Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham

  • Seong, Pil Nam (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Park, Kuyng Mi (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Kang, Sun Moon (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Kang, Geun Ho (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Cho, Soo Hyun (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Park, Beom Young (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Ba, Hoa Van (Animal Products and Processing Division, National Institute of Animal Science)
  • Received : 2013.11.28
  • Accepted : 2014.04.10
  • Published : 2014.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.

Keywords

References

  1. Andres, A. I., R. Cava, J. Ventanas, E. Muriel, and J. Ruiz. 2004. Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions. Food Chem. 84:375-381. https://doi.org/10.1016/S0308-8146(03)00243-7
  2. Andres, A. I., S. Ventanas, J. Ventanas, R. Cava, and J. Ruiz. 2005. Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions. Eur. Food Res. Technol. 221:30-35. https://doi.org/10.1007/s00217-004-1115-y
  3. AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists. Washington, DC, USA.
  4. AOAC. 2000. Official Mthods of Aalysi. 17th ed. Association of Official Analytical Chemists. Arlington, VA, USA.
  5. Armenteros, M., M. C. Aristoy, R. M. Barat,and F. Toldra. 2012. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts. Meat Sci. 90:361-67. https://doi.org/10.1016/j.meatsci.2011.07.023
  6. Arnau, J., P. Gou, and J. Comaposada. 2003. Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface. Meat Sci. 65:1275-1280. https://doi.org/10.1016/S0309-1740(03)00036-6
  7. Ba, H. V., K. S. Ryu, and I. H. Hwang. 2012. Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods. Asian Austral. J. Anim. Sci. 25:435 -446. https://doi.org/10.5713/ajas.2011.11286
  8. Ba, H. V., A. Touseef, and I. H. Hwang. 2013. Significant influence of particular unsaturated fatty acids and pH on the volatile flavor compounds in meat-like model systems. Meat Sci. 94:480-488. https://doi.org/10.1016/j.meatsci.2013.04.029
  9. Bendall, J. R. 1973. Postmortem changes in muscle. In: Structure and Function of Muscle (Ed. G. H. Bourne). Academic Press, NY, USA. pp. 243-309.
  10. Cai, J., Q. Chen, X. Wan, and J. Zhao. 2011. Determination of total volatile basic nitrogen (TVB-N) content and Warner- Bratzlershear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy. Food Chem. 126:1354-1360. https://doi.org/10.1016/j.foodchem.2010.11.098
  11. Cameron, N. D., P. D. Warriss, S. J. Porter, and M. B. Enser. 1990. Comparison of Duroc and British landrace pigs for meat and eating quality. Meat Sci. 27:227-247. https://doi.org/10.1016/0309-1740(90)90053-9
  12. Careri, M., A. Mangia, G. Barbieri, L. Bolzoni, R. Virgili, and G. Parolari. 1993. Sensory property relationship to chemical data of Italian type dry-cured ham. J. Food Sci. 58:968-972. https://doi.org/10.1111/j.1365-2621.1993.tb06090.x
  13. Carrapiso, A. I. and C. Garcia. 2008. Effect of the Iberian pig line on dry-cured ham characteristics. Meat Sci. 80:529-534. https://doi.org/10.1016/j.meatsci.2008.02.004
  14. Cilla, I., L. Martinez, J. A. Beltran, and P. Roncales. 2005. Factors affecting acceptability of dry-cured ham throughout extended maturation under "bodega" conditions. Meat Sci. 69:789-795. https://doi.org/10.1016/j.meatsci.2004.11.012
  15. Comaposada, J., P. Gou, and J. Arnau. 2000. The effect of sodium chloride content and temperature on pork meat isotherms. Meat Sci. 55:291-295. https://doi.org/10.1016/S0309-1740(99)00154-0
  16. Elmore, J. S., M. M. Campo, M. Enser, and D. S. Mottram. 2002. Effect of lipid composition on meat-like model systems containing cystein, ribose and polyunsaturated fatty acids. J. Agric. Food Chem. 50:1126-1132. https://doi.org/10.1021/jf0108718
  17. Faustman, C. and R. G. Cassens. 1990. The biochemical basis for discoloration in fresh meat: A review. J. Muscle Foods 1:217-243. https://doi.org/10.1111/j.1745-4573.1990.tb00366.x
  18. Fuentes, V., J. Ventanas, D. Morcuende, and S. Ventanas. 2013. Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham. Meat Sci. 93:621- 629. https://doi.org/10.1016/j.meatsci.2012.11.017
  19. Gandemer, G. 2002. Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Sci. 62:309-321. https://doi.org/10.1016/S0309-1740(02)00128-6
  20. Gandemer, G. 2009. Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: A review. Grasasy Aceites.60:297-307. https://doi.org/10.3989/gya.130908
  21. Garcia-Gil, N., E. Santos-Garces., I. Munoz., E. Fulladosa., J. Arnau and P. Gou. 2012. Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: Skin trimming and pressing. Meat Sci. 90:386-392. https://doi.org/10.1016/j.meatsci.2011.08.003
  22. Gil, M., M. I. Delday, M. I. Gispert, M. F. Furnols, C. M. Maltin, G. S. Plastow, R. Klont, A. A. Son, and D Carrion. 2008. Relationships between biochemical characteristics and meat quality of longissimusc thoracis and semimembranosus muscles in five porcine lines. Meat Sci. 80:927-933. https://doi.org/10.1016/j.meatsci.2008.04.016
  23. Honikel, K. O. 2008. The use and control of nitrate and nitrite for the processingof meat products. Meat Sci. 78:68-76. https://doi.org/10.1016/j.meatsci.2007.05.030
  24. Hunt, M. C. 1980. Meat color measurements. Proceedings of 33rd Annual Reciprocal Meat Conference Chicago.
  25. Isabel, B., C. J. Lopez-Bote, A. I. Rey, and R. S. Arias. 1999. Influence of dietary a-tocopheryl acetate supplementation of pigs on oxidative deterioration and weight loss in sliced drycured ham. Meat Sci. 51:227-232. https://doi.org/10.1016/S0309-1740(98)00115-6
  26. Jimenez-Colmenero, F., J. Ventanas, and F. Toldra. 2010. Nutritional composition of dry cured ham and its role in a healthy diet. Meat Sci. 84:585-593. https://doi.org/10.1016/j.meatsci.2009.10.029
  27. Jurado, A., C. Garcia., M. L. Timon, and A. I. Carrapiso. 2007. Effect of ripening time and rearing system on amino acidrelated flavor compounds of Iberian ham. Meat Sci. 75:585-594. https://doi.org/10.1016/j.meatsci.2006.09.006
  28. Keran, H., A. Salkic, A. Odobasic, M. Jasic, N. Ahmetovic, and I. Sestan. 2009. The importance of determination of some physical - chemical properties of wheat and flour. Agric. Conspec. Sci. 74:197-200.
  29. Lee, S. H., J. H. Choe, Y. M. Choi, K. C. Jung, M. S. Rhee, K. Hong, S. K. Lee, S. Y. C. Ryu, and B. C. Kim. 2012. The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds. Meat Sci. 90:284-291. https://doi.org/10.1016/j.meatsci.2011.07.012
  30. MacLeod, G. 1986. The scientific and technological basis of meat flavours. In: Developments in Food Flavours (Eds. G. G. Birch and M. G. Lindley). Elsevier, London, UK. pp. 191-223.
  31. Marusic, N., M. Petrovic, S. Vidacek, T. Petrak, and H. Medic. 2011. Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds. Meat Sci. 88:786-790. https://doi.org/10.1016/j.meatsci.2011.02.033
  32. Meinert, L., S. C. Christiansen, L. Kristensen, C. Bjergegaard, and M. D. Aaslyng. 2008. Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analyses. Meat Sci. 80:304-314. https://doi.org/10.1016/j.meatsci.2007.12.021
  33. Min, J. S., S. O. Lee, A. Jang, C. Jo, C. S. Park, and M. Lee. 2007. Relationship between the concentration of biogenic amines and volatile basic nitrogen in fresh beef, pork, and chicken meat. Asian Austral. J. Anim. Sci. 20:1278-1284. https://doi.org/10.5713/ajas.2007.1278
  34. Muriel, E., J. Ruiz, D. Martin, M. J. Petron, and T. Antequera. 2004. Physico-chemical and sensory characteristics of drycured loin from different Iberian pig lines. Food Sci. Technol. Int. 10:117-123. https://doi.org/10.1177/1082013204043766
  35. Parolari, G., R. Virgili, and C. Schivazappa. 1994. Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture. Meat Sci. 38:117-122. https://doi.org/10.1016/0309-1740(94)90100-7
  36. Pastorelli, G., S. Magni, R. Rossi, E. Pagliarini, P. Baldini, P. Dirinck, F. V. Opstaele, and C. Corino. 2003. Influence of dietary fat, on fatty acid composition and sensory properties of dry- cured Parma ham. Meat Sci. 65:571-580. https://doi.org/10.1016/S0309-1740(02)00250-4
  37. Resano, H., A. I. Sanjuan, and L. M. Albisu. 2007. Consumers' acceptability of cured ham in Spain and the influence of information. Food Qual. Prefer. 18:1064-1076. https://doi.org/10.1016/j.foodqual.2007.05.002
  38. Ramirez, M. R. and R. Cava. 2008. Effect of Iberian${\times}$Duroc genotype on composition and sensory properties of dry-cured ham. J. Sci. Food Agric. 88:667-675. https://doi.org/10.1002/jsfa.3133
  39. Ruiz-Carrascal, J., J. Ventanas, R. Cava, A. I. Andres, and C. Garcia. 2000. Texture and appearance of dry cured ham as affected by fat content and fatty acid composition. Food Res Int. 33:91- 95. https://doi.org/10.1016/S0963-9969(99)00153-2
  40. Ruiz-Ramirez, J., J. Arnau, X. Serra, and P. Gou. 2006. Effect of pH24, NaCl content and proteolysis index on the relationship between water and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham. Meat Sci. 72:185-194. https://doi.org/10.1016/j.meatsci.2005.06.016
  41. Ruiz, J., J. Ventanas, R. Cava, M. L. Timon, and C. Garcia. 1998. Sensory characteristics of Iberian ham: influence of processing time and slice location. Food Res. Int. 31:53-58. https://doi.org/10.1016/S0963-9969(98)00060-X
  42. Santos, C., L. Hoz, M. I. Cambero, M. C. Cabeza, and J. A. Ordonez. 2008. Enrichment of dry-cured ham with $\alpha$-linolenic acid and $\alpha$-tocopherol by use of linseed oil and $\alpha $-tocopheryl acetate. Meat Sci. 80:668-674. https://doi.org/10.1016/j.meatsci.2008.03.004
  43. SAS Institute Inc. 2007. SAS User's Guide. Release. 9.1.3. Statistical Analysis System Institute. Cary, NC, USA.
  44. Tapiero, H. and K. D. Tew. 2003. Trace elements in human physiology and pathology: zinc and metallothioneins. Biomed. Pharmacother. 57:399-411. https://doi.org/10.1016/S0753-3322(03)00081-7
  45. Ventanas, S., J. Ventanas, J. Tovar, C. Garcia, and M. Estevez. 2007. Extensive feeding versus oleic and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits. Meat Sci. 77:246- 256. https://doi.org/10.1016/j.meatsci.2007.03.010
  46. Ventanas, S., M. Estevez, J. F. Tejeda, and J. Ruiz. 2006. Protein and lipid oxidation in longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet. Meat Sci. 72:647-655. https://doi.org/10.1016/j.meatsci.2005.09.011

Cited by

  1. Evaluation of Meat Color and Physiochemical Characteristics in Forequarter Muscles of Holstein Steers vol.35, pp.5, 2015, https://doi.org/10.5851/kosfa.2015.35.5.646
  2. Physicochemical changes of semimembranosus muscle during the processing of dry-cured ham from Celta pig. Effect of crossbreeding with Duroc and Landrace genotypes vol.58, pp.10, 2018, https://doi.org/10.1071/AN16746
  3. Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs vol.61, pp.1, 2019, https://doi.org/10.5187/jast.2019.61.1.35
  4. Quality comparison between imported hams from black and white pigs available in the market vol.45, pp.4, 2018, https://doi.org/10.7744/kjoas.20180042
  5. UV-C Irradiation of Rolled Fillets of Ham Inoculated with Yersinia enterocolitica and Brochothrix thermosphacta vol.9, pp.5, 2014, https://doi.org/10.3390/foods9050552
  6. Rapid and nondestructive monitoring for the quality of Jinhua dry‐cured ham using hyperspectral imaging and chromometer vol.43, pp.8, 2014, https://doi.org/10.1111/jfpe.13443
  7. The effect of sodium chloride levels on the taste and texture of dry-cured ham vol.14, pp.5, 2014, https://doi.org/10.1007/s11694-020-00511-3
  8. Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin vol.41, pp.3, 2021, https://doi.org/10.5851/kosfa.2021.e5
  9. Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham vol.10, pp.7, 2014, https://doi.org/10.3390/foods10071506
  10. Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes vol.26, pp.14, 2014, https://doi.org/10.3390/molecules26144140
  11. Current State of Metabolomics Research in Meat Quality Analysis and Authentication vol.10, pp.10, 2021, https://doi.org/10.3390/foods10102388