Changes in Microflora and Chemical Properties of Pork Loins Cured with Pickle.

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  • 湿塩法で調製した塩漬肉における微生物叢推移と理化学的変化
  • シツエンホウ デ チョウセイ シタ シオヅケニク ニ オケル ビセイブツソウスイイ ト リカガクテキ ヘンカ

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Abstract

Pork loins were cured with pickle containing 8% or 16% sodium chloride at 0°C or 8°C. Changes with time in microflora and chemical properties of the cured pork loins were determined. Desirable bacteria, including salttolerant bacteria, lactic acid bacteria and yeast were predominant under the curing condition of 8% sodium chloride in the pickle and at 8°C. It was thought that these bacteria contributed to the maintenance of well-balanced microflora in the cured meat. The sodium chloride concentration in cured pork loins rose faster in the pickle containing 16% sodium chloride than in the pickle containing 8% sodium chloride and at 8°C than at 0°C. However, 8% sodium chloride is thought to be better because the sodium chloride concentration in pork loins cured with the pickle containing 16% sodium chloride became too high. Nitrite radical concentration in the pickle containing 16% sodium chloride was lower than that in the pickle containing 8% sodium chloride. Total free amino acid content at 8°C was higher than that at 0°C. No notable differences in a composition of ATP-related compounds and in free fatty acid content were found. These results suggest that 8% as sodium chloride in pickle and 8°C as curing temperature are desirable in the pickle curing method.

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