Asian-Australasian Journal of Animal Sciences

  • 제33권4호
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  • Pages.662-669
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  • 2020
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  • 1011-2367(pISSN)
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  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
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Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham

  • Jeong, Tae-Jun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Tae-Kyung (Research Group of Food Processing, Korea Food Research Institute) ;
  • Kim, Hyun-Wook (Department of Animal Science and Biotechnology, Gyeongnam National University of Science and Technology) ;
  • Choi, Yun-Sang (Research Group of Food Processing, Korea Food Research Institute)
  • 투고 : 2019.03.07
  • 심사 : 2019.06.04
  • 발행 : 2020.04.01
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초록

Objective: This study was conducted to evaluate the effect of red glasswort (RG) (Salicornia herbacea L.) curing on the physicochemical, textural and sensory properties of cooked pork loin ham (M. longissimus thoracis et lumborum). Methods: All treatments were cured with different salt and RG powder levels. RG0 treatment was prepared with only 4% NaCl (w/w) as a control, and RG25, 3% NaCl:1% RG (w/w); RG50, 2% NaCl:2% RG (w/w); RG75, 1% NaCl:3% RG (w/w); RG100, 0% NaCl:4% RG (w/w) treatments were prepared sequentially. All samples were individually vacuum packaged in polyethylene bags and stored for 7 d at 3℃±1℃. Results: The results showed that as the rate of RG substitution increased, pH value, redness, myofibrillar protein solubility, and myofibrillar fragmentation index increased (p<0.05), but salt concentration and shear force decreased (p<0.05). However, there were no significant differences in cooking loss and moisture content. In terms of sensory evaluation, RG100 exhibited higher scores in tenderness and juiciness than RG0 (p<0.05). Conclusion: The partial substitution of NaCl by RG could improve the physicochemical properties, textural and sensory characteristics of cooked pork loin. Therefore, it is suggested that RG as a natural salt replacer could be an effective ingredient for developing low-sodium cured hams.

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참고문헌

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