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KMID : 1011620220380020112
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Korean Journal of Food and Cookey Science
2022 Volume.38 No. 2 p.112 ~ p.119
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Quality characteristics of pork loin ham using vegetable fermented products by bioconversion technology and ascorbic acid
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Kim Tae-Kyung
Ku Su-Kyung
Kim Jake
Kim Mi-Ran
Yong Hae-In
Cha Ji-Yoon
Choi Yun-Sang
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Abstract
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Purpose: The objective of this study was to determine the quality characteristics of pork loin ham using vegetable fermented products by bioconversion technology, with/without ascorbic acid.
Methods: Eight different groups of pork loin ham were prepared according to the following formula: The control was prepared with 150 ppm nitrite, and celery, the beet and dropwort treatment groups were prepared with 150 ppm natural nitrite in bioconversion with Staphylococcus carnosus, the control A, celery A, beet A, and dropwort A treatment groups were prepared with both 150 ppm bioconversion natural nitrite and 0.05% ascorbic acid. Experiments were conducted to analyze pork loin ham with natural nitrite, for color, pH, nitrosohemechrome, total pigments, curing efficiency, residual nitrite content, 2-thiobarbituric acid-reactive substances (TBARS), and shear force.
Results: The redness of the exterior surface of the cured pork loin ham with natural nitrite and with/without ascorbic acid was higher or similar to that of the control, while the redness of the interior surface of the control with synthesis nitrite was the highest. The Hue angle (°) of the interior surface in the control was the lowest, and the chroma of the interior surface in the control was the highest. The pH, total pigments, and residual nitrites of the control were the highest. The curing efficiency of the control A group with the synthesis nitrite and ascorbic acid was the highest. The TBARS of the celery treatment group was higher than the control, and the TBARS value decreased as ascorbic acid was added to all treatment groups. The shear force of the control was higher than in the other treatments.
Conclusion: Therefore, we suggest that the industrial utilization of dropwort fermented products by bioconversion technology and ascorbic acid can be replaced by synthesis nitrite, for the health of consumers and the development of clean label meat products.
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KEYWORD
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nitrite, curing ham, color, residual nitrite, curing efficiency
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