Combined effects of high pressure and sodium hydrogen carbonate treatment on pork ham: improvement of texture and palatability |
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| Authors: | Yun-Jung Kim Shinobu Fujimura Hiro Ogoshi Atsushi Suzuki |
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| Institution: | 1. Graduate School of Science and Technology , Niigata University , Niigata , 950-2181 , Japan;2. Niigata Industrial Creation Organization , Niigata , 950-0078 , Japan;3. Graduate School of Science and Technology , Niigata University , Niigata , 950-2181 , Japan;4. Faculty of Human Sciences and Design , Japan Women's University , Tokyo , 112-8681 , Japan |
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| Abstract: | In this study, the combined effects of high pressure and sodium hydrogen carbonate (NaHCO3) treatment on the physical and chemical properties, and palatability of pork ham, a tough and under-utilized meat, were investigated. Assessment of meat properties with heat treatment, after exposure to NaHCO3 and high pressure treatment, revealed an increase in water content, and decreased weight reduction and rupture stress. The free amino acid content of meat samples increased with NaHCO3 and high pressure treatment. The effect of high pressure processing was especially notable at a pressure of 300 MPa. Sensory evaluation showed that meat subjected to high pressure processing after NaHCO3 treatment was tender and juicy. In addition, the sample produced minimal residue in the mouth and was characterized by a good taste. |
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| Keywords: | sodium hydrogen carbonate high pressure water content rupture stress free amino acids sensory evaluation |
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