Effect of the Types of Starter on Microbiological and Physicochemical
                    Properties of Dry-Cured Ham

Kim, Sun-Gyeom; Kim, Hack-Youn

doi:10.5851/kosfa.2023.e9

Cited by 6 publications

(5 citation statements)

References 62 publications

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“…Additionally, during maturation, the extent of microbial growth influences the amount of moisture lost ( Preetha and Narayanan, 2020 ). In particular, yeast and mold showed higher growth capacity at 25°C than at 20°C, leading to higher salinity in the 25°C treatments ( Kim and Kim, 2023 ). Recently, with the growing emphasis on low-salt-related research in the maturation meat product industry, treatments with significantly lower salinity contents, such as DD20, FD20, FD25, and DFD20, are considered more suitable than the control ( Muñoz-Rosique et al, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

“…Increased microbial can reduce surface exposure and mitigate moisture evaporation (Zadravec et al, 2020). In previous studies, the microbial growth rate of the treatment was faster than control, resulting in similar values between treatments (Kim and Kim, 2023). Therefore, it is suggested that the same starter, excluding the control, was less affected by temperature conditions, showing no significant differences between aging at 20°C and 25°C.…”

Section: Shear Forcementioning

confidence: 86%

“…At least three repetitive trials were performed to evaluate all the data obtained in this study. Within specific treatment categories, the results of the aging difference test revealed significant distinctions denoted by rows labeled as a, b, and c. Similarly, within specific aging periods, the results of the treatment difference test indicated variations along columns labeled A, B, and C. Consequently, all experimental analyses underwent a one-way ANOVA, evaluating 8 treatments across 4 storage periods ( Kim and Kim, 2023 ). This process was repeated three times, and the data were statistically analyzed using SAS (version 9.4 for Windows, SAS Institute, Cary, NC, USA).…”

Section: Methodsmentioning

confidence: 99%

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Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham

Kim,

Kim

2024

Food Sci Anim Resour

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This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20°C and 25°C. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Penicillium nalgiovense isolated from fermented sausages were utilized. The CIE a* tended to increase in all treatments as the aging period increased. At 6 weeks of aging, DFD25 showed a significantly higher CIE a* value than other treatments. The shear force tended to increase in all treatments as the aging period increased. At 6 weeks of aging, among the treatments aged at 25°C, DFD25 showed a low tendency to shear force. The PC1 of the electronic nose was 42.872%. At 25°C, the hexane content was higher and levels of ethanol, propan-2-one, 2,4,5-trimethylthiazole, and limonene were lower than that at 20°C. DFD25 showed significantly higher hexane content and significantly lower limonene content than other treatments. The PC1 of the electronic tongue was 84.529%. All treatments, except for the C starter, exhibited higher salt and lower sour levels at 25°C compared to 20°C when the same starter was used. The DFD25 showed the lowest sour taste and a higher tendency of umami than the other treatments. Sensory evaluation revealed that DFD25 had significantly higher scores for texture than C25, whereas no significant differences were observed in other aspects. Therefore, the used starters are considered suitable for aging at 25°C; among them, the DFD starter demonstrates superior qualities and enhanced commercial potential compared to the control.

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Section: Resultsmentioning

confidence: 99%

Section: Shear Forcementioning

confidence: 86%

Section: Methodsmentioning

confidence: 99%

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Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham

Kim,

Kim

2024

Food Sci Anim Resour

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“…Jeong et al (2022) and S.G. Kim & S.Y. Kim (2023), the property of individual strains of lactic acid microorganisms has been used for quite a long time for the production of various meat products, in particular, sausages and dried ham. However, in this case, it is desirable to achieve a substantial increase in the number of lactic acid bacteria that are involved in the fermentation of the food product.…”

Section: Groupmentioning

confidence: 99%

Effect of lactic acid bacteria ferment cultures on pork freshness

Vovkotrub,

Kołacz,

Iakubchak

et al. 2024

Ukrainian journal of veterinary sciences

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During the primary pork processing at the stage of cooling half-carcasses, their mass is lost, leading to economic losses. One promising way to solve this problem is to wash halfcarcasses with chilled water. This requires decontaminating meat with microflora, which causes its spoilage. The purpose of the study is to determine the effectiveness of the final treatment of pork half-carcasses with ferment cultures of SafePro® B-SF-443 (Leuconostoc carnosum) and SafePro® B-2 (Lactobacillus sakei) strains for their bioconservation and preservation of freshness. The paper uses organoleptic, chemical, and microbiological research methods. It was established that cooling half-carcasses of pork in the refrigerator using cold water washing contributes to the appearance of signs of meat spoilage in terms of microbial contamination and pH value already on the 4th day of storage. Surface treatment of half-carcasses with suspensions of lactic acid microorganisms of SafePro® B-SF-43 (Leuconostoc carnosum) and SafePro® B-2 (Lactobacillus sakei) strains at a dose of 107 /cm2 provides proper organoleptic parameters and the pH value of pork up to 7 days of storage, which correspond to high-quality meat. Both ferment cultures of lactic acid microorganisms reduce microbial contamination of meat due to the number of mesophilic aerobic and facultative anaerobic microorganisms in paired carcasses by 1.25 and 0.65 lg CFU/cm2 and increase the number of lactic acid microorganisms by 3.47 and 3.43 lg CFU/cm2 accordingly, this allows extending the shelf life of meat in the chilled form to at least 7 days. The most suitable culture for the final processing of half-carcasses of pork, which are cooled in the refrigerator in combination with washing with chilled water, is the SafePro® B-2 (Lactobacillus sakei) strain. The results obtained are promising for improving the technology of primary pork processing at the cooling stage using ferment cultures of lactic acid microorganisms as natural preservatives, which will increase the shelf life of meat, considering its quality and safety

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“…In a study, dry-aging of beef for 28 days led to a significant increase in mold distribution from 1.22% to 11.67%, which improved the flavor and tenderness [ 125 ]. This is because the growth of mold and yeast during the dry-aging process can induce additional proteolysis of dry-aged beef by activating muscle aminopeptidase and/or proteolytic enzymes [ 126 , 127 ]. The growth of beneficial molds or fungi during dry-aging of beef releases protease and collagenase, and breaks down myofibrillar proteins and connective tissue to improve the taste and flavor of meat.…”

Section: Changes In Taste Characteristics Of Meat Due To Agingmentioning

confidence: 99%

Aging mechanism for improving the tenderness and taste characteristics of meat

Joo,

Lee,

Son

et al. 2023

J Anim Sci Technol

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Tenderness and taste characteristics of meat are the key determinants of the meat choices of consumers. This review summarizes the contemporary research on the molecular mechanisms by which postmortem aging of meat improves the tenderness and taste characteristics. The fundamental mechanism by which postmortem aging improves the tenderness of meat involves the operation of the calpain system due to apoptosis, resulting in proteolytic enzyme-induced degradation of cytoskeletal myofibrillar proteins. The improvement of taste characteristics by postmortem aging is mainly explained by the increase in the content of taste-related peptides, free amino acids, and nucleotides produced by increased hydrolysis activity. This review improves our understanding of the published research on tenderness and taste characteristics of meat and provides insights to improve these attributes of meat through postmortem aging.

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Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham

Abstract: Writing -original draft: Kim SG. Writing -review & editing: Kim SG, Kim HY. Ethics approval (IRB/IACUC) (This field may be published.) This article does not require IRB/IACUC approval because there are no human and animal participants.

Cited by 6 publications

References 62 publications

Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham

Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham

Effect of lactic acid bacteria ferment cultures on pork freshness

Aging mechanism for improving the tenderness and taste characteristics of meat

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