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http://dx.doi.org/10.5851/kosfa.2011.31.5.756

Effects of Moisture Content on Quality Characteristics of Dry-Cured Ham during Storage  

Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
Shin, Dae-Keun (Swine Science and Technology Center, Gyeongnam National University of Science and Technology)
Hur, In-Chul (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
Publication Information
Food Science of Animal Resources / v.31, no.5, 2011 , pp. 756-762 More about this Journal
Abstract
This study was conducted to investigate the effects of moisture content on microbiological stability and texture characteristic of dry-cured ham. The moisture content of dry-cured hams was adjusted to 35% (C) or 45% (T) and then vacuumpackaged after slicing to a 1 inch thickness. All packaged dry-cured hams were stored at $10^{\circ}C$ for 3 mon, and physicochemical analyses and a sensory evaluation were conducted to verify the quality of dry-cured hams during four different storage periods. Moisture content was significantly higher in T (44.89%) compared to that in C (35.03%). However, crude fat content was higher in C (14.08%) than that in T (11.11%). The pH, salinity, and shear force were higher in C than those in T, and dry-cured hams derived from C seemed to provide low lipid oxidation stability during storage. In contrast, T showed high CIE $L^*$, CIE $a^*$ and CIE $b^*$, and aw values when compared to dry-cured hams from C. Total plate counts and Lactobacillus tended to increase with the increase in storage period, and both were lower in T than those in C after 1 mon of storage. Our results indicate that 45% moisture content improved dry-cured ham quality as compared to that of dry-cured hams containing 35% moisture.
Keywords
moisture content; dry-cured ham; water activity ($a_w$); total plate count;
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