title: The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin.
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 (aw) 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.
authors.affiliation: Animal Products and Processing Division, National Institute of Animal Science, Suwon 441-706, Korea.
authors.forename: Pil Nam
authors.initials: PN
authors.lastname: Seong
authors.affiliation: Animal Products and Processing Division, National Institute of Animal Science, Suwon 441-706, Korea.
authors.forename: Kyoung Mi
authors.initials: KM
authors.lastname: Park
authors.affiliation: Animal Products and Processing Division, National Institute of Animal Science, Suwon 441-706, Korea.
authors.forename: Geun Ho
authors.initials: GH
authors.lastname: Kang
authors.affiliation: Animal Products and Processing Division, National Institute of Animal Science, Suwon 441-706, Korea.
authors.forename: Soo Hyun
authors.initials: SH
authors.lastname: Cho
authors.affiliation: Animal Products and Processing Division, National Institute of Animal Science, Suwon 441-706, Korea.
authors.forename: Beom Young
authors.initials: BY
authors.lastname: Park
authors.affiliation: Animal Products and Processing Division, National Institute of Animal Science, Suwon 441-706, Korea.
authors.forename: Hoa
authors.initials: H
authors.lastname: Van Ba
keywords: Dry-cured Ham; Fatty Acid; Quality; Ripening Time; Sensory