The Effects of Salt Levels and Drying Period on Physicochemical and Sensory Parameters of Dry-cured Ham Ripened in Controlled Condition

The aim of this study was to analyze the effects of salt and drying period on the physicochemical and sensory parameters of dry-cured ham ripened in a controlled condition. In this study, three treatments were performed: High salt group (HS), salted with 7 g kg(-1) salt (w/w); Middle salt group (MS), 5 g kg(-1) salt and; Low salt group (LS), 3 g kg(-1) salt. Three conditions of drying period were applied including 180, 270 and 360 d at 19 degrees C and 65% relative humidity, and the physicochemical character and sensory properties of M biceps femoris were investigated. pH and water activity were decreased with increasing drying period, and the pH of LS was higher than that of other treatments (p < 0.05). When increasing the drying period, the hardness of HS was steadily raised for 360 d, whereas LS and MS hardened between 180 and 270 d (p < 0.05), and there was no significant difference after 270 d. Cohesiveness, glumness and chewiness had a positive relationship with the drying period. Also, springiness, glumness and chewiness showed a positive relationship with salt level. Chroma and hue value were improved by increasing the salt level. As the drying period increased, the rate of hardness and flavor intensity was increased. In general, this research can be used as essential information for the mass production of dry cured ham.