NDLI: Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method

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Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method

Content Provider	Semantic Scholar
Author	Jeong, Kiyoung Hyeonbin O. Shin, So Yeon
Copyright Year	2018
Abstract	The aim of this study was to evaluate the effects of marinade under different conditions (temperature and vacuum) on pork ham cooked by the sous-vide method (61°C and 98.81% vacuum for 45 min). Control group was non-marinade pork ham. The samples were marinated under 1 of 4 conditions: 4°C, 98.81% vacuum (treatment group T1); 4°C, atmospheric pressure (T2); 20°C, 98.81% vacuum (T3); and 20°C, atmospheric pressure (T4). The pH value was higher in the control (6.02) than in the treatment groups (4.30-4.42, p<0.001). Shear force was the lowest in the control: 18.14 N. Lightness and redness values were higher in the control (p<0.001). The chroma value significantly decreased from 12.74 to 7.55 with marinade (p<0.001). Total viable and coliform counts of raw meat were 84.6 and 3.67 Log CFU/g, respectively. After the marinade, the total viable count decreased to 3.00-14.67 Log CFU/g (p<0.001). Coliforms were not detected. After sous-vide cooking, no viable microorganisms were detected in any group. Treatment groups generally showed high scores on consumer preference. The marinade and sous-vide cooking had a positive effect on sensory characteristics. They provided safe conditions for sanitary evaluation. As a result, it appears that marinade at refrigeration temperature is better than that at room temperature.
Starting Page	506
Ending Page	514
Page Count	9
File Format	PDF HTM / HTML
PubMed reference number	30018495
Journal	Medline
Volume Number	38
Alternate Webpage(s)	https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/5d/ab/kosfa-38-3-506.PMC6048374.pdf
Alternate Webpage(s)	https://doi.org/10.5851/kosfa.2018.38.3.506
Journal	Korean journal for food science of animal resources
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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