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http://dx.doi.org/10.5851/kosfa.2011.31.6.914

The Effects of Salt Levels and Drying Period on Physicochemical and Sensory Parameters of Dry-cured Ham Ripened in Controlled Condition  

Seong, Pil-Nam (National Institute of Animal Science, RDA)
Cho, Soo-Hyun (National Institute of Animal Science, RDA)
Kang, Geun-Ho (National Institute of Animal Science, RDA)
Kim, Jin-Hyoung (National Institute of Animal Science, RDA)
Park, Beom-Young (National Institute of Animal Science, RDA)
Jeong, Da-Woon (Department of Animal Science, Chonbuk national university)
Kim, Byeong-Kyeong (National Institute of Animal Science, RDA)
Jung, Jae-Hong (Ansan College of Technology)
Jeong, Seok-Geun (National Institute of Animal Science, RDA)
Kim, Dong-Hoon (National Institute of Animal Science, RDA)
Publication Information
Food Science of Animal Resources / v.31, no.6, 2011 , pp. 914-920 More about this Journal
Abstract
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 $kg^{-1}salt$ (w/w); Middle salt group (MS), 5 g $kg^{-1}salt$ and; Low salt group (LS), 3 g $kg^{-1}salt$. Three conditions of drying period were applied including 180, 270 and 360 d at $19^{\circ}C$ 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.
Keywords
salt levels; drying period; chemical parameters; dry-cured ham; sensory properties;
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