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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.19.0193    [Accepted] Published online July 1, 2019.
Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham
Tae-Jun Jeong1, Tae-Kyung Kim2, Hyun-Wook Kim3  , Yun-Sang Choi2,* 
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Korea
2Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
3Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
Correspondence:  Yun-Sang Choi, Tel: +82-31-780-9387, Fax: +82-31-780-9059, Email: greatface@hanmail.net
Received: 7 March 2019   • Revised: 2 May 2019   • Accepted: 4 June 2019
Abstract
Objective
This study was conducted to evaluate the effect of red glasswort (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 red glasswort powder (RG) level. 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 days at 3 ± 1 °C.
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.
Keywords: Red Glasswort; Cooked Pork Loin Ham; Reduced-Salt; Textural Properties


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