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돼지 뒷다리반힘줄모양근의 pH가 건염햄 품질에 미치는 영향 KCI 등재

Effect of Ultimate pH of Pig semimembranosus Muscle on the Quality Characteristics of Dry-cured Ham

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동물자원연구 (Annals of Animal Resources Sciences)
강원대학교 동물자원공동연구소 (Institute of Animal Resources Kangwon National University)
초록

The aim of the present study was to evaluate the effect of ultimate pH of 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 semimembranosus muscle is more related to quality characteristics than sensory attributes of dry-cured ham.

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