Reifen von Rohpökelwaren in der Vakuumverpackung Teil 1: Einfiuss auf Physiko-Chemische Eigenschaften

Abstract

In this paper the physico-chemical properties of dry cured pork after drying, ripening and storage were investigated. Dry cured pork was produced by three different ways, such as: (a) curing/drying/ripening/storage in the air; (b) curing/drying in the air and ripening/storage in vacuum packaging; (c) curing in vacuum packaging, drying in the air and ripening/storage in vacuum packaging. The weight and the contents of water, salt and proteins in the products that ripened in vacuum packaging almost didn't change. The mass of unpacked products was 16% and the water content 26 to 31% less then by vacuum-packed products, while the salt content of unpacked products was at 1-2% and protein content at 10% higher. Proteolysis-index (PI) rose in all products, however the highest PI-value was detected in the products that were in vacuum packaging during the curing, rippening and storage. The pH value rose in the unpacked products as well as in the products that were vacuum-packed during ripening and storage. On the contrary, the pH value of the products that were vacuum-packed during the curing, ripening and storage dropped for about 0.2 pH-units, which was attributed to the growth of the lactic acid bacteria.