Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Quality comparison between imported hams from black and white pigs available in the market

  • Nam, Ki-Chang (Department of Animal Science and Technology, Sunchon National University) ;
  • Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) ;
  • Lee, Hyun Jung (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) ;
  • Park, Ji Young (Department of Animal Science and Technology, Sunchon National University) ;
  • Hyun, Jeong Min (Department of Animal Science and Technology, Sunchon National University) ;
  • Yim, Dong-Gyun (Department of Animal Science, Sangji University)
  • Received : 2017.12.04
  • Accepted : 2018.06.11
  • Published : 2018.12.31
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Abstract

This study was performed to compare the physicochemical characteristics between imported dry-cured Hams from black and white pigs available in the domestic market. The black dry-cured hams contain higher moisture and ash contents than that of white hams, whereas the black dry-cured hams had lower fat contents than that of the black ones (p < 0.05). The hams from black ones had lower lightness ($L^*$) and yellowness ($b^*$) values than those from the white ones (p < 0.05). Moreover, the pH values and salt contents of the hams from the black ones were higher than those from the white ones (p < 0.05). Moreover, the black ones had a higher water holding capacity (WHC) than that of the white ones (p < 0.05). The thiobarbituric acid reactive substances (TBARS) values of the black ones were lower than those of the white ham samples (p < 0.05). For texture profile analysis, hardness, gumminess, chewiness, cohesiveness and shear force values were significantly lower in the black ones than in the white samples (p < 0.05). Saturated fatty acids in the white ones were higher than in the black ones, whereas unsaturated fatty acids in the black ones were higher (p < 0.05). Free amino acids such as aspartic acid and glutamic acid in the black ones were higher than in the white ones (p < 0.05). The shrinkage of muscle fiber was stronger in the white ones. Considering the meat quality parameters of ham, the black ones showed a superior meat quality. In general, this research can be used as fundamental information for the mass production of dry-cured hams in Korea.

Keywords

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Fig. 1. Cross sections of a dry-cured ham from Bershire (A) and Landrace × Yorkshire × Duroc (LYD) (B) observed by scanning electron microscopy.

Table 1. GC condition for fatty acid analysis.

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Table 2. Proximate compositions between imported Hams from black and white pigs available in the Market (n = 4).

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Table 3. Physicochemical traits between imported Hams from black and white pigs available in the Market (n = 4).

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Table 4. Texture profiles between imported Hams from black and white pigs available in the Market (n = 4).

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Table 5. Fatty acid and amino acid composition between imported Hams from black and white pigs available in the Market (n = 4).

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