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KMID : 1024619980180020132
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Food Science of Animal Resources
1998 Volume.18 No. 2 p.132 ~ p.141
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Physicochemical and Sensory Characteristics of Domestic Vacuum Packaged Pork Hams
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Kim I.-S.
Min J. S.
Lee S. O.
Shin D. K.
Lee Jeong-Il
Byun J.-S.
Lee M.
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Abstract
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This study were carried out for investigation of physicochemical and sensory characteristics of shelf-life of Korean vaccum packaged chilled pork hams for export. The samples were stored at 01 (A and B companies) and 21 (C and D companies). In the proximate analysis of composition of hams, moistures were 75.36~76.57%, crude proteins 19.26~21.08%, crude fat 1.40~3.69% and crude ash 1.03~1.13%. TBA values were 0.192~0.264 mgMA/kg and did not change much during all storage times regardless of storage temperature. VBN values were 12.14~14.01mg / 100g after 50 days in the storage at , but the samples stored at 2 exceeded 20mg/100g at 50 days. The values of pH were 5.71~6.50, which are higher than those of loins during all storage times. Purge losses were 1.23~1.98% at the initial time and 2.83~10.59% after 50 days. So, the variation among samples appeared to be large. Cooking losses appeared to be 33.86~56.24%. In the result of sensory evaluation of cooked meat, the ham of B company obtained good scores in all items. But, after 20 days, all samples were not significantly different in total acceptability.
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KEYWORD
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pork ham, vacuum package, TBA, VBN, pH, drip loss, sensory evaluation
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