Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

Choi, Yun-Sang; Jeong, Tae-Jun; Hwang, Ko-Eun; Song, Dong-Heon; Ham, Youn-Kyung; Kim, Young-Boong; Jeon, Ki-Hong; Kim, Hyun‐Wook; Kim, Cheon-Jei

doi:10.5851/kosfa.2016.36.2.152

Cited by 12 publications

(13 citation statements)

References 21 publications

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“…This could be the result of acidic pH of NaCl with pH 5.4 and alkaline pH of bamboo salt with pH 9.11. Research results of Choi et al [19] also showed the highest pH after cooking meat with bamboo salt compared to other groups using various types of salt, which is in agreement with this study. Kim et al [20] reported that the increased addition bamboo salt of 9 times heated led to an increase in pH, which is also in agreement with this study.…”

Section: Discussionsupporting

confidence: 92%

Physicochemical properties analysis of bamboo salt on chicken emulsion sausage

Lee¹,

Kim²,

Kim³

2020

J Anim Sci Technol

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Quality characteristics of chicken emulsion sausage manufactured with various levels of NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, and 1.2% respectively) were examined. The pH value of chicken emulsion sausage was increase tendency with increasing amount of bamboo salt, on the contrary in case of NaCl sample were decrease tendency with increasing amount of NaCl. Both before and after heating, redness of chicken emulsion sausage with bamboo salt treatments were upward trend with increasing amount of bamboo salt. water holding capacity (WHC) of 1.2% NaCl sample was significantly higher than 0.3%-0.9% (p < 0.05), but 0.9%, 1.2% bamboo salt samples were significantly higher than 0.3, 0.6 % (p < 0.05). Water loss of 1.2% NaCl and 0.9% bamboo salt samples were significantly lower than other treatment (p < 0.05). Protein solubility values significantly increased amount of bamboo salt and NaCl (p < 0.05), and samples of 0.9% NaCl and 0.6% bamboo salt values show similar values. Cooking yield of samples were increased tendency with increasing amount of NaCl and bamboo salt. Also viscosity values of sample containing 1.2% bamboo salt sample showed higher viscosity than other treatments. These results show that containing 1.2% NaCl chicken emulsion sausage and 0.9% bamboo salt chicken emulsion sausage were similar physicochemical properties. Therefore, bamboo salt is suitable for manufacturing chicken emulsion sausage.

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Section: Discussionsupporting

confidence: 92%

Physicochemical properties analysis of bamboo salt on chicken emulsion sausage

Lee¹,

Kim²,

Kim³

2020

J Anim Sci Technol

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“…T1 samples exhibited a higher yellowness (b*) value than the other samples, while T4 showed a significantly lower value. Choi et al (2016) showed KCl-added sausages were redder than those made with NaCl. The L*, a*, and b* values in all samples continuously declined during the aging (p<0.05), and the results were same as that from another study (Papadima and Bloukas, 1999).…”

Section: Whc Of Samples Continuously Decreased During the Ripening Anmentioning

confidence: 88%

Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture

Yim¹,

Shin²,

Jo³

et al. 2020

Food Sci Anim Resour

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To identify the effect of sodium-alternative curing salts on the quality properties of salami through the ripening process, four salami treatments were prepared with different curing salts, T1 (-control, NaCl 1.9%), T2 (+control, NaCl 1.9% + NaNO2 0.01%), T3 (KCl 1.9% + NaNO2 0.01%), and T4 (MgCl2 1.9%+ NaNO2 0.01%), under 40 days ripening conditions. Sodiumalternative salts (T3 or T4) showed characteristically different quality traits compared with T2. Especially T3 had lower pH, water activity, volatile basic nitrogen, and lipid oxidation after 20 days of ripening period, compare with T2 or T4 (p<0.05). Sodium nitrite had critical impact on increased a* values, and T3 showed higher a* values compared with T2 or T4 (p<0.05). Sodium nitrite reduced initial growth of coliforms but sodium-alternative salts did not affect microbial growth patterns. T2-T4 containing sodium nitrite had higher content of umami nucleotide flavor compounds compared with T1, regardless of the chlorine salt species. The combined use of sodium-alternative curing salts and minimal sodium nitrite was found to be an applicable strategy on development of low sodium salami without a trade-off of the product quality.

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“…In Korea, chicken meat is cooked with various methods such as roasted, as a steamed dish, and boiled. Samgyetang is a popular traditional Korean chicken soup that is typically consumed to supply nutrients and energy lost through large amounts of sweat in summer ( Kim et al, 2016 ; Suzuki and Rhim, 2000 ). Several components deemed to have medicinal value are stuffed into a chicken, including ginseng, garlic, chestnut, and rice, and then the chicken is broiled in a broth for a few tens of minutes.…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth

Kim

Jeon

et al. 2019

Food Sci Anim Resour

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In this study, the effect of sodium chloride (salt) concentration and phosphate on the quality properties of samgyetang was investigated. Increasing the salt concentration by 0.5% increased the moisture and ash content, salinity, water holding capacity (WHC), and thiobarbituric acid reactive substances (TBARS), whereas the protein content, pH, cooking losses, and shear forces were decreased. Addition of phosphate to the brine increased the pH and WHC, but decreased the TBARS, cooking losses, and shear forces. In a sensory evaluation, the scores for flavor and overall acceptability were the highest when the salt concentration of the brine was 2.0%. Overall, this study shows that the salt concentration and addition of phosphate to the brine of samgyetang substantially influences the overall quality of the chicken breast. Based on quality measurements and sensory scores, a 2.0% salt concentration with the addition of phosphate appear to be the most suitable conditions for the manufacturing of marinated samgyetang.

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Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

Cited by 12 publications

References 21 publications

Physicochemical properties analysis of bamboo salt on chicken emulsion sausage

Physicochemical properties analysis of bamboo salt on chicken emulsion sausage

Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture

Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth

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