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http://dx.doi.org/10.5851/kosfa.2010.30.3.435

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 (National Institute of Animal Science, RDA)
Kim, Jin-Hyoung (National Institute of Animal Science, RDA)
Cho, Soo-Hyun (National Institute of Animal Science, RDA)
Kang, Dong-Woo (National Institute of Animal Science, RDA)
Kang, Geun-Ho (National Institute of Animal Science, RDA)
Park, Beom-Young (National Institute of Animal Science, RDA)
Lee, Jong-Moon (National Institute of Animal Science, RDA)
Jung, Jae-Hong (Ansan College of Technology)
Kim, Dong-Hoon (National Institute of Animal Science, RDA)
Publication Information
Food Science of Animal Resources / v.30, no.3, 2010 , pp. 435-442 More about this Journal
Abstract
The study analyzed the effects of salt concentration [high salt (HS) and low salt (LS)] and sodium nitrite ($NaNO_2$), 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 $NaNO_2$ (HS+$NaNO_2$), 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 $NaNO_2$ (LS+$NaNO_2$). Fatty acid composition analysis revealed significantly (p<0.05) higher saturated fatty acid and lower (p<0.05) unsaturated fatty acid in the HS+$NaNO_2$ 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 $2.3{\times}10^2$ to $1.11{\times}10^4$ CFU/g. Escherichia coli including strain O157:H7, Staphylococcus aureus, and Salmonella spp. were not detected.
Keywords
salt; $NaNO_2$; dry-cured ham; fatty acid; free amino acid;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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