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Analysis of cured pork loin ham quality using wet-aging and a pulsed electric field system

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Abstract

The effects on the quality of loin ham from using wet-aging with a commercial refrigerator (CR) and with a pulsed electric field system refrigerator (PEFR, at 0 and − 1 °C) were compared. The CR sample recorded an increased cooking loss alongside a decrease in color stability and shear force. In contrast, the samples using PEFR observed improved color stability, water holding capacity, and weight loss. In electronic nose analysis, wet-aging samples were shown to be significantly different from raw meat samples, however, the use of PEFR did not significantly affect the flavor. In electronic tongue analysis, wet-aging was observed to increase the umami of the loin ham, whilst the PEFR − 1 °C sample showed the highest umami. In sensory evaluation, the PEFR 0 °C sample showed significantly higher overall acceptability than raw meat. Conclusively, the application of wet-aging with PEFR in the manufacturing of loin ham led to an improvement in quality.

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Acknowledgements

This study was supported by the Basic Science Research Program of the National Research Foundation of Korea (KRF), which is funded by the Ministry of Education (2018R1D1A1B07049938).

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  1. Department of Animal Resources Science, Kongju National University, Chungnam, 32439, Republic of Korea

    Ha-Yoon Go, Sin-Young Park & Hack-Youn Kim

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  1. Ha-Yoon Go
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  2. Sin-Young Park
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Go, HY., Park, SY. & Kim, HY. Analysis of cured pork loin ham quality using wet-aging and a pulsed electric field system. Food Sci Biotechnol 32, 1373–1382 (2023). https://doi.org/10.1007/s10068-023-01273-6

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  • DOI: https://doi.org/10.1007/s10068-023-01273-6

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