Analysis of quality and color characteristics of pork sous-vide ham according to gas composition (modified atmosphere packaging) and natural curing agent

The purpose of this study was to analyze whether seawater has positive effects on appearance characteristics, such as redness, and determine the gas composition concentration that is suitable for maintaining it. Pork hind meat cured with four types brine five days at 4°C. different brines comprised control salt (CS), nitrite pickling (CN), treatment (BR), bittern (BT). hams were cooked 65°C 4 h packaged O2:N2 ratios 7:3, 8:2, 9:1 three weeks. physicochemical properties assessed immediately after heating sample, color measured a three-week storage period. Based correlation results properties, BT had higher curing cooking yield than other treatments, owing its high salinity. Results (7:3) CN (8:2) showed similar lightness, redness chroma, hue angle values. Therefore, can be said sous-vide preserving ham, nitrogen 30% helps maintain ham.