patties containing soybean sauce was lower than the pH value of those made with sodium chloride for both pre-and postrigor Hanwoo muscle.…”

“…The TS and T3 treatments had the highest values for all textural properties (p<0.05), and they were not significant (p>0.05). Similar result was obtained by Kim et al (2011). In the case of soybean sauce treatments (T1, T2, and T3), the hardness was higher as the salt concentration in soybean sauce increased 0.5% to 2.0% (p<0.05).…”

“…These results were most likely due to the brown color of the soybean sauce, which may have contributed to the increase in the yellowness value of meat and meat products. Kim et al (2011) reported that Hanwoo patties made with pre-rigor muscle and soybean sauce showed darker, less fiery, and browner when compared with sodium chloride treatments.…”

“…In addition, the melanoidin in soybean sauce has an antioxidative effect against lipid oxidation of beef meat (Choi et al, 1990). Recently, many studies have examined the effects of soybean sauce on the physicochemical properties and quality characteristics of meat and meat products (Choi et al, 2006;Jin et al, 2004;Kim et al, 2011).…”

Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review

“…It contains approximately 15–20% salt, 50–70% water, free sugars, isoflavones, peptides, and organic acids that are produced from the soybeans during the fermentation process (Jeon et al, 2002 ; Shim et al, 2008 ). The sauce has a characteristic black color due to the presence of melanoidins, which are formed when carbonyl compounds and amino compounds combine together (Kim et al, 2011 ). The melanoidins present in soybean sauce are responsible for its antioxidant potential (Choi et al, 1990 ).…”