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Journal of Food Science and Technology

, Volume 56, Issue 12, pp 5282–5288 | Cite as

Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature

  • Si-Young Kim
  • Dong-Heon Song
  • Youn-Kyung Ham
  • Yun-Sang Choi
  • Ji-Hun Choi
  • Hyun-Wook KimEmail author
Original Article

Abstract

The objectives of this study were to determine the effects of tumbling time on the processing characteristics of soy sauce marinated pork loins, and to compare its efficacy at two different tumbling temperatures. In experiment I, pork loins (M. longissimus thoracis et lumborum) were pumped to 115% (w/w) of original sample weight with soy sauce solution (75%, w/w) and tumbled for 0, 1, 3, and 5 h. In experiment II, the soy sauce pumped pork loins were tumbled at two different temperatures (− 1 and 4 °C) for 4 h. The pH, color characteristics, water-holding capacity, protein solubility, and shear force of pork loins tumbled with soy sauce marinade were determined. An increase in tumbling time increased the cooked pH and yellowness of soy sauce marinated pork loins (p < 0.05). Protein solubility, particularly that of total and salt-soluble proteins, increased with increasing tumbling time (p < 0.05), and a tumbling time of at least 3 h may guarantee excellent water-holding capacity and shear force. In addition, low tumbling temperature of − 1 °C could positively contribute to the improvement of water-holding capacity and shear force of soy sauce marinated pork loins. In conclusion, this current study indicates that the efficacy of tumbling in soy sauce marination of pork loins is affected by tumbling time and temperature, moreover, tumbling at − 1 °C for at least 3 h could be an effective method in the experimental operating condition.

Keywords

Marination Pork loin Protein solubility Soy sauce Tumbling 

Notes

Acknowledgements

This research was supported (PJ00923704013) by the Rural Development Administration. This work was also partially supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIT) (No. 2017R1C1B5076663).

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Food Science and Biotechnology of Animal ResourcesKonkuk UniversitySeoulRepublic of Korea
  2. 2.Food R&D CenterSamyang Corp.SeongnamRepublic of Korea
  3. 3.Department of Animal Science and BiotechnologyGyeongnam National University of Science and TechnologyJinjuRepublic of Korea
  4. 4.Department of Animal Resources TechnologyGyeongnam National University of Science and TechnologyJinjuRepublic of Korea
  5. 5.Food Processing Research CenterKorea Food Research InstituteWanjuRepublic of Korea

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