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논문 기본 정보

자료유형
학술저널
저자정보
Ki-Chang Nam (Sunchon National University) Cheorun Jo (Seoul National University) Hyun Jung Lee (Seoul National University) Ji Young Park (Sunchon National University) Jeong Min Hyun (Sunchon National University) Dong-Gyun Yim (Sangji University)
저널정보
충남대학교 농업과학연구소 Korean Journal of Agricultural Science Korean Journal of Agricultural Science Vol.45 No.4
발행연도
2018.12
수록면
799 - 809 (11page)

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This study was performed to compare the physicochemical characteristics between imported dry-cured Hams from black and white pigs available in the domestic market. The black drycured hams contain higher moisture and ash contents than that of white hams, whereas the black dry-cured hams had lower fat contents than that of the black ones (p < 0.05). The hams from black ones had lower lightness (L<SUP>*</SUP>) and yellowness (b<SUP>*</SUP>) values than those from the white ones (p < 0.05). Moreover, the pH values and salt contents of the hams from the black ones were higher than those from the white ones (p < 0.05). Moreover, the black ones had a higher water holding capacity (WHC) than that of the white ones (p < 0.05). The thiobarbituric acid reactive substances (TBARS) values of the black ones were lower than those of the white ham samples (p < 0.05). For texture profile analysis, hardness, gumminess, chewiness, cohesiveness and shear force values were significantly lower in the black ones than in the white samples (p < 0.05). Saturated fatty acids in the white ones were higher than in the black ones, whereas unsaturated fatty acids in the black ones were higher (p < 0.05). Free amino acids such as aspartic acid and glutamic acid in the black ones were higher than in the white ones (p < 0.05). The shrinkage of muscle fiber was stronger in the white ones. Considering the meat quality parameters of ham, the black ones showed a superior meat quality. In general, this research can be used as fundamental information for the mass production of dry-cured hams in Korea.
#dry-cured hams #physicochemical trait

목차

Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References

참고문헌 (45)

참고문헌 신청
[학술지(정기간행물)] - Anderson RE / 1980 / Lipase production, lipolysis, and formation of volatile compounds by P. fluorenscens in fat containing media / Journal of Food Science 45 : 1694 ~ 1701 google schola [학술지(정기간행물)] - Andres A / 2004 / Sensory characteristics of Iberian ham : Influence of salt content and processing conditions / Meat Science 68 : 45 ~ 51 google schola [보고서] - AOAC(Association of Official Analytical Chemists) / 1995 / Official methods of analysis google schola [학술지(정기간행물)] - Barbut S / 1988 / Effects of reduced sodium chloride and added phosphates on physical and sensory properties of turkey frankfurters / Journal of Food Science 53 : 62 ~ 66 google schola [학술지(정기간행물)] - Bosi P / 2000 / Effects of dietary high-oleic acid sunflower oil, copper and vitamin E levels on the fatty acid composition and the quality of dry-cured Parma ham / Meat Science 54 : 119 ~ 126 google schola

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