Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham

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). All treatments were cured with different salt and RG powder levels. RG0 treatme...

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Bibliographic Details
Published in:Animal bioscience 2020, 33(4), , pp.662-669
Main Authors: Jeong, Tae-Jun, Kim, Tae-Kyung, Kim, Hyun-Wook, Choi, Yun-Sang
Format: Article
Language:English
Subjects:
Analysis
Chlorides
cooked pork loin ham
EDTA
Halides
Polyethylene
Pork
red glasswort
reduced salt
Sodium chloride
textural properties
축산학
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Summary: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). 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°C±1°C. The results showed that as the rate of RG substitution increased, pH value, redness, myofibrillar protein solubility, and myofibrillar fragmentation index increased (p
ISSN:1011-2367
2765-0189
1976-5517
2765-0235
DOI:10.5713/ajas.19.0193