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KMID : 1007520230320101373
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Food Science and Biotechnology
2023 Volume.32 No. 10 p.1373 ~ p.1382
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Analysis of cured pork loin ham quality using wet-aging and a pulsed electric field system
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Go Ha-Yoon
Park Sin-Young
Kim Hack-Youn
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Abstract
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The effects on the quality of loin ham from using wet-aging with a commercial refrigerator (CR) and with a pulsed electric field system refrigerator (PEFR, at 0 and???1 °C) were compared. The CR sample recorded an increased cooking loss alongside a decrease in color stability and shear force. In contrast, the samples using PEFR observed improved color stability, water holding capacity, and weight loss. In electronic nose analysis, wet-aging samples were shown to be significantly different from raw meat samples, however, the use of PEFR did not significantly affect the flavor. In electronic tongue analysis, wet-aging was observed to increase the umami of the loin ham, whilst the PEFR???1 °C sample showed the highest umami. In sensory evaluation, the PEFR 0 °C sample showed significantly higher overall acceptability than raw meat. Conclusively, the application of wet-aging with PEFR in the manufacturing of loin ham led to an improvement in quality.
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KEYWORD
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Pulsed electric field, Wet-aging, Cured ham, Pork loin, Quality
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