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ISSN : 1225-2964(Print)
ISSN : 2287-3317(Online)
Annals of Animal Resource Sciences Vol.33 No.1 pp.137-149
DOI : https://doi.org/10.12718/AARS.2022.33.1.137

Effect of Thickness of Pork Belly on Physicochemical and Sensory Properties after Pan-grilling

Hee-Chun Kim1, Hye-Jin Kim5, Don-Gyu Gwak2, Chang-Gi Kim3, Eunmi Oh4, Hyo-Jin Jung5, Ji-Seon Kwon5, Hwieon Kim6, Dongwook Kim7, Young-Han Song8 and Aera Jang8*
1Section chief, 2Head of department, 3Team leader, 4Manager, Korea Institute for Animal Products Quality
Evaluation, Wonju 26355, Korea
5Graduate student, 6Undergraduate student, 7Researcher, 8Professor, College of Animal Life Science, Kangwon
National University, Chuncheon 24341, Korea

Abstract

This study was performed to evaluate the effect of pork belly thickness on physicochemical and sensory characteristics after pan frying. Pork belly with three different thickness (5, 10, 20 mm) from three different parts (A:thoracic vertebrae no. 5-9, B:thoracic vertebrae 10-14, C:lumbar vertebrae 1-6) was pan grilled with electronic grill until it reached an internal temperature of 71℃. Cooking loss, shear force, sensory characteristics, volatile compounds of cooked pork belly were determined. Electric nose analysis was performed to support descriptive analysis and consumer sensory analysis. The cooking loss of pork belly with 20 mm thickness from all positions was significantly low (p<0.05). Shear force increased with increase in thickness (p<0.05). Electric nose identified major seven volatile compounds such as acetonitrile, (Z)-4-heptenal, 2-octanol, linalool, carbon disulfide, methylcyclohexane, n-nonanal to discriminate those samples. The part of pork belly significantly affected the intensity of volatile compounds rather than thickness. In discriminate analysis, the overall acceptability of pork belly (A and B parts) with 20 mm thickness was higher than that of pork belly with 5 mm thickness. In addition, the overall acceptability by consumers for pork belly with 20 mm thickness from A, B, and C parts was higher than the overall acceptability for pork belly with 5 mm thickness. This preliminary study suggests that it is more desirable to use pork belly with 20 mm thickness from part A when cooking on a pan gril compared with pork belly of 10 mm or 20 mm thickness from part B or C in the meat markets and restaurant.

삼겹살 두께가 조리 후 이화학적 및 관능적 특성에 미치는 영향

김희천1 · 김혜진5 · 곽돈규2 · 김창기3 · 오은미4 · 정효진5 · 권지선5 · 김휘언6 · 김동욱7 · 송영한8 · 장애라8*
축산물품질평가원 강원지원 과장1, 부장2, 팀장3, 대리4
강원대학교 동물생명과학대학 대학원생5, 학부생6, 연구원7, 교수8

초록

 

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