The Effects of Salting Levels and Drying Periods on Weight Loss and Nutritional Compositions of Dry-cured Ham under Controlled Ripening Condition
건염햄 제조시 소금수준과 건조기간이 제품 중량감소 및 영양적 특성에 미치는 영향

Pil-Nam Seong, Soo-Hyun Cho, Geun-Ho Kang, Jin-Hyoung Kim, Beom-Young Park, Da-Woon Jeong, Jae-Hong Jung, Seok-Geun Jeong, Dong-Hoon Kim
2012 Journal of Animal Science and Technology  
The aim of this study was to offer information about appropriate processing method for dry cured-ham with controlled ripening condition. In this study, three different treatments were performed: High salt group (HS), 18 hams were salted with 70 g kg -1 salt (w/w) Middle salt group (MS), 18 hams were salted with 50 g kg -1 salt Low salt group (LS), 18 hams were salted with 30 g kg -1 salt. Also three drying periods were applied (180 days, 270 days and 360 days). The weight loss in HS was higher
more » ... s in HS was higher (5.62%) on curing step and in LS was higher (12.35%) on post-salting step compared to other groups. On fermentation stage, weight loss of HS was higher than that of LS (p<0.05). Weight loss on drying was increased as the drying period passes (p<0.05). Moisture contents were significantly (p<0.05) decreased and fat contents were significantly (p<0.05) increased in all treatment groups as drying period increased. The different drying periods affected fatty acid compositions on all salting levels; saturated fatty acid contents were increased (p<0.05) with more drying, whereas unsaturated fatty acid contents were decreased (p<0.05) as drying period increased. (
doi:10.5187/jast.2012.54.1.35 fatcat:uo3dweueq5fntmj42rklsfhi34