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) |
1 | Seong, P. N., Kim, J. H., Cho, S. H., Lee, C. H., Kang, D. W., Hah, K. H., Lim, D. G., Park, B. Y., Kim, D. H., Lee, J. M. and Ahn, C. N. 2008. The effects of salt and NaNO2 on physic-chemical characteristics of dry-cured ham. Korean J. Food Sci. Ani. Resour. 28:493-498. DOI |
2 |
Seong, P. N., Kim, J. H., Cho, S. H., Kang, D. W., Kang, G. H., Park, B. Y., Lee, J. M., Jung, J. H. and Kim, D. H. 2010. The effects of salt and |
3 | Serra, X., Ruiz-Ramirez, J., Arnau, J. and Gou, P. 2005. Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content. Meat Sci. 69:249-254. DOI ScienceOn |
4 | Solange Buscailhon, Berdague, J. L., Bousset, J., Monique Cornet, Gandemer, G., Touraille, C. and Monin, G. 1994. Relations between compositional traits and sensory qualities of french dry-cured ham. Meat Sci. 37:229-243. DOI ScienceOn |
5 | Toldra, F., Aristoy, M. C., Part, C., Crervero, C., Rico, E., Motilva, M. J. and Flores, J. 1992. Muscle and adipose tissue aminopeptidase activities in raw and dry-cured ham. J. Food Sci. 57:816-818, 833. DOI |
6 | Toldra, F., Flores, M. and Sanz, Y. 1997. Dry-cured ham flavour: enzymatic generation and process influence. Food Chem. 59:523-530. DOI ScienceOn |
7 | Ventanas, J., Cordoba, J. J., Antequera, T., Garcia, C., Lopez-Bote, C. and Asensio, A. 1992. Hydrolysis and millard reactions during ripening of Iberian ham. J. Food Sci. 57:813-815. DOI |
8 | 박범영, 김진형, 조수현, 유영모, 황인호, 김동훈, 채현석, 안종남, 김용곤, 정명옥, 이종문. 2004. 소․돼지 도체수율. 농촌진흥청 축산연구소. pp 86-133. |
9 | Andres, A. I., Ventanas, S., Ventanas, J. and Cava, R. 2005. Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions. Eur. Food Res. Technol. 221:30-35. DOI |
10 | AOAC. 2000. Offical Methods of Analysis 15th ed. Association of Official Analytical Chemists. Washington, DC. pp.13-15. |
11 | Jin, S. K., Shin D. and Hur, I. C. 2011a. Effects of moisture content on quality characteristics of dry-cured ham during storage. Kor. J. Food Sci. Ani. Resour. 31:756-762. DOI ScienceOn |
12 | Careri, M., Mangia, A., Barbieri, G., Bolzoni, L., Virgili, R. and Parolari, G. 1993. Sensory property relationship to chemical data of Italian type dry-cured ham. J. Food Sci. 58:968-972. DOI ScienceOn |
13 | Garcia, C., Berdague, J. J., Antequera, T., Lopez-Bote, C., Cordoba, J. J. and Ventanas, J. 1991. Volatile components of dry cured Iberian ham. Food Chem. 41:23-32. DOI ScienceOn |
14 | James, D. K., Langlois, B. E., Solomon, M. B. and Fox, J. D. 1979. Quality of boneless dry-cured ham produced with or without nitrate, netting or potassium sorbate. J. Food Sci. 44:914-915. DOI |
15 | Jin, S. G., Kim, I. S., Yang, M. R., Hur, I. C., Kim, D. S. and Kang, S. M. 2011b. Comparison of quality characteristics in dry-cured ham at initial storage of distribution. J. Anim. Sci. Technol. 53:377-385. DOI ScienceOn |
16 |
Lee, K. T., Lee, Y. K., Lee, J. P., Lee, J. W. and Son, S. K. 2007. Physicochemical and sensory evaluation of cured and short-ripened raw hams during storage at 10 and |
17 | Morrison, W. R. and Smith, L. M. 1964. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron trifluoride-methanol. J. Lipid Res. 5:600-608. |
18 | SAS. 1996. SAS/STAT Software for PC. SAS Institute Inc., Cary, NC, USA. |
19 | Anderson, R. E. 1980. Lipase production, lipolysis, and formation of volatile compounds by P. fluorenscens in fat containing media. J. Food Sci. 45:1694-1701. DOI |
![]() |