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The Effects of Salt Levels and Drying Period on Physicochemical and Sensory Parameters of Dry-cured Ham Ripened in Controlled Condition
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 Title & Authors
The Effects of Salt Levels and Drying Period on Physicochemical and Sensory Parameters of Dry-cured Ham Ripened in Controlled Condition
Seong, Pil-Nam; Cho, Soo-Hyun; Kang, Geun-Ho; Kim, Jin-Hyoung; Park, Beom-Young; Jeong, Da-Woon; Kim, Byeong-Kyeong; Jung, Jae-Hong; Jeong, Seok-Geun; Kim, Dong-Hoon;
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The aim of this study was to analyze the effects of salt and drying period on the physicochemical and sensory parameters of dry-cured ham ripened in a controlled condition. In this study, three treatments were performed: High salt group (HS), salted with 7 g (w/w); Middle salt group (MS), 5 g and; Low salt group (LS), 3 g . Three conditions of drying period were applied including 180, 270 and 360 d at and 65% relative humidity, and the physicochemical character and sensory properties of M. biceps femoris were investigated. pH and water activity were decreased with increasing drying period, and the pH of LS was higher than that of other treatments (p<0.05). When increasing the drying period, the hardness of HS was steadily raised for 360 d, whereas LS and MS hardened between 180 and 270 d (p<0.05), and there was no significant difference after 270 d. Cohesiveness, glumness and chewiness had a positive relationship with the drying period. Also, springiness, glumness and chewiness showed a positive relationship with salt level. Chroma and hue value were improved by increasing the salt level. As the drying period increased, the rate of hardness and flavor intensity was increased. In general, this research can be used as essential information for the mass production of dry cured ham.
salt levels;drying period;chemical parameters;dry-cured ham;sensory properties;
 Cited by
돼지 뒷다리반힘줄모양근의 pH가 건염햄 품질에 미치는 영향,성필남;강근호;조수현;박범영;김동훈;강선문;;박경미;

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