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Lee SH, Kim HY. Effect of Seawater Curing Agent on the Flavor Profile of Dry-Cured Bacon Determined by Sensory Evaluation, Electronic Nose, and Fatty Composition Analysis. Foods 2023; 12:foods12101974. [PMID: 37238794 DOI: 10.3390/foods12101974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/01/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
The purpose of this study was to check the applicability of seawater as a natural curing agent by analyzing the difference it causes in the flavor of dry-aged bacon. Pork belly was cured for seven days, and dried and aged for twenty-one days. The curing methods included the following: wet curing with salt in water, dry curing with sea salt, brine curing with brine solution, and bittern curing with bittern solution. The seawater-treated groups showed a lower volatile basic nitrogen value than the sea-salt-treated groups (p < 0.05); dry curing showed a higher thiobarbituric acid reactive substance value than other treatments (p < 0.05). Methyl- and butane- volatile compounds and polyunsaturated fatty acids such as g-linolenic and eicosapentaenoic were the highest in the bittern-cured group, lending it superior results compared to those of the control and other treatments in sensory flavor analyses (cheesy and milky). Therefore, bittern is considered to have significant potential as a food-curing agent.
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Affiliation(s)
- Sol-Hee Lee
- Department of Animal Resources Science, Kongju National University, Yesan-Gun 32439, ChungNam-Do, Republic of Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan-Gun 32439, ChungNam-Do, Republic of Korea
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Lee SH, Choe J, Kim JC, Kim HY. Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System. Food Sci Anim Resour 2020; 40:377-387. [PMID: 32426717 PMCID: PMC7207091 DOI: 10.5851/kosfa.2020.e18] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Revised: 02/17/2020] [Accepted: 02/20/2020] [Indexed: 11/30/2022] Open
Abstract
The aim of this study was to compare the effect of seawater to that of
conventional salt (NaCl) on the technological properties of chicken emulsion
sausages in a model system. Chicken sausages were prepared with seawater at
three levels (10%, 15%, and 20%) in iced water (10%,
5%, and 0%, respectively) or with iced water (20%) and salt
(1.2%). There was no difference in pH values and fat loss from emulsion
stability between the two treatments. In general, with an increase in the amount
of seawater, the water holding capacity (cooking yield and water loss), protein
solubility (total and myofibrillar protein), and viscosity were increased. The
addition of 20% seawater induced greater (p<0.05) water holding
capacity, protein solubility, and viscosity compared to the control sample
treated with salt, which was accompanied by an increase in the level of myosin
heavy chain protein of samples with 10% and 20% seawater.
Furthermore, addition of at least 15% seawater increased all of the main
textural properties except for cohesiveness along with the moisture of sausage,
whereas the fat and protein contents were decreased. Based on these results, the
addition of ≥15% seawater to chicken breast sausage can induce
equivalent or enhanced technological properties to those induced with salt,
including water holding capacity, protein solubility, viscosity, and textural
properties.
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Affiliation(s)
- Sol Hee Lee
- Department of Animal Resources Sciences and Resource Science Institute, Kongju National University, Yesan 32439, Korea
| | - Juhui Choe
- Department of Animal Resources Sciences and Resource Science Institute, Kongju National University, Yesan 32439, Korea
| | - Jong-Chan Kim
- Food Standard Research Center, Korea Food Research Institute, Wanju 55365, Korea
| | - Hack Youn Kim
- Department of Animal Resources Sciences and Resource Science Institute, Kongju National University, Yesan 32439, Korea
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Leal-Ramos MY, Alarcón-Rojo AD, Gutiérrez-Méndez N, Mújica-Paz H, Rodríguez-Almeida F, Quintero-Ramos A. Improving Cull Cow Meat Quality Using Vacuum Impregnation. Foods 2018; 7:foods7050074. [PMID: 29735916 PMCID: PMC5977094 DOI: 10.3390/foods7050074] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 04/26/2018] [Accepted: 04/30/2018] [Indexed: 11/16/2022] Open
Abstract
Boneless strip loins from mature cows (50 to 70 months of age) were vacuum impregnated (VI) with an isotonic solution (IS) of sodium chloride. This study sought to determine the vacuum impregnation and microstructural properties of meat from cull cows. The experiments were conducted by varying the pressure, p1 (20.3, 71.1 kPa), and time, t1 (0.5, 2.0, 4.0 h), of impregnation. After the VI step, the meat was kept for a time, t2 (0.0, 0.5, 2.0, 4.0 h), in the IS under atmospheric pressure. The microstructural changes, impregnation, deformation, and porosity of the meat were measured in all the treatments. Impregnation and deformation levels in terms of volume fractions of the initial sample at the end of the vacuum step and the VI processes were calculated according to the mathematical model for deformation-relaxation and hydrodynamic mechanisms. Scanning electron microscopy (SEM) was used to study the microstructure of the vacuum-impregnated meat samples. Results showed that both the vacuum and atmospheric pressures generated a positive impregnation and deformation. The highest values of impregnation X (10.5%) and deformation γ (9.3%) were obtained at p1 of 71.1 kPa and t1 of 4.0 h. The sample effective porosity (εe) exhibited a significant interaction (p < 0.01) between p1×t1. The highest εe (14.0%) was achieved at p1 of 20.3 kPa and t1 of 4.0 h, whereas the most extended distension of meat fibers (98 μm) was observed at the highest levels of p1, t1, and t2. These results indicate that meat from mature cows can undergo a vacuum-wetting process successfully, with an IS of sodium chloride to improve its quality.
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Affiliation(s)
- Martha Y Leal-Ramos
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, 31125 Chihuahua, Mexico.
| | - Alma D Alarcón-Rojo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, 33820 Chihuahua, Mexico.
| | | | - Hugo Mújica-Paz
- Departamento de Biotecnología e Ingeniería de Alimentos, Instituto Tecnológico y de Estudios Superiores de Monterrey, 64849 Monterrey, Mexico.
| | | | - Armando Quintero-Ramos
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, 31125 Chihuahua, Mexico.
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Abstract
Cured raw hams are a valuable and popular group of meat products. The consumption and international trade have increased during the last years, therefore new technologies to accelerate the production process and to increase product quality and safety are needed. In the current review, an overview of European protected cured raw hams is presented. Furthermore, traditional methods for cured raw ham production together with recent advantages in the techniques for pretreatment (trimming, blade tenderization, and freeze-thawing), curing/salting (tumbling, vacuum impregnation, pulsed pressure, ultrasound, pulsed electric fields, simultaneous thawing/salting), drying/ripening (Quick-Dry-Slice-process, oil drop application, high temperature short time process) and postprocessing (vacuum and modified atmosphere packaging, high hydrostatic pressure, high pressure carbon dioxide, high pressure carbon dioxide with ultrasound) are described. Moreover, application techniques and effects of protective cultures and starter cultures, such as molds, yeasts, coagulase-negative staphylococci and lactic acid bacteria, on cured raw ham quality and safety are reviewed.
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Affiliation(s)
- Ramona Bosse Née Danz
- a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Anne Müller
- b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Monika Gibis
- a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Agnes Weiss
- b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Herbert Schmidt
- b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Jochen Weiss
- a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
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Bosse R, Thiermann N, Gibis M, Schmidt H, Weiss J. Effect of mechanical curing treatments on particle distribution to simulate non-motile bacteria migration in cured raw ham. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.09.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Gill CO, Devos J, Youssef MK, Yang X. Effects of selected cooking procedures on the survival of Escherichia coli O157:H7 in inoculated steaks cooked on a hot plate or gas barbecue grill. J Food Prot 2014; 77:919-26. [PMID: 24853513 DOI: 10.4315/0362-028x.jfp-13-526] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Beef steaks (2 cm thick) were each inoculated at three sites in the central plane with Escherichia coli O157:H7 at 5.9 ± 0.3 log CFU per site. Temperatures at steak centers were monitored during cooking on a hot plate or the grill of a gas barbeque. Steaks were cooked in groups of five using the same procedures and cooking each steak to the same temperature, and surviving E. coli O157:H7 at each site was enumerated. When steaks cooked on the hot plate were turned over every 2 or 4 min during cooking to between 56 and 62°C, no E. coli O157:H7 was recovered from steaks cooked to ≥58 or 62°C, respectively. When steaks were cooked to ≤71°C and turned over once during cooking, E. coli O157:H7 was recovered from steaks in groups turned over after ≤8 min but not from steaks turned over after 10 or 12 min. E. coli O157:H7 was recovered in similar numbers from steaks that were not held or were held for 3 min after cooking when steaks were turned over once after 4 or 6 min during cooking. When steaks were cooked on the grill with the barbeque lid open and turned over every 2 or 4 min during cooking to 63 or 56°C, E. coli O157:H7 was recovered from only those steaks turned over at 4-min intervals and cooked to 56°C. E. coli O157:H7 was recovered from some steaks turned over once during cooking on the grill and held or not held after cooking to 63°C. E. coli O157:H7 was not recovered from steaks turned over after 4 min during cooking to 60°C on the grill with the barbeque lid closed or when the lid was closed after 6 min. Apparently, the microbiological safety of mechanically tenderized steaks can be assured by turning steaks over at intervals of about 2 min during cooking to ≥60°C in an open skillet or on a barbecue grill. When steaks are turned over only once during cooking to ≥60°C, microbiological safety may be assured by covering the skillet or grill with a lid during at least the final minutes of cooking.
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Affiliation(s)
- C O Gill
- Agriculture and Agri-Food Canada Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1.
| | - J Devos
- Agriculture and Agri-Food Canada Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - M K Youssef
- Agriculture and Agri-Food Canada Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1, Department of Food Hygiene and Control, Cairo University, Giza, Egypt
| | - X Yang
- Agriculture and Agri-Food Canada Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
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