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The Effects of Salt and NaNO2 on Fatty Acid Composition, Free Amino Acids, Microbial Counts and Sensory Characteristics of Dry-cured Ham Processed under Korean Environment
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 Title & Authors
The Effects of Salt and NaNO2 on Fatty Acid Composition, Free Amino Acids, Microbial Counts and Sensory Characteristics of Dry-cured Ham Processed under Korean Environment
Seong, Pil-Nam; Kim, Jin-Hyoung; Cho, Soo-Hyun; Kang, Dong-Woo; Kang, Geun-Ho; Park, Beom-Young; Lee, Jong-Moon; Jung, Jae-Hong; Kim, Dong-Hoon;
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The study analyzed the effects of salt concentration [high salt (HS) and low salt (LS)] and sodium nitrite (), which are typically utilized in Korean processing facilities, on fatty acid composition, free amino acids, microbial counts and sensory characteristics of processed dry-cured ham. Four different treatments were considered: three hams (11.30 kg) salted with 92 g/kg salt (w/w) (HS), three hams (10.65 kg) treated with HS and 100 ppm (HS+), three hams (11.42 kg) salted with 62 g/kg salt (w/w) (LS), and three hams (10.62 kg) treated with LS and 100 ppm (LS+). Fatty acid composition analysis revealed significantly (p<0.05) higher saturated fatty acid and lower (p<0.05) unsaturated fatty acid in the HS+ group compared with the other groups. Glutamate, alanine and lysine free amino acids were higher than the other free amino acids. The processing conditions did not significantly affect the free amino acids of biceps femoris muscles, except for the proline content (p>0.05). In sensory evaluation, the fermentation aroma of the LS group was higher than that of the HS group. The aerobic counts consistently ranged from from to CFU/g. Escherichia coli including strain O157:H7, Staphylococcus aureus, and Salmonella spp. were not detected.
salt;;dry-cured ham;fatty acid;free amino acid;
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건염햄 제조시 소금수준과 건조기간이 제품 중량감소 및 영양적 특성에 미치는 영향,성필남;조수현;강근호;김진형;박범영;정다운;정재홍;정석근;김동훈;

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