The Effect of Korean Traditional Sauces on Physicochemical, Texture and Sensory Properties of Dry-cured Beef Ham

摘要

This study was conducted to develop processing method for dry cured beef ham with Korean traditional sauces and to investigate quality properties of the dry cured beef hams. For this experiment, semitendinosus muscle from Hanwoo was spread with sun-dried salt (C), sun-dried salt + red paper sauce (T1) and sun-dried salt + soybean paste sauce (T2), and inserted into washed Hanwoo large intestine. After then, it was dried and fermented for total 75 days. Moisture contents of these hams were within 46～48%, there was any significant difference. pH of T2 was the lowest among the three dry-cured hams, aW of T1 was lower than others (p<0.05). In mechanical colour determination, C was shown higher a~* and b~* than traditional sauces hams (p<0.05), however L* value was not shown significantly different. In texture, T1 was measured significantly lower adhesiveness and higher springiness than C (p<0.05). There wasn't any significant difference between the all dry-cured hams on sensory properties, but T1 was tended to be higher taste, saltiness and overall acceptability than others, whereas C was higher score of colour and flavour than dry-cured hams made with traditional sauces. As this result, we expected that sun-dried salt + red paper sauce was valued for dry-cured ham method used Korean traditional sauce.