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KMID : 1025520110530040377
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Journal of Animal Science and Technology
2011 Volume.53 No. 4 p.377 ~ p.385
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Comparison of Quality Characteristics in Dry-Cured Ham at Initial Stage of Distribution
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Jin Sang-Keun
Kim Il-Suk
Yang Mi-Ra
Hur In-Chul
Kim Dae-Seung
Kang Suk-Nam
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Abstract
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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<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<0.05) than those of T1. In fatty acid compositions, palmitoleic acid and stearic acid in T2 were significantly higher (p<0.05) than T1, however, oleic and linoleic acid in T2 was significantly lower (p<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<0.05). The aroma score of T2 was higher than that of T1 in sensory evaluation (p<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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KEYWORD
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Dry-cured ham, Meat qualities, Physiochemical characteristics, Fatty acid, Free amino acid, Sensory test
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