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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
Korean J. Food Sci. An. 2018;38:506-514
Published online June 30, 2018;  https://doi.org/10.5851/kosfa.2018.38.3.506
© 2018 Korean Society for Food Science of Animal Resources

Kiyoung Jeong, Hyeonbin O, So Yeon Shin, and Young-Soon Kim*

Department of Food and Nutrition, Korea University, Seoul 02841, Korea
Correspondence to: Young-Soon Kim
Department of Food and Nutrition, Korea University, Seoul 02841, Korea
Tel: +82-2-3290-5638
Fax: +82-2-921-7207
E-mail: kteresa@korea.ac.kr
Received January 26, 2018; Revised April 12, 2018; Accepted April 30, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
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℃ and 98.81% vacuum for 45 min). Control group was non-marinade pork ham. The samples were marinated under 1 of 4 conditions: 4℃, 98.81% vacuum (treatment group T1); 4℃, atmospheric pressure (T2); 20℃, 98.81% vacuum (T3); and 20℃, 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.
Keywords : pork, marinade, sous-vide, microbiological safety


June 2018, 38 (3)