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http://dx.doi.org/10.5352/JLS.2004.14.2.239

Effect of Carcass Grade and Addition of Mugwort on the Physicochemical Properties and Palatability of Loin Ham  

강세주 (축산물등급판정소)
문윤희 (경성대학교 식품공학과)
정인철 (대구공업대학 식음료조리과)
Publication Information
Journal of Life Science / v.14, no.2, 2004 , pp. 239-244 More about this Journal
Abstract
This study was carried out to clarify the effect of addition of mugwort and carcass grade on the quality and sensory properties of loin hams. The volatile basic nitrogen, 2-thiobarbituric acid reactive substances, total bacterial count, water holding capacity and calorie of loin hams were not significantly different among hams, but the pH and residual nitrite of loin hams with mugwort were significantly lower than that of loin hams without mugwort. The fat content of grade B loin hams were higher than that of grade E loin hams, and the protein and total amino acid content of grade E loin hams were higher than that of grade B loin hams. The free amino acid, saturated fatty acid and unsaturated fatty acid were not significantly different among loin hams. The $L^{＊}$ value of grade B loin hams were higher than that of grade E loin hams, the a value of grade E loin hams were higher than that of grade B loin hams, and the $b^{＊}$ value was not significantly different among loin hams. The hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among loin hams. The aroma of loin hams without mugwort were superior than that of loin hams with mugwort, and the juiciness of grade B loin hams were superior than that of grade E loin hams. But the color, taste, texture and palatability were not significantly different among loin hams.
Keywords
loin ham; carcass grade; mugwort; quality and sensory property;
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Times Cited By KSCI : 6  (Citation Analysis)
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