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KMID : 1025520120540010035
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Journal of Animal Science and Technology
2012 Volume.54 No. 1 p.35 ~ p.41
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The Effects of Salting Levels and Drying Periods on Weight Loss and Nutritional Compositions of Dry-cured Ham under Controlled Ripening Condition
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Seong Pil-Nam
Cho Soo-Hyun
Kang Geun-Ho
Kim Jin-Hyoung
Park Beom-Young
Jeong Da-Woon
Jung Jae-Hong
Jung Seok-Geun
Kim Dong-Hoon
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Abstract
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The aim of this study was to offer information about appropriate processing method for dry cured-ham with controlled ripening condition. In this study, three different treatments were performed: High salt group(HS), 18 hams were salted with 70g kg－1 salt (w/w) Middle salt group(MS), 18 hams were salted with 50 g kg－1 salt Low salt group(LS), 18 hams were salted with 30g kg－1 salt. Also three drying periods were applied(180 days, 270 days and 360 days). The weight loss in HS was higher(5.62%) on curing step and in LS was higher(12.35%) on post-salting step compared to other groups. On fermentation stage, weight loss of HS was higher than that of LS(p<0.05). Weight loss on drying was increased as the drying period passes(p<0.05). Moisture contents were significantly(p<0.05) decreased and fat contents were significantly(p<0.05) increased in all treatment groups as drying period increased. The different drying periods affected fatty acid compositions on all salting levels; saturated fatty acid contents were increased(p<0.05) with more drying, whereas unsaturated fatty acid contents were decreased(p<0.05) as drying period increased.
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KEYWORD
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Salt, Drying period, Weight loss, Nutritional compositions, Dry-cured ham
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