Role of sugar and sugar alcohols in the wet-curing process of unheated meat products in Japan

DOI Web Site 16 References

Bibliographic Information

Other Title
  • 糖類・糖アルコール類が非加熱食肉製品（ラックスハム）の湿塩漬過程で果たす役割について

Abstract

<p>In Japan, glucose or sorbitol are used as curing compounds in the production of unheated meat products (Lachs Ham). However, the reason for their usage is unclear. This study aimed to investigate the effect of adding these sugars and use this information to control the quality of the final product. The wet brine method was performed for 1 week (168 hours) using three different brine solutions. All brines contained 15% (w/w) salt, 0.12% (w/w) lactic acid, 0.1% (w/w) sodium ascorbate, and 0.07% (w/w) sodium nitrite; this was used as the base for three brine solutions: one with 15% (w/w) glucose added, one with 15% (w/w) sorbitol and one with no added sugars. The muscle fibers of the cured meat in all samples swelled over time and their roundness increased. Particularly, glucose and sorbitol caused significant swelling. The thermal analysis using a differential scanning calorimeter revealed different behaviors with the addition of glucose or sorbitol and no sugars. The addition of glucose or sorbitol suppressed salt precipitation at low temperatures and contributed to more efficient curing and maintenance of the quality of frozen products after thawing.</p>

Journal

References(16)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top