The effect of sigumjang (Korean fermented barley bran) marination on the physicochemical properties of pork loin
Sign Up to like & getrecommendations! Published in 2020 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-020-00767-x
Abstract: Sigumjang is a traditional Korean fermented barley bran consumed in the Gyungsang-do area. In this study, pork loin was marinated with sigumjang, and its physicochemical and textural properties were investigated. Sigumjang-marinated pork loin (SMPL) displayed… read more here.
Keywords: barley bran; fermented barley; marination; korean fermented ... See more keywords
Effects of Weak Oscillating Magnetic Fields on the Freezing of Pork Loin
Sign Up to like & getrecommendations! Published in 2017 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-017-1931-2
Abstract: A number of novel freezing systems have been developed that claim to improve the quality of frozen foods by enhancing supercooling in the food prior to ice nucleation and consequently controlling ice crystal formation. One… read more here.
Keywords: magnetic fields; pork; effects weak; oscillating magnetic ... See more keywords
Correlation analysis between acoustic and sensory technique data for cooked pork loin samples
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.110882
Abstract: Abstract The relationship between the sensory attributes and the ultrasound parameters of pork loin samples cooked under different conditions was studied. The pork loin samples were oven-cooked or confit, applying different temperatures and cooking times.… read more here.
Keywords: pork loin; sensory attributes; analysis; loin samples ... See more keywords
Application of High-Performance Liquid Chromatography with Fluorescence Detection for Non-Polar Heterocyclic Aromatic Amines and Acridine Derivatives Determination in Pork Loin Roasted in a Roasting Bag
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11213385
Abstract: Heat treatment of meat can lead to the formation of carcinogenic organic compounds. The influence of dried fruits on the formation of non-polar heterocyclic aromatic amines (carbolines) and nitrogen derivatives of polycyclic aromatic hydrocarbons (azaarenes)… read more here.
Keywords: heterocyclic aromatic; pork loin; non polar; pork ... See more keywords
Dipeptidyl Peptidase IV Inhibitory Peptides Generated in Dry-Cured Pork Loin during Aging and Gastrointestinal Digestion
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DOI: 10.3390/nu14040770
Abstract: The ability of peptides from an aqueous and salt-soluble protein extract of dry-cured pork loins to inhibit the action of dipeptidyl peptidase IV was determined. This activity was assessed at different times of the production… read more here.
Keywords: dipeptidyl peptidase; dry cured; pork loin; cured pork ... See more keywords
Antibacterial Effect of a Mixed Natural Preservative against Listeria monocytogenes on Lettuce and Raw Pork Loin.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of food protection"
DOI: 10.4315/0362-028x.jfp-19-026
Abstract: A mixed natural preservative, including grapefruit seed extract (GSE), cinnamaldehyde (CA), and nisin, was investigated for the reduction of Listeria monocytogenes growth on lettuce and raw pork loin. The MIC of each natural preservative was… read more here.
Keywords: natural preservative; mixed natural; pork loin; ppm ... See more keywords
Effects of carcass weight increase on meat quality and sensory properties of pork loin
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Animal Science and Technology"
DOI: 10.5187/jast.2020.62.5.753
Abstract: Abstract The objective of this study was to investigate the influence of increasing carcass weight (CW) on meat quality traits including meat color, water-holding capacity (WHC), tenderness, backfat thickness and intramuscular fat (IMF) content of… read more here.
Keywords: meat quality; imf content; meat; carcass weight ... See more keywords
Fried pork loin batter quality with the addition of various dietary fibers
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Animal Science and Technology"
DOI: 10.5187/jast.2021.e15
Abstract: Abstract The effect of the addition of dietary fiber extracted from wheat, bamboo, and oat on the quality of fried pork loin batter was investigated. Quality evaluation included proximate composition, pH, color, viscosity, coating and… read more here.
Keywords: fried pork; control; fiber; batter ... See more keywords