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. 2023 Apr 7;12(8):1565.
doi: 10.3390/foods12081565.

The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams

Anna Łepecka  1 , Piotr Szymański  1 , Anna Okoń  1 , Urszula Siekierko  1 , Dorota Zielińska  2 , Monika Trząskowska  2 , Katarzyna Neffe-Skocińska  2 , Barbara Sionek  2 , Katarzyna Kajak-Siemaszko  2 , Marcelina Karbowiak  2 , Danuta Kołożyn-Krajewska  2 , Zbigniew J Dolatowski  1
Affiliations

The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams

Anna Łepecka et al. Foods. .

Abstract

The effect of marinating pork hams in apple vinegar on the technological, microbiological, and sensory quality was verified. Three variants of pork hams were produced: S1-ham with curing salt, without apple vinegar; S2-ham with curing salt and 5% apple vinegar; S3-ham with salt and 5% apple vinegar. The tests were carried out immediately after production, after 7 and 14 days of storage. The products did not differ significantly in their chemical composition, salt content, fatty acid composition, and water activity (p > 0.05). During storage, a significant increase in the cholesterol content was observed (64.88-72.38 mg/100 g of the product). The lowest levels of nitrites and nitrates were recorded for treatment S3 (<0.10 and 4.73 mg/kg of product, respectively). The samples with the addition of apple vinegar (S2 and S3) were characterized by a lower pH value, higher oxidation-reduction potential, and TBARS (thiobarbituric acid reactive substances). Hams S3 were significantly brighter (L* 68.89) and less red (a* 12.98). All of the tested pork hams were characterized by very good microbiological quality (total number of microorganisms, number of lactic acid bacteria, number of acetic bacteria, number or presence of pathogenic bacteria). Significantly the lowest TVC (total viable counts) was found in the ham S3 (2.29 log CFU/g after 14 days). The S3 hams during storage were characterized by greater juiciness (6.94 c.u.) and overall quality (7.88 c.u.), but a lower intensity of smell and taste than the cured ham (S1). To sum up, it is possible to produce pork hams without the addition of curing salt, using natural apple vinegar as a marinade. Apple vinegar has a positive effect on the storage stability of the products, without losing their sensory properties.

Keywords: marinate; meat products; microbial assessment; organic meats; uncured.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Content of NaNO2 (a) and NaNO3 (b) in the tested samples of pork hams. The values are expressed as means ± SD. Values marked with lowercase letters (a–c) differ significantly between treatments. Values marked with capital letters (A,B) differ significantly between storage times.
Figure 2
Figure 2
Water activity (a) and pH value (b) of the tested samples of pork hams. The values are expressed as means ± SD. Values marked with lowercase letters (a,b) differ significantly between treatments. Values marked with capital letters (A–C) differ significantly between storage times.
Figure 3
Figure 3
Oxidation-reduction potential (ORP) (a) and TBARS index (b) of the tested samples of pork hams. The values are expressed as means ± SD. Values marked with lowercase letters (a–c) differ significantly between treatments. Values marked with capital letters (A–C) differ significantly between storage times.
Figure 4
Figure 4
Sensory analyses of the tested pork hams immediately after production (a), after 7 days (b) and 14 days (c) of storage. o.—odour, f.—flavour.
Figure 4
Figure 4
Sensory analyses of the tested pork hams immediately after production (a), after 7 days (b) and 14 days (c) of storage. o.—odour, f.—flavour.
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