과육(파인애플, 골드키위) 첨가 마리네이드에 의한 품종별 돈육 등심의 품질 특성 및 Di-peptide 함량변화

초록

This study was conducted to investigate the quality characteristics, anti-oxidation activity and di-peptide (anserine, carnosine) contents of marinated pork loin from Korean native black pig (KNBP) and crossbred of Landrace×Yorkshire×Durock (LYD) by addition of fruits (pineapple and gold kiwi). Sliced pork loin (13~15 mm) was marinated in three different treatments: 1) no fruits addition, 2) with seasoning and pineapple for 5 h, 3) with seasoning and kiwi for 5 h. Addition of fruits significantly decreased pH, hardness and chewiness of marinated KNBP and LYD pork loin. Anti-oxidation activity in pork were significantly increased by addition of fruits. Especially, addition of gold kiwi in the pork loin marinated for 5 h showed the highest anti-oxidation activity and carnosine contents. Also, it showed the highest score in the sensory characteristics (juiciness and tenderness). These results suggested that the pork loin marinated with gold kiwi for 5 h could be one of the solutions to enhance quality characteristics of marinated KNBP and LYD.

키워드