Łepecka Anna, Szymański Piotr, Okoń Anna, Siekierko Urszula, Zielińska Dorota, Trząskowska Monika, Neffe-Skocińska Katarzyna, Sionek Barbara, Kajak-Siemaszko Katarzyna, Karbowiak Marcelina, Kołożyn-Krajewska Danuta, Dolatowski Zbigniew J
Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland.
Foods. 2023 Apr 7;12(8):1565. doi: 10.3390/foods12081565.
The effect of marinating pork hams in apple vinegar on the technological, microbiological, and sensory quality was verified. Three variants of pork hams were produced: S1-ham with curing salt, without apple vinegar; S2-ham with curing salt and 5% apple vinegar; S3-ham with salt and 5% apple vinegar. The tests were carried out immediately after production, after 7 and 14 days of storage. The products did not differ significantly in their chemical composition, salt content, fatty acid composition, and water activity ( > 0.05). During storage, a significant increase in the cholesterol content was observed (64.88-72.38 mg/100 g of the product). The lowest levels of nitrites and nitrates were recorded for treatment S3 (<0.10 and 4.73 mg/kg of product, respectively). The samples with the addition of apple vinegar (S2 and S3) were characterized by a lower pH value, higher oxidation-reduction potential, and TBARS (thiobarbituric acid reactive substances). Hams S3 were significantly brighter (L* 68.89) and less red (a* 12.98). All of the tested pork hams were characterized by very good microbiological quality (total number of microorganisms, number of lactic acid bacteria, number of acetic bacteria, number or presence of pathogenic bacteria). Significantly the lowest TVC (total viable counts) was found in the ham S3 (2.29 log CFU/g after 14 days). The S3 hams during storage were characterized by greater juiciness (6.94 c.u.) and overall quality (7.88 c.u.), but a lower intensity of smell and taste than the cured ham (S1). To sum up, it is possible to produce pork hams without the addition of curing salt, using natural apple vinegar as a marinade. Apple vinegar has a positive effect on the storage stability of the products, without losing their sensory properties.
验证了用苹果醋腌制猪火腿对其工艺、微生物和感官品质的影响。生产了三种猪火腿变体:S1 - 用腌制盐腌制的火腿,不添加苹果醋;S2 - 用腌制盐和5%苹果醋腌制的火腿;S3 - 用盐和5%苹果醋腌制的火腿。在生产后、储存7天和14天后立即进行测试。产品在化学成分、盐含量、脂肪酸组成和水分活度方面没有显著差异(>0.05)。在储存期间,观察到胆固醇含量显著增加(64.88 - 72.38毫克/100克产品)。处理S3的亚硝酸盐和硝酸盐含量最低(分别<0.10和4.73毫克/千克产品)。添加苹果醋的样品(S2和S3)的特点是pH值较低、氧化还原电位较高和硫代巴比妥酸反应性物质(TBARS)含量较高。S3火腿颜色明显更亮(L* 68.89)且红色更淡(a* 12.98)。所有测试的猪火腿微生物质量都非常好(微生物总数、乳酸菌数量、醋酸菌数量、致病菌数量或存在情况)。在火腿S3中发现的总活菌数(TVC)显著最低(储存14天后为2.29 log CFU/g)。S3火腿在储存期间的特点是多汁性更强(6.94个单位)和整体品质更好(7.88个单位),但气味和味道强度低于腌制火腿(S1)。总之,使用天然苹果醋作为腌料可以生产不添加腌制盐的猪火腿。苹果醋对产品的储存稳定性有积极影响,且不会丧失其感官特性。