Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method
DC Field | Value | Language |
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dc.contributor.author | Jeong, Kiyoung | - |
dc.contributor.author | Hyeonbin, O. | - |
dc.contributor.author | Shin, So Yeon | - |
dc.contributor.author | Kim, Young-Soon | - |
dc.date.accessioned | 2021-09-02T10:42:42Z | - |
dc.date.available | 2021-09-02T10:42:42Z | - |
dc.date.created | 2021-06-19 | - |
dc.date.issued | 2018-06 | - |
dc.identifier.issn | 1225-8563 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/75082 | - |
dc.description.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 degrees 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 degrees C, 98.81% vacuum (treatment group T-1); 4 degrees C, atmospheric pressure (T-2); 20 degrees C, 98.81% vacuum (T-3); and 20 degrees C, atmospheric pressure (T-4). 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. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES | - |
dc.subject | CHICKEN BREAST | - |
dc.subject | MEAT | - |
dc.subject | VACUUM | - |
dc.subject | HEAT | - |
dc.subject | EVOLUTION | - |
dc.subject | TEXTURE | - |
dc.subject | PROFILE | - |
dc.subject | TIME | - |
dc.subject | PH | - |
dc.title | Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, Young-Soon | - |
dc.identifier.doi | 10.5851/kosfa.2018.38.3.506 | - |
dc.identifier.scopusid | 2-s2.0-85050395610 | - |
dc.identifier.wosid | 000438315800008 | - |
dc.identifier.bibliographicCitation | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.38, no.3, pp.506 - 514 | - |
dc.relation.isPartOf | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | - |
dc.citation.title | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | - |
dc.citation.volume | 38 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 506 | - |
dc.citation.endPage | 514 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART002362560 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | CHICKEN BREAST | - |
dc.subject.keywordPlus | MEAT | - |
dc.subject.keywordPlus | VACUUM | - |
dc.subject.keywordPlus | HEAT | - |
dc.subject.keywordPlus | EVOLUTION | - |
dc.subject.keywordPlus | TEXTURE | - |
dc.subject.keywordPlus | PROFILE | - |
dc.subject.keywordPlus | TIME | - |
dc.subject.keywordPlus | PH | - |
dc.subject.keywordAuthor | pork | - |
dc.subject.keywordAuthor | marinade | - |
dc.subject.keywordAuthor | sous-vide | - |
dc.subject.keywordAuthor | microbiological safety | - |
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