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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 141 - 146 (6page)
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The aim of the present study was to evaluate the effect of ultimate pH of m.semimembranosus muscle on quality characteristics of dry-cured ham. The sample selection was determined based on ultimate pH of semimembranosus muscle, and samples were then classified into three groups: A (pH 5.61±0.09), B (pH 5.86±0.06) and C (pH 6.13±0.09). Our results depicted that the ultimate pH had a significant effect on the quality characteristics of dry-cured ham. Particularly, as the ultimate pH increased, the pH values of the dry-cured hams significantly (p<0.05) increased while weight loss decreased. Significantly (p<0.05) higher CIE a*, b* and chroma values were observed in the dry-cure hams from the samples with lower ultimate pH. Additionally, the values of some texture characteristics (e.g., hardness and chewiness) significantly (p<0.05) decreased as the ultimate pH increased. However, no significant differences among the three pH groups were observed for water activity, salinity, volatile basic nitrogen (VBN), calorie as well as sensory properties of dry-cure hams (p>0.05). These results clearly demonstrate that the ultimate pH of m.semimembranosus is more related to quality characteristics than sensory attributes of dry-cured ham.
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참고문헌 (23)
참고문헌 신청
AOAC / 2000 / Official Methods of Analysis / Association of Official Analytical Chemists : 1 ~ 8
Armero, E. / 1999 / Effects of pig sire type and sex on carcass traits, meat quality and sensory quality of dry-cured ham / J. Sci. Food Agric 79 : 1147 ~ 1154
Arnau, J. / 1987 / Factores que influyen en la aparicion de precipitados de tirosina / Carnica 2000 48 : 77 ~ 84
Arnau, J. / 1995 / Physical and chemical changes in different zones of normal and PSE dry cured ham during processing / Food Chem 52 : 63 ~ 65
Banon, S. / 1998 / The effect of using PSE meat in the manufacture of dry-cured ham / Eur. Food Res. Technol 206 : 88 ~ 93
Armero, E. / 1999 / Effects of pig sire type and sex on carcass traits, meat quality and sensory quality of dry-cured ham / J. Sci. Food Agric 79 : 1147 ~ 1154
Arnau, J. / 1987 / Factores que influyen en la aparicion de precipitados de tirosina / Carnica 2000 48 : 77 ~ 84
Arnau, J. / 1995 / Physical and chemical changes in different zones of normal and PSE dry cured ham during processing / Food Chem 52 : 63 ~ 65
Banon, S. / 1998 / The effect of using PSE meat in the manufacture of dry-cured ham / Eur. Food Res. Technol 206 : 88 ~ 93
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