Jeong Tae-Jun, Kim Tae-Kyung, Kim Hyun-Wook, Choi Yun-Sang
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Korea.
Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
Asian-Australas J Anim Sci. 2020 Apr;33(4):662-669. doi: 10.5713/ajas.19.0193. Epub 2019 Jul 1.
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<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).
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.
本研究旨在评估红碱蓬（RG）（盐地碱蓬）腌制对猪腰大肌熟火腿理化、质地和感官特性的影响。
所有处理均采用不同的盐和RG粉水平进行腌制。制备RG0处理，仅使用4% NaCl（w/w）作为对照，并依次制备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）处理。所有样品分别真空包装在聚乙烯袋中，在3°C±1°C下储存7天。
结果表明，随着RG替代率的增加，pH值、红度、肌原纤维蛋白溶解度和肌原纤维破碎指数增加（p<0.05），但盐浓度和剪切力降低（p<0.05）。然而，蒸煮损失和水分含量没有显著差异。在感官评价方面，RG100在嫩度和多汁性方面的得分高于RG0（p<0.05）。
用RG部分替代NaCl可改善猪腰大肌熟火腿的理化性质、质地和感官特性。因此，建议将RG作为天然盐替代品，可能是开发低钠腌制火腿的有效成分。
