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학술논문

Quality and Shelf-Life Properties of Ready to Eat Dry-Cured Ham Slices under Different Packaging Systems during Storage

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영문명
발행기관
한국축산식품학회
저자명
Sang-Keun Jin Sung-Sil Moon
간행물 정보
『Food Science of Animal Resources』제44권 제6호, 1358~1372쪽, 전체 15쪽
주제분류
농수해양 > 식품과학
파일형태
PDF
발행일자
2024.11.01
4,600

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국문 초록

This study has aimed to assess the quality and shelf-life stability of dry-cured ham under different packaging systems during storage. The types of packaging systems were: aerobic packing (AP), vacuum packing (VP), and modified atmosphere packaging (MAP). Pork bicep femoris muscles (n=20) were salted with 5% NaCl, 0.01% NaNO2 and 0.05% sodium erythorbate and then inoculated with Lactobacillus pentosus (4.0×109 CFU/g) and Staphylococcus carnosus (6.0×109 CFU/g). The products were cured, ripened, and dried for 12 mon by using a commercially available manufacturing process. The end products were sliced into 2 mm-thick slices, placed in pouches or trays, and packed with AP (overwrapping), VP, and MAP (70% N2 and 30% CO2). The packed samples were stored at 10°C for 84 d, and then analyzed for color, total volatile basic nitrogen (TVBN), lipid oxidation, microorganisms, tastes-related amino acids and fatty acids. The results showed that after 84 d of storage, the VP- and MAP-packed samples exhibited better color stability. Lower rates of TVBN formation and lipid oxidation were observed in VP- and MAP-packed samples (p<0.05). Noticeably, a slower decrease in sweet amino acid and unsaturated fatty acid content was found in the VP- and MAP-packed samples after 84 d of storage (p<0.05). Hence, to retain the quality, taste, and nutritional value during storage, ready-to-eat dry-cured ham slices should be packed under VP or MAP conditions.

영문 초록

목차

Introduction
Materials and Methods
Results and Discussion
Conclusion
References

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APA

Sang-Keun Jin,Sung-Sil Moon. (2024).Quality and Shelf-Life Properties of Ready to Eat Dry-Cured Ham Slices under Different Packaging Systems during Storage. Food Science of Animal Resources, 44 (6), 1358-1372

MLA

Sang-Keun Jin,Sung-Sil Moon. "Quality and Shelf-Life Properties of Ready to Eat Dry-Cured Ham Slices under Different Packaging Systems during Storage." Food Science of Animal Resources, 44.6(2024): 1358-1372

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