Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage
This study aimed to determine whether fermented soy sauce has a mutually synergistic effect on the quality and storage properties of pork patties, and to investigate the effects on the availability and physicochemical properties of various taste ingredients of soy sauce, a traditional Korean food in...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/7/1004 |
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| author | Yun-a Kim Sanghun Park Yunhwan Park Gyutae Park Sehyuk Oh Jungseok Choi |
| author_facet | Yun-a Kim Sanghun Park Yunhwan Park Gyutae Park Sehyuk Oh Jungseok Choi |
| author_sort | Yun-a Kim |
| collection | DOAJ |
| description | This study aimed to determine whether fermented soy sauce has a mutually synergistic effect on the quality and storage properties of pork patties, and to investigate the effects on the availability and physicochemical properties of various taste ingredients of soy sauce, a traditional Korean food ingredient. The experimental groups were as follows: Control (−): No additives; Control (+): 0.1% ascorbic acid; T1: 1% fermented soy sauce; T2: 3% fermented soy sauce; T3: 5% fermented soy sauce. No significant difference was detected in moisture, protein, and fat among the various treatment groups; however, ash content and water holding capacity increased and texture properties improved with the concentration of fermented soy sauce. The addition of fermented soy sauce during refrigerated storage for 10 days showed a positive effect on the storage properties. The peroxide value, content of thiobarbituric acid reactive substances and total phenolics, and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity differed significantly in pork patties with different treatments and storage intervals. The effect of fermented soy sauce on the overall quality and storage properties of pork patties during refrigerated storage is relatively unknown. These findings demonstrate that the addition of fermented soy sauce improves the quality properties and antioxidant activity of pork patties. |
| first_indexed | 2024-03-09T11:50:02Z |
| format | Article |
| id | doaj.art-0001b777c8d44f57a311c463a14a0de7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T11:50:02Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0001b777c8d44f57a311c463a14a0de72023-11-30T23:15:39ZengMDPI AGFoods2304-81582022-03-01117100410.3390/foods11071004Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated StorageYun-a Kim0Sanghun Park1Yunhwan Park2Gyutae Park3Sehyuk Oh4Jungseok Choi5Department of Animal Science, Chungbuk National University, Cheongju 28644, KoreaDepartment of Animal Science, Chungbuk National University, Cheongju 28644, KoreaDepartment of Animal Science, Chungbuk National University, Cheongju 28644, KoreaDepartment of Animal Science, Chungbuk National University, Cheongju 28644, KoreaDepartment of Animal Science, Chungbuk National University, Cheongju 28644, KoreaDepartment of Animal Science, Chungbuk National University, Cheongju 28644, KoreaThis study aimed to determine whether fermented soy sauce has a mutually synergistic effect on the quality and storage properties of pork patties, and to investigate the effects on the availability and physicochemical properties of various taste ingredients of soy sauce, a traditional Korean food ingredient. The experimental groups were as follows: Control (−): No additives; Control (+): 0.1% ascorbic acid; T1: 1% fermented soy sauce; T2: 3% fermented soy sauce; T3: 5% fermented soy sauce. No significant difference was detected in moisture, protein, and fat among the various treatment groups; however, ash content and water holding capacity increased and texture properties improved with the concentration of fermented soy sauce. The addition of fermented soy sauce during refrigerated storage for 10 days showed a positive effect on the storage properties. The peroxide value, content of thiobarbituric acid reactive substances and total phenolics, and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity differed significantly in pork patties with different treatments and storage intervals. The effect of fermented soy sauce on the overall quality and storage properties of pork patties during refrigerated storage is relatively unknown. These findings demonstrate that the addition of fermented soy sauce improves the quality properties and antioxidant activity of pork patties.https://www.mdpi.com/2304-8158/11/7/1004fermented soy saucestorage propertyrefrigerated storageantioxidant activitypork pattynatural oxidant |
| spellingShingle | Yun-a Kim Sanghun Park Yunhwan Park Gyutae Park Sehyuk Oh Jungseok Choi Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage Foods fermented soy sauce storage property refrigerated storage antioxidant activity pork patty natural oxidant |
| title | Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage |
| title_full | Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage |
| title_fullStr | Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage |
| title_full_unstemmed | Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage |
| title_short | Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage |
| title_sort | effect of addition of fermented soy sauce on quality characteristics of pork patties during refrigerated storage |
| topic | fermented soy sauce storage property refrigerated storage antioxidant activity pork patty natural oxidant |
| url | https://www.mdpi.com/2304-8158/11/7/1004 |
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