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The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin

  • Seong, Pil Nam ;
  • Park, Kyoung Mi ;
  • Kang, Geun Ho ;
  • Cho, Soo Hyun ;
  • Park, Beom Young ;
  • Ba, Hoa Van
  • Received : 2014.10.10
  • Accepted : 2014.12.16
  • Published : 2015.05.01

Abstract

The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used to produce dry-cured loins. The dry-cured loins were assessed at 30, 60, and 90 days of ripening for the aforementioned characteristics. Our results showed that the water activity ($a_w$) decreased (p<0.05) up to 60 days and did not change thereafter. The lipid oxidation and weight loss levels significantly (p<0.05) increased with increased ripening time. The Commission Internationale de l'Eclairage (CIE) $L^*$ decreased for 90 days while CIE $a^*$ increased for 60 days and did not increase thereafter. More noticeably, the levels of most of unsaturated fatty acids and total polyunsaturated fatty acids significantly decreased as increasing ripening time up to 90 days. The 30 days-ripened loins had lower (p<0.05) color, flavor and overall acceptability scores than the loins ripened for 60 and 90 days, however, no differences in sensory traits occurred between the 60 and 90 day-ripened samples. Based on the results obtained in the present study, it is suggested that the ripening duration between 30 and 60 days could be more appropriate for producing dry-cured loin product with higher quality and economic benefits.

Keywords

Dry-cured Ham;Ripening Time;Quality;Fatty Acid;Sensory

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Cited by

  1. Relationship between sensory attributes and volatile compounds of polish dry-cured loin vol.30, pp.5, 2016, https://doi.org/10.5713/ajas.16.0252

Acknowledgement

Grant : Cooperative Research Program for Agriculture Science & Technology Development

Supported by : Rural Development Administration