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Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture
Joint Authors
Lee, Heeyoung
Jang, Hae Won
Kim, Tae-Kyung
Yong, Hae In
Kim, Young-Boong
Jeon, Ki-Hong
Choi, Yun-Sang
Source
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-10-07
Country of Publication
Egypt
No. of Pages
8
Abstract EN
An increasing concern about the usage of chemical additives in meat products has resulted in the use of natural ingredients instead of chemical additives in meat products.
Therefore, this study aimed to investigate the effect of incubation period on the physicochemical characteristics of meat products cured with spinach and starter culture containing Staphylococcus carnosus.
The pH, color, TBARS lipid oxidation, volatile basic nitrogen, residual nitrite content, and microbial number in cured pork loin were determined by incubating it with spinach and starter culture for the following durations: 3, 6, 9, 12, 24, and 48 h.
The pH and TBARS values of cured pork loin incubated with spinach and starter culture decreased in a time-dependent manner.
An increase in the incubation time from 3 to 48 h resulted in a significant increase in the redness and volatile basic nitrogen content.
The residual nitrite content was observed to be maximum in samples from the I48 group followed by the control (+), preconverted nitrite group, and I24 groups.
Thus, we found that incubation with spinach and starter culture for 24 h yields a good-quality cooked sliced cured pork loin.
American Psychological Association (APA)
Kim, Tae-Kyung& Yong, Hae In& Jang, Hae Won& Lee, Heeyoung& Kim, Young-Boong& Jeon, Ki-Hong…[et al.]. 2019. Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture. Journal of Food Quality،Vol. 2019, no. 2019, pp.1-8.
https://search.emarefa.net/detail/BIM-1174444
Modern Language Association (MLA)
Kim, Tae-Kyung…[et al.]. Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture. Journal of Food Quality No. 2019 (2019), pp.1-8.
https://search.emarefa.net/detail/BIM-1174444
American Medical Association (AMA)
Kim, Tae-Kyung& Yong, Hae In& Jang, Hae Won& Lee, Heeyoung& Kim, Young-Boong& Jeon, Ki-Hong…[et al.]. Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture. Journal of Food Quality. 2019. Vol. 2019, no. 2019, pp.1-8.
https://search.emarefa.net/detail/BIM-1174444
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1174444