Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture
Table 1
Changes of pH and color of raw cured pork loin with spinach juice and different incubating periods.
Treatments(1)
pH
Color
-value
-value
-value
H°(2)
(3)
(4)
Control (−)
5.69 ± 0.01a
48.75 ± 0.22b
5.18 ± 0.22e
2.90 ± 0.28e
29.24 ± 1.58e
—
—
Control (+)
5.66 ± 0.02b
47.29 ± 0.40bc
7.10 ± 0.19a
5.08 ± 0.22ab
35.58 ± 0.60c
3.25 ± 0.82
2.90 ± 0.49ab
PC
5.65 ± 0.01bc
47.26 ± 0.75bc
5.90 ± 0.03cd
4.47 ± 0.27bc
37.15 ± 1.56a
2.28 ± 0.42
1.73 ± 0.20c
I3
5.66 ± 0.00b
46.59 ± 1.05c
5.38 ± 0.18de
3.61 ± 0.30de
33.86 ± 1.75c
2.28 ± 1.08
0.74 ± 0.18d
I6
5.66 ± 0.00b
47.87 ± 0.42bc
5.42 ± 0.11de
3.42 ± 0.13e
32.25 ± 0.70d
1.05 ± 0.46
0.57 ± 0.22d
I9
5.64 ± 0.00bc
48.32 ± 0.56bc
5.63 ± 0.11cde
4.17 ± 0.19cd
36.53 ± 0.87b
1.41 ± 0.62
1.35 ± 0.36cd
I12
5.63 ± 0.00bc
48.80 ± 0.48b
6.18 ± 0.11bc
4.30 ± 0.28cd
34.83 ± 1.22c
1.72 ± 0.55
1.72 ± 0.23c
I24
5.63 ± 0.00c
49.09 ± 0.40b
6.48 ± 0.13b
4.44 ± 0.12bc
34.42 ± 1.75c
2.04 ± 0.51
2.02 ± 0.29b
I48
5.52 ± 0.01d
51.62 ± 0.53a
7.18 ± 0.36a
5.74 ± 0.31a
38.64 ± 0.96a
4.51 ± 0.85
3.47 ± 0.43a
SEM
0.01
0.53
0.16
0.23
1.22
0.59
0.27
All values are mean ± standard error of three replicates (n = 3). a–eMeans within a column with different letters are significantly different ().(1)The difference between treatments was reported in the Materials and Methods section. (2)H°; arctan (/). (3);.(4);.