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KMID : 1024620100300030435
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Food Science of Animal Resources
2010 Volume.30 No. 3 p.435 ~ p.442
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The Effects of Salt and NaO₂on Fatty Acid Composition, Free Amino Acids, Microbial Counts and Sensory Characteristics of Dry-cured Ham Processed under Korean Environment
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Seong Pil-Nam
Kim Jin-Hyoung
Cho Soo-Hyun
Kang Dong-Woo
Kang Geun-Ho
Park Beom-Young
Lee Jong-Moon
Jeong Jae-Hong
Kim Dong-Hun
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Abstract
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The study analyzed the effects of salt concentration [high salt (HS) and low salt (LS)] and sodium nitrite (), which are typically utilized in Korean processing facilities, on fatty acid composition, free amino acids, microbial counts and sensory characteristics of processed dry-cured ham. Four different treatments were considered: three hams (11.30 kg) salted with 92 g/kg salt (w/w) (HS), three hams (10.65 kg) treated with HS and 100 ppm (HS+), three hams (11.42 kg) salted with 62 g/kg salt (w/w) (LS), and three hams (10.62 kg) treated with LS and 100 ppm (LS+). Fatty acid composition analysis revealed significantly (p<0.05) higher saturated fatty acid and lower (p<0.05) unsaturated fatty acid in the HS+ group compared with the other groups. Glutamate, alanine and lysine free amino acids were higher than the other free amino acids. The processing conditions did not significantly affect the free amino acids of biceps femoris muscles, except for the proline content (p>0.05). In sensory evaluation, the fermentation aroma of the LS group was higher than that of the HS group. The aerobic counts consistently ranged from from to CFU/g. Escherichia coli including strain O157:H7, Staphylococcus aureus, and Salmonella spp. were not detected.
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KEYWORD
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salt, NaO₂, dry-cured ham, fatty acid, free amino acid
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