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Physicochemical and Sensory Evaluation of Cured and Short-Ripened Raw Hams During Storage at 10 and 25°C
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 Title & Authors
Physicochemical and Sensory Evaluation of Cured and Short-Ripened Raw Hams During Storage at 10 and 25°C
Lee, Keun-Taik; Lee, Youn-Kyu; Lee, Jung-Pyo; Lee, Jung-Woo; Son, Se-Kwang;
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Twenty pork loins were processed for manufacturing raw hams according to a short-ripening procedure including dry-and wet-curing for 1 week each, followed by ripening for 2 weeks. Raw ham cuts were vacuum-packaged and stored in darkness at 10 and for 90 days, and their physicochemical and sensory quality characteristics were investigated. The sodium chloride content of raw hams stored at 10 and was maintained at approximately 5.1% throughout storage at either temperature. No significant changes in water, crude protein, crude fat and ash contents were observed in all samples regardless of storage temperature and storage length. Thiobarbituric acid and volatile basic nitrogen values increased continuously during the storage period. The changes in physicochemical characteristics including pH, water activity texture lipid oxidation and protein degradation, and sensory attributes appeared to be more pronounced at than at over the storage period. At prolonged storage periods, a significant quality loss in the aspect of texture changes including hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness was observed (p<0.05). Based on sensory evaluation scores, It appeared that vacuum-packaged raw ham cuts stored at 10 and were not acceptable after 75 and 45 days, respectively.
raw ham;physicochemical and sensory quality;storage;
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