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http://dx.doi.org/10.5851/kosfa.2016.36.2.152

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat  

Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute)
Jeong, Tae-Jun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Ham, Youn-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Young-Boong (Food Processing Research Center, Korean Food Research Institute)
Jeon, Ki-Hong (Food Processing Research Center, Korean Food Research Institute)
Kim, Hyun-Wook (Meat Science and Muscle Biology Lab, Purdue University)
Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.36, no.2, 2016 , pp. 152-158 More about this Journal
Abstract
This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.
Keywords
pork loin; curing meat; refined salt; solar salt; bamboo salt;
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