Comparison of Quality Characteristics in Dry-Cured Ham at Initial Stage of Distribution
2011
Jin, S.K., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Kim, I.S., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Yang, M.R., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Hur, I.C., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Kim, D.S., S-Food Co., Ltd., Anseong, Republic of Korea | Kang, S.N., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
This study was carried out to investigate quality characteristics of dry-cured hams in the domestic market. Two kinds of dry-cured hams were processed with pork leg (T1) and pork neck (T2). Five 24-month dry-cured legs (T1, 5.3-6.1 kg) and twenty 4-month dry-cured pork necks (T2, 1.5-1.9 kg) were used in this experiment. They were stored at 4℃ chilling room and quality characteristics were investigated. Moisture content, water activity, cholesterol content, CIE L*, VBN, total plate counts and lactic acid bacteria of T1 were significantly higher (p less than 0.05) than those of T2, whereas fat content, NO₂-, CIE a*, TBARS and Warner-Bratzler shear force values of T2 were significantly higher (p less than 0.05) than those of T1. In fatty acid compositions, palmitoleic acid and stearic acid in T2 were significantly higher (p less than 0.05) than T1, however, oleic and linoleic acid in T2 was significantly lower (p less than 0.05) than T1. In free amino acids, the total content and individual content of asparagin, leucine and phenylalanine in T1 were higher than those of T2 (p less than 0.05). The aroma score of T2 was higher than that of T1 in sensory evaluation (p less than 0.05). In conclusion, two kinds of dry-cured hams were different in their final characteristics and could enhance the consumer's appeal of pork meat in Korean market.
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