Manufacturer of Dry-cured Ham and its Proteolysis
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Accession number;04A0022348
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| Title;Manufacturer of Dry-cured Ham and its Proteolysis |
| Author;
MIKAMI MASAYUKI
(Obihiro Univ. of Agric. and Vet. Med.)
SEKIKAWA MITSUO
(Obihiro Univ. of Agric. and Vet. Med.)
SHIMADA KEN'ICHIRO
(Obihiro Univ. of Agric. and Vet. Med.)
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Journal Title;Shokuniku ni kansuru Josei Kenkyu Chosa Seika Hokokusho
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Journal Code:X0296A
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ISSN:
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VOL.21;NO.;PAGE.192-197(2003)
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| Figure&Table&Reference;FIG.3, TBL.3, REF.10 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;Dry-cured hams were produced by long ripening at 1-2 years and analyzed its properties. Starting time of curing was from October to January because of low temperature and dry season. Mold on the surface was suppressed by reduction of humidity to make near 60RH% at over 15.DEG.C.. This result brought low bacterial counts on the surface and inside of hams. They were not spoiled even hot summer(max. 32.DEG.C.). Sodium chloride content was 10.7-12.7%, Aw was 0.80-0.84 and water content was 49.9-56.7%. Peptide and total free amino acid content increased during ripening. Peptide contents were 1,277.4-1,422.8mg/100g at 1 year, and 2,111.8-2,278.6mg/100g at 2 years. Total free amino acid contents were 2,496.0-2,693.0mg/100g at 1 year, and 3,497.5-3,972.2mg/100g at 2 years. Maximum contents of these two were 4,115.8mg/100g at 1 year and 6,174.9mg/100g at 2 years. (author abst.) |
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