Table 3. Effect of marination with traditional sauces on WBSF (kgf) in the marinated pork under Sous Vide cooking during storage (0–8 wk)
Treatment | WBSF (kgf) | SEM |
0 d | 2 wk | 4 wk | 6 wk | 8 wk |
T1 | 2.21a | 2.31ab | 2.36ab | 2.04b | 2.32bc | 0.13 |
T2 | 2.23a | 1.54c | 2.65a | 2.47b | 1.97c | 0.44 |
T3 | 2.26aB | 3.06aA | 3.03aA | 4.08aA | 4.07aA | 0.78 |
T4 | 1.52b | 1.96ab | 2.33ab | 2.27b | 2.59b | 0.41 |
T5 | 1.95ab | 1.65c | 1.65b | 1.41c | 2.02bc | 0.25 |
T6 | 1.63bB | 1.88abcB | 1.77bB | 2.94bA | 2.77bA | 0.61 |
Means within a column with different letters differ significantly p<0.05.
Means within a row with different letters differ significantly p<0.05.
WBSF, Warner-Bratzler shear force; T1, marinated with brine water (control); T2, marinated with Meju soy sauce; T3, marinated with Brewed soy sauce; T4, marinated with Fish soy sauce; T5, marinated with Ishiru fish sauce; T6, marinated with Anchovy fish sauce.