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KMID : 1024620130330060757
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Food Science of Animal Resources
2013 Volume.33 No. 6 p.757 ~ p.762
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The Effects of Korean Traditional Sauces on Quality Characteristics of Hanwoo Semitendinosus Dry-cured Ha
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Seong Pil-Nam
Cho Soo-Hyun
Kang Geun-Ho
Kim Dong-Hun
Park Beom-Young
Kang Sun-Moon
Park Kyung-Mi
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Abstract
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This study was conducted to develop a processing method for dry-curing beef ham with Korean traditional sauces and to investigate the quality properties of the dry-cured beef hams. Semitendinosus muscle from Hanwoo was spread with sundried salt (C), sun-dried salt mixed with red pepper paste (T1), and sun-dried salt mixed with soybean paste (T2), and inserted into washed Hanwoo large intestine. It was then dried and fermented for 75 d. Moisture contents of the hams were 46-48%, without any significant differences. T1 showed the lowest pH among the three dry-cured hams, while water holding capacity (WHC) of T2 was found the lowest (p<0.05). In mechanical color determination, C showed higher CIE a* and CIE b* than T1 and T2 (p<0.05), however CIE L* did not show any significant difference. In texture, T1 demonstrated significantly lower springiness than C (p<0.05). The sensory properties of all dry-cured hams did not show any significant difference, but T1 indicated a higher taste, saltiness and overall acceptability than others, whereas C gathered the highest score in color and flavor. In conclusion, the dry-curing by combination of sun-dried salt mixed with red pepper sauce (T1) showed higher quality properties of the Hanwoo dry-cured ham.
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KEYWORD
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Korean traditional sauces, Hanwoo, dry-cured ham
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