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http://dx.doi.org/10.5187/JAST.2012.54.1.35

The Effects of Salting Levels and Drying Periods on Weight Loss and Nutritional Compositions of Dry-cured Ham under Controlled Ripening 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 (Chonbuk National University)
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
Journal of Animal Science and Technology / v.54, no.1, 2012 , pp. 35-41 More about this Journal
Abstract
The aim of this study was to offer information about appropriate processing method for dry cured-ham with controlled ripening condition. In this study, three different treatments were performed: High salt group (HS), 18 hams were salted with 70 g $kg^{-1}$ salt (w/w) Middle salt group (MS), 18 hams were salted with 50 g $kg^{-1}$ salt Low salt group (LS), 18 hams were salted with 30 g $kg^{-1}$ salt. Also three drying periods were applied (180 days, 270 days and 360 days). The weight loss in HS was higher (5.62%) on curing step and in LS was higher (12.35%) on post-salting step compared to other groups. On fermentation stage, weight loss of HS was higher than that of LS (p<0.05). Weight loss on drying was increased as the drying period passes (p<0.05). Moisture contents were significantly (p<0.05) decreased and fat contents were significantly (p<0.05) increased in all treatment groups as drying period increased. The different drying periods affected fatty acid compositions on all salting levels; saturated fatty acid contents were increased (p<0.05) with more drying, whereas unsaturated fatty acid contents were decreased (p<0.05) as drying period increased.
Keywords
Salt; Drying period; Weight loss; Nutritional compositions; Dry-cured ham;
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Times Cited By KSCI : 5  (Citation Analysis)
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