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KMID : 1024620080280040493
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Food Science of Animal Resources
2008 Volume.28 No. 4 p.493 ~ p.498
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The Effects of Salt and on Physico-Chemical Characteristics of Dry-cured Ham
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Seong Pil-Nam
Kim Jin-Hyoung
Cho Soo-Hyun
Lee Chang-Hyun
Kang Dong-Woo
Hah Kyung-Hee
Lim Dong-Gyun
Park Beom-Young
Kim Dong-Hun
Lee Jong-Moon
Ahn Chong-Nam
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Abstract
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The aim of this work was to analyze the effects of salt and on weight loss, proximate compositions. chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The HS group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+ group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm . The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+ group of 3 hams (10.62 kg) was salted same as LS group and added 100 ppm . The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of (p<0.05), the LS hams had significantly higher moisture content than HS+ and LS+ (p<0.05). The level of salt and did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from LS hams were significantly lower than in the muscles from HS+ hams (p<0.05). The did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from LS hams was significantly higher than in muscles from HS and HS+ hams (p<0.05). The salt content in biceps femoris muscles from LS+ hams was significantly lower than in the muscles from HS and HS+ hams (p<0.05). The treatment did not affect the content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS+ hams were significantly higher than in the muscles from HS and LS hams.
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KEYWORD
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salt content, dry-cured ham, weight loss, Korean environment
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