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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

Authors
Jeong, KiyoungHyeonbin, O.Shin, So YeonKim, Young-Soon
Issue Date
6월-2018
Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Keywords
pork; marinade; sous-vide; microbiological safety
Citation
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.38, no.3, pp.506 - 514
Indexed
SCIE
SCOPUS
KCI
Journal Title
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
Volume
38
Number
3
Start Page
506
End Page
514
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/75082
DOI
10.5851/kosfa.2018.38.3.506
ISSN
1225-8563
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.
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