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http://dx.doi.org/10.5187/JAST.2008.50.5.721

Quality Characteristics of Pressed Ham Containing Grape Seed Oil  

Lee, Jeong-Ill (Livestock Promotion Research Institute, Gyeongnam Province)
Jung, Jae-Doo (Livestock Promotion Research Institute, Gyeongnam Province)
Lee, Jin-Woo (Livestock Promotion Research Institute, Gyeongnam Province)
Ha, Young-Joo (Livestock Promotion Research Institute, Gyeongnam Province)
Joo, Seon-Tae (Division of Animal Science and Technology, Gyeongsang National University)
Park, Gu-Boo (Division of Animal Science and Technology, Gyeongsang National University)
Kwack, Suk-Chun (Livestock Promotion Research Institute, Gyeongnam Province)
Park, Jeong-Suk (Livestock Promotion Research Institute, Gyeongnam Province)
Publication Information
Journal of Animal Science and Technology / v.50, no.5, 2008 , pp. 721-732 More about this Journal
Abstract
Pressed ham was manufactured to investigate the effects of grape seed oil on the quality characteristics of pressed ham. Five treatments were divided based on differences in the amount of grape seed oil added into the pressed ham. For control, 10% of back fat was only added without grape seed oil. For the first treatment, 10% of grape seed oil among the lard component added into the pressed ham was replaced. For the 2nd, 3rd and 4rd treatments, 20%, 30% and 40% of grape seed oil was respectively replaced. Pressed ham manufactured using grape seed oil was vacuum packaged and then stored for 1, 7, 14, 21 and 28 days at 4℃. Samples were analyzed for shear force value, sensory properties, TBARS and fatty acid composition. In the 1, 21 and 28 days of storage, shear force value of grape seed oil treatment (T4) was significantly lower than that of control (P<0.05). No remarkable differences were found in sensory properties among control and grape seed oil treatment groups. The TBARS value was significantly higher in control than in grape seed oil treatment group(T4) at 28 days of storage (P<0.05). The TBARS of control and grape seed oil treatment groups increased significantly as the storage period increased(P<0.05). The linoleic acid(C18:2) content of grape seed oil treatment groups was significantly higher than that of control(P<0.05). But the contents of C10:0～C20:4 were decreased significantly by grape seed oil additive (P<0.05). Saturated and monounsaturated fatty acid content of control was significantly higher than that of grape seed oil treatment groups(P<0.05). Whereas the increase level of grape seed oil additive resulted in the significantly higher polyunsaturated fatty acid content(P<0.05). Based on these findings, we conclude that the sensory properties and lipid oxidation(TBARS) of manufactured pressed ham were not affected by grape seed oil addition. Also, our results indicate that high-quality pressed ham can be manufactured with strengthen of polyunsaturated fatty acid content.
Keywords
Grape seed oil; Pressed ham; Texture; Sensory; Fatty acid
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