Effects of different marination conditions on quality, microbiological properties, and sensory characteristics of pork ham cooked by the sous-vide method

Kiyoung Jeong, O. Hyeonbin, So Yeon Shin, Young Soon Kim

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1 Citation (Scopus)

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℃ and 98.81% vacuum for 45 min). Control group was non-marinade pork ham. The samples were marinated under 1 of 4 conditions: 4℃, 98.81% vacuum (treatment group T1); 4℃, atmospheric pressure (T2); 20℃, 98.81% vacuum (T3); and 20℃, atmospheric pressure (T4). 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.

Original languageEnglish
Pages (from-to)506-514
Number of pages9
JournalKorean Journal for Food Science of Animal Resources
Volume38
Issue number3
DOIs
Publication statusPublished - 2018 Jun 1

Fingerprint

sous vide
marinating
ham
microbiological quality
Vacuum
pork
sensory properties
Atmospheric Pressure
Cooking
Temperature
atmospheric pressure
cooking
Refrigeration
methodology
raw meat
Meat
consumer preferences
refrigeration
Therapeutics
plate count

Keywords

  • Marinade
  • Microbiological safety
  • Pork
  • Sous-vide

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology

Cite this

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title = "Effects of different marination conditions on quality, microbiological properties, and sensory characteristics of pork ham cooked by the sous-vide method",
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℃ and 98.81{\%} vacuum for 45 min). Control group was non-marinade pork ham. The samples were marinated under 1 of 4 conditions: 4℃, 98.81{\%} vacuum (treatment group T1); 4℃, atmospheric pressure (T2); 20℃, 98.81{\%} vacuum (T3); and 20℃, atmospheric pressure (T4). 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.",
keywords = "Marinade, Microbiological safety, Pork, Sous-vide",
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AU - Hyeonbin, O.

AU - Shin, So Yeon

AU - Kim, Young Soon

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N2 - 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℃ and 98.81% vacuum for 45 min). Control group was non-marinade pork ham. The samples were marinated under 1 of 4 conditions: 4℃, 98.81% vacuum (treatment group T1); 4℃, atmospheric pressure (T2); 20℃, 98.81% vacuum (T3); and 20℃, atmospheric pressure (T4). 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.

AB - 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℃ and 98.81% vacuum for 45 min). Control group was non-marinade pork ham. The samples were marinated under 1 of 4 conditions: 4℃, 98.81% vacuum (treatment group T1); 4℃, atmospheric pressure (T2); 20℃, 98.81% vacuum (T3); and 20℃, atmospheric pressure (T4). 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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