• Food Science of Animal Resources
• /
• v.23 no.1
• /
• pp.32-38
• /
• 2003

The effects of curing temperatures(1, 5 and 10$^{\circ}C$) and times on the chemical properties and palatability of cured pork loins which were cured in the 7% curing solution were investigated. The pork loins cured at 10$^{\circ}C$ curing temperature showed the decreased level of pH and water holding capacity up to 15 days of curing time. The growth of bacteria in the curing solution and surface region of cured loins, cured at 10$^{\circ}C$ were rapid after 12 days of curing. However, bacteria were not detected(<0.05${\times}$10$^2$ CFU/g) in the central region of cured loin until 15 days of curing. The penetration of salt into the central region of cured loins was faster at 10$^{\circ}C$ curing temperature than at lower curing temperatures for all curing times. The difference of salt contents between surface and central regions in the cured loins was less at higher temperature than at lower temperatures, and the difference decreased in boiling process for all curing times. The color fixation of the cured boiled loins was better at 5 and 10$^{\circ}C$ curing temperatures than at 1$^{\circ}C$. The sensory scores for saltiness and flavor of the cured boiled pork loins were higher at higher temperature than at lower temperatures until 9∼12 days of curing. Palatable cured boiled pork loins could be produced under the curing solution at low temperatures of 1 and 5$^{\circ}C$ for 12 and 9 days, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.6
• /
• pp.999-1004
• /
• 2002

In this study, pork loin was cured for 20 days in the 2$^{\circ}C$ curing solution with the salt concentration of 3, 5, 7 and 9% respectively, and the effects of salt concentration and curing time on myofibrillar protein extractability (MPE), myofibrillar fragmentation index (MFI), water holding capacity (WHC), salt content, and palatability of pork loin were investigated. The pork loin cured in the 3, 5 and 7% curing solution showed the increased level of MPE and WHC up to 20 days of curing time, and the increased level of MFI up to 16 days of curing time. Also those values increased with the increasing salt concentration, regardless of the curing time. The pork loin cured in the 9% curing solution did not show any consistency in the results. The boiled cured pork loin showed better color up to 16 days of curing time, as the salt concentration of curing solution increased. The color of pork loin cured in the 3% curing solution was not uniform. The pork loin cured in the 9% curing solution showed good color, but its flavor and palatability were unacceptable. The palatability of pork loin could be improved significantly by curing it in the 5% curing solution for 16 days, and in the 7% curing solution for 12 days.