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KMID : 1024620110310050756
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Food Science of Animal Resources
2011 Volume.31 No. 5 p.756 ~ p.762
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Effects of Moisture Content on Quality Characteristics of Dry-Cured Ham during Storage
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Jin Sang-Keun
Shin Dae-keun
Hur In-Chul
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Abstract
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This study was conducted to investigate the effects of moisture content on microbiological stability and texture characteristic of dry-cured ham. The moisture content of dry-cured hams was adjusted to 35% (C) or 45% (T) and then vacuumpackaged after slicing to a 1 inch thickness. All packaged dry-cured hams were stored at 10℃ for 3 mon, and physicochemical analyses and a sensory evaluation were conducted to verify the quality of dry-cured hams during four different storage periods. Moisture content was significantly higher in T (44.89%) compared to that in C (35.03%). However, crude fat content was higher in C (14.08%) than that in T (11.11%). The pH, salinity, and shear force were higher in C than those in T, and dry-cured hams derived from C seemed to provide low lipid oxidation stability during storage. In contrast, T showed high CIE L*, CIE a* and CIE b*, and aw values when compared to dry-cured hams from C. Total plate counts and Lactobacillus tended to increase with the increase in storage period, and both were lower in T than those in C after 1 mon of storage. Our results indicate that 45% moisture content improved dry-cured ham quality as compared to that of dry-cured hams containing 35% moisture.
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KEYWORD
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moisture content, dry-cured ham, water activity ($a_w$ 수식 이미지), total plate count
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