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KMID : 1134820210500060595
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 6 p.595 ~ p.603
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Utilization of Pre-Rigor Pork Loin for the Manufacture of Low-Salt Pork Loin and Rapid Freezing Effect
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Kim Ha-Eun
Chin Koo-Bok
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Abstract
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This study evaluate the possibility to develop low-salt pork ham using the pre-rigor muscle with and without rapid freezing at -70°C, compared to ham prepared using post-rigor muscle. Pre-rigor cured pork loin with varying salt levels (0∼1.5%) was compared with post-rigor muscle with 1.5% salt levels. Data were pooled for treatment and storage times, as these factors were not interacted (P>0.05). The pre-rigor pork loins had higher pH values and temperature than post-rigor samples. With increasing freezing time, b* values of the pre-rigor pork loins at 0.5% salt were higher than post-rigor loins at 1.5% salt. During 4 weeks of frozen storage, increased pH values were observed at 2 weeks of storage, but decreased thereafter. No differences were observed for thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN), and expressible moisture values between cured pre- and post-rigor pork loins. However, frozen storage conditions affected the TBARS, VBN, and shear values. The shear values of the pre-rigor loin were higher than the post-rigor loin (P<0.05). Cooking losses of pre-rigor loin at 1.0% salt were similar to those of post-rigor loin with 1.5% salt. Thus, the reduction in salt by 2/3 of the original levels could be applied to produce the low-salt pork loin ham without any detrimental effects to the final product.
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KEYWORD
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pre-rigor muscle, low-salt pork loin, physicochemical properties, quality characteristics, frozen storage
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