The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams

Abstract

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 (p > 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.

Antibacterial efficiency of apple vinegar marination on beef-borne Salmonella

“…The results also show a decrease in the taste, smell, texture, and general acceptance values of the product with an increase in the concentration used compared to the results of the treatment control and the concentration of 50% followed by the concentration of 70% recorded the best sensory evaluation than the concentration of 100%. The results agreed with the finding of Al-Hadidy et al (2023 ) and Łepecka et al (2023 ). The use of vinegar has been shown to have a number of advantages, including improved meat sensory qualities, color, palatability, tenderness, increased secretion of bioactive substances from muscle tissue, microbiological safety, and increased product durability ( Lopes et al , 2022 ).…”

“…In contrast, in positive control samples, Salmonella count was higher than initial populations at 4.2 × 10 3 ± 1.27 × 10 3 CFU/g after 48 hours. As expected, the apple vinegar was very active against Salmonella , especially with a high concentration (100%), and the outcomes of this investigation corroborated the conclusions of Lytou et al (2017 ), Al-Hadidy et al (2023 ) and Łepecka et al (2023 ). The decrease in the number of bacteria after 48 h of preservation is evidence of the effectiveness of apple cider vinegar as a natural preservative because it contains many active compounds such as antimicrobial antagonists, as vinegar contains organic acids such as acetic and malic acid, phenolic compounds such as phenol, cresols and ketone compounds ( Al-Hadidy et al , 2023 ).…”

The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage

“…Apple vinegar was made according to the protocol presented by Łepecka et al [11]. Briefly, vinegar was created by the natural fermentation of apple juice; the first stage was alcoholic fermentation (anaerobic decomposition of sugars carried out by Tokaj wine yeast), and then, in the process of acetic fermentation, acetic acid bacteria (AAB): Acetobacter pasteurianus O4 (KKP 674; access to GenBank OM200034) and Acetobacter pasteurianus MW3 (KKP 2997; GenBank accession OM212983) converted alcohol into acetic acid were added.…”

“…The lactic acid bacteria (LAB) count was determined according to PN ISO 15214:2002 [21]. The acetic acid bacteria (AAB) count was determined using a modified solid medium GCA (glucose calcium carbonate agar) containing the following: 2% glucose, 0.3% K-peptone, 0.3% yeast extract, 0.7% calcium carbonate, 2% ethanol, and nystatin (Sigma-Aldrich, Piekary Śl ąskie, Poland) [11]. The plates were incubated for 72 h at 25 • C. Selected pathogenic bacteria were also assayed.…”

“…Apple vinegar is considered to be a rich source of various organic acids, including acetic, citric, lactic, and apple. In addition to these acids, apple cider vinegar also contains enzymes, pectins, and antioxidant phenolic compounds such as gallic acid, caffeic acid, chlorogenic acid, catechins, and epicatechins [11][12][13][14]. All of these components have been proven to have health-promoting properties.…”