Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method

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°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°C, 98.81% v...

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Bibliographic Details
Published in:Korean journal for food science of animal resources 2018-07, Vol.38 (3), p.506-514
Main Authors: Jeong, Kiyoung, O, Hyeonbin, Shin, So Yeon, Kim, Young-Soon
Format: Article
Language:English
Online Access:Get full text
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Summary: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°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°C, 98.81% vacuum (treatment group T ); 4°C, atmospheric pressure (T ); 20°C, 98.81% vacuum (T ); and 20°C, atmospheric pressure (T ). The pH value was higher in the control (6.02) than in the treatment groups (4.30-4.42,
ISSN:1225-8563
2234-246X
DOI:10.5851/kosfa.2018.38.3.506