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KMID : 0380919960250020310
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 2 p.310 ~ p.317
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A Study on the Processing Method of Smoked Ham Containing Turkey Meat
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Kim Kil-Soo
Kim Sang-Ho
Lim Jin-Young
Han Bong-Ho
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Abstract
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Smoked ham containing ca. 60% of turkey meat was produced under different smoking and heating conditions in smoking chamber to extend the shelf-life of the product. The quality stability was compared with that of the canned ham produced by commercial sterilization. Viable cell count could be reduced to ca. 1/10³ with extended smoking time at 75℃ from 30min to 80min. But the color of the product was changed undesirably with extended smoking time. There was no sterilizing effect on the product when cooking time was extended at 85℃ from 65min to 185min. The smoked ham produced with conventional method could be stored at 10℃ for ca. 2 months without any significant changes in pH, volatile basic nitrogen content, acid value, peroxide and thiobarbituric acid value. But the product stored at 37℃ became putrid within 1 month. The canned ham containing turkey meat exhibited no viable microorganisms when F。-values were greater than 8min.
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KEYWORD
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processing method, smoked ham containing turkey meat
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