Characteristics of Sigumjang (fermented barley bran) marinated pork loin

2^nd International Conference on Food Chemistry & Nutrition

July 24-26, 2017 Vancouver, Canada

Geutae Kim, Sumin Ha, Ginyung Jeong, Hojeong Jeong and Gi Dong Han

Yeungnam University, Republic of Korea

Posters & Accepted Abstracts: J Exp Food Chem

Abstract :

Changes in physicochemical and textural properties of pork loin marinated with Sigumjang (Korean traditional fermented barley bran) were investigated during storage for 14 days. Sigumjang-marinated pork loin (SMPL) showed lower lightness and redness but higher yellowness due to the color of Sigumjang. The pH level of SMPL slightly increased with time and was equilibrated to pH 5.5 of Sigumjang on day 14. Amino type nitrogen content of SMPL linearly increased with marinating time. The MFI of SMPL was reduced during the marinating period, which can be explained by the lower extractability and higher pH of SMPL compared to nonmarinated normal pork loin. Free amino acids of SMPL related to sweet and particularly umami tastes such as glutamic acid and aspartic acid were more abundant compared to free amino acids related to bitter taste. In the sensory evaluation, longer marination for 14 days improved values of flavor, taste, texture, juiciness, and overall acceptability of pork loin. Especially, chewiness of SMPL was highly favored and gave excellent palatable texture to SMPL thereby contributing to high taste assessment. Taken together, our results suggest that Sigumjang marination could improve the quality of pork loin by granting umami taste and palatable texture. These results also provide useful information for using Sigumjang as an ingredient for developing new meat products.

Biography :

Geutae Kim is a student and research scholar at the Yeungnam University, Republic of Korea.

Email: mabinogi818@naver.com