Changes in microflora and chemical properties of pork loins cured with pickle

Citation
H. Yamanaka et al., Changes in microflora and chemical properties of pork loins cured with pickle, J JPN SOC F, 48(11), 2001, pp. 835-839
Citations number
9
Language
GIAPPONESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
ISSN journal
1341-027X → ACNP
Volume
48
Issue
11
Year of publication
2001
Pages
835 - 839
Database
ISI
SICI code
1341-027X(2001)48:11<835:CIMACP>2.0.ZU;2-1
Abstract
Pork loins were cured with pickle containing 8% or 16% sodium chloride at 0 degreesC or 8 degreesC. Changes with time in microflora and chemical prope rties of the cured pork loins were determined. Desirable bacteria, includin g salt-tolerant bacteria, lactic acid bacteria and yeast were predominant u nder the curing condition of 8% sodium chloride in the pickle and at 8 degr eesC. It was thought that these bacteria contributed to the maintenance of well-balanced microflora in the cured meat. The sodium chloride concentrati on in cured pork loins rose faster in the pickle containing 16% sodium chlo ride than in the pickle containing 8% sodium chloride and at 8 degreesC tha n at 0 degreesC. However, 8% sodium chloride is thought to be better becaus e the sodium chloride concentration in pork loins cured with the pickle con taining 16% sodium chloride became too high. Nitrite radical concentration in the pickle containing 16% sodium chloride was lower than that in the pic kle containing 8% sodium chloride. Total free amino acid content at 8 degre esC was higher than that at WC No notable differences in a composition of A TP-related compounds and in free fatty acid content were found. These resul ts suggest that 8% as sodium chloride in pickle and 8 degreesC as curing te mperature are desirable in the pickle curing method.