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KMID : 0613820150250101139
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Journal of Life Science
2015 Volume.25 No. 10 p.1139 ~ p.1147
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Effects of Injection of Red Wine on Physico-chemical Characteristics of Pork Loin Ham
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Ha So-Ra
Choi Jung-Seok
Jin Sang-Keun
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Abstract
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This study was conducted to evaluate the effects of injection of red wine on physico-chemical characteristics of pork loin ham during cold storage. The pork loin hams were manufactured by injection of red wine as Control (0%), T1 (3%), T2 (6%), T3 (9%), and were analyzed, while stored at 10±1℃ for 4 weeks, respectively. As a result of the injection of red wine, the pH values of pork loin ham were reduced, whereas WHC values were increased compared to the control (p<0.05). However, there was no significant difference in cooking loss. In meat color, as injection of red wine increased, the lightness values were reduced, and redness values were increased during 4 weeks. In texture profile analysis, values in shear force, brittleness, gumminess and adhesiveness were increased as red wine injection increased (p<0.05). But, injection of red wine reduced the VBN values until 2 weeks. Treatment groups with more than 3% red wine showed lower TMC values than control until 3 weeks (p<0.05), whereas Lactobacillus counts were significantly increased by injection of red wine since 2 weeks. In conclusion, red wines showed the effect of increasing the quality characteristics related to physical and storage in pork loin ham during cold storage, and proper injection level was 3% when pork loin ham processed.
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KEYWORD
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Antioxidant, bacterial, loin, non-preferred portion, red wine
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