Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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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

  • Jeong, Kiyoung (Department of Food and Nutrition, Korea University) ;
  • O, Hyeonbin (Department of Food and Nutrition, Korea University) ;
  • Shin, So Yeon (Department of Food and Nutrition, Korea University) ;
  • Kim, Young-Soon (Department of Food and Nutrition, Korea University)
  • Received : 2018.01.26
  • Accepted : 2018.04.30
  • Published : 2018.06.30
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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 ($61^{\circ}C$ and 98.81% vacuum for 45 min). Control group was non-marinade pork ham. The samples were marinated under 1 of 4 conditions: $4^{\circ}C$, 98.81% vacuum (treatment group $T_1$); $4^{\circ}C$, atmospheric pressure ($T_2$); $20^{\circ}C$, 98.81% vacuum ($T_3$); and $20^{\circ}C$, 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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References

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