Effects of Grape Seed Oil Additives on Quality Characteristics of Pressed Ham

Abstract

This study was carried out to investigate the effects of grape seed oil oil quality characteristics of pressed ham. Five different treatments Were tested based oil differences in the amount of grape seed oil added to the pressed ham. As a control. 10% back fat was added without any grape seed oil. For the first treatment, 10% grape seed oil replaced a portion of the lard component added to the pressed ham. For the 2nd, 3rd and 4th treatments, 20%, 30% and 40% of grape seed oil were substituted for lard, respectively. Pressed ham manufactured with grape seed oil was vacuum packaged and stored for 1, 7, 14, 21 and 28 d at 4 degrees C. Samples were analyzed tor chemical composition. physico-chemical properties (pH, color) and texture characteristics. Typical chemical composition characteristics (crude protein, Crude fat, crude ash) were not significantly different between control and grape seed oil treatment groups. Moisture content of grape seed oil treatment groups (GSO 30% and 40%) was significantly lower than that of controls (p<0.05). There was a not clear difference in pH between control and grape, seed oil treatment groups. In the 2 1 d of storage, pH Values of all treatments were significantly higher than those of other storage days. Meat color (CIE L* and b*) of grape seed oil treatment group (GSO 40%) was significantly higher than that of control. Whereas meat color a value of GSO 40% treatment was significantly lower than that of control. It was not clearly changed as storage time increased. There was no significant difference ill texture between control and grape seed oil treatment groups, and appeared to be unaffected by storage length. Based oil these findings, We Conclude that the chemical composition and texture characteristics of manufactured pressed ham were not affected by grape seed oil addition. These results also indicate that high-quality pressed ham call be manufactured With increased polyunsaturated fatty acid content.