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Effects of Grape Seed Oil Additives on Quality Characteristics of Pressed Ham
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 Title & Authors
Effects of Grape Seed Oil Additives on Quality Characteristics of Pressed Ham
Lee, Jeong-Ill; Yang, Han-Sul; Jeong, Jin-Yeon; Moon, Sang-Hoon; Kim, Cap-Don; Lee, Jin-Woo; Jung, Jae-Doo; Ha, Young-Joo; Kwack, Suk-Chun; Park, Jeong-Suk;
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 Abstract
This study was carried out to investigate the effects of grape seed oil on quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of grape seed oil added to the pressed ham. As a control, 10% back fat was added without any grape seed oil. For the first treatment, 10% grape seed oil replaced a portion of the lard component added to the pressed ham. For the 2nd, 3rd and 4th treatments, 20%, 30% and 40% of grape seed oil were substituted for lard, respectively. Pressed ham manufactured with grape seed oil was vacuum packaged and stored for 1, 7, 14,21 and 28 d at . Samples were analyzed for chemical composition, physico-chemical properties (pH, color) and texture characteristics. Typical chemical composition characteristics (crude protein, crude fat, crude ash) were not significantly different between control and grape seed oil treatment groups. Moisture content of grape seed oil treatment groups (GSO 30% and 40%) was significantly lower than that of controls (p<0.05). There was a not clear difference in pH between control and grape seed oil treatment groups. In the 21 d of storage, pH values of all treatments were significantly higher than those of other storage days. Meat color of grape seed oil treatment group (GSO 40%) was significantly higher than that of control. Whereas meat color a value of GSO 40% treatment was significantly lower than that of control. It was not clearly changed as storage time increased. There was no significant difference in texture between control and grape seed oil treatment groups, and appeared to be unaffected by storage length. Based on these findings, we conclude that the chemical composition and texture characteristics of manufactured pressed ham were not affected by grape seed oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased polyunsaturated fatty acid content.
 Keywords
grape seed oil;pressed ham;texture;
 Language
Korean
 Cited by
1.
한국 논에서 제초제 저항성잡초의 발생 현황, 메카니즘 및 방제,박태선;성기영;조현숙;서명철;강항원;박기웅;

농업과학연구, 2014. vol.41. 2, pp.85-99 crossref(new window)
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