Earticle

초록

영어

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.

목차

ABSTRACT
 Ⅰ. 서론
 Ⅱ. 재료 및 방법
  1. 건염햄 제조
  2. 품질분석
  3. 통계처리
 Ⅲ. 결과 및 고찰
 Ⅳ. 요약
 사사
 Ⅴ. REFERENCES

저자

• 성필남 [ Pil-Nam Seong | 농촌진흥청 국립축산과학원 ]
• 강근호 [ Geun-Ho Kang | 농촌진흥청 국립축산과학원 ]
• 조수현 [ Soohyun Cho | 농촌진흥청 국립축산과학원 ]
• 박범영 [ Beom-Young Park | 농촌진흥청 국립축산과학원 ]
• 김동훈 [ Dong-Hoon Kim | 농촌진흥청 국립축산과학원 ]
• 강선문 [ Sun-Moon Kang | 농촌진흥청 국립축산과학원 ]
• Hoa Van Ba [ 농촌진흥청 국립축산과학원 ]
• 박경미 [ Kyoung-Mi Park | 농촌진흥청 국립축산과학원 ] Corresponding author

참고문헌