ScholarWorks@경상국립대학교

초록

A novel approach using 2,000 m deep lava seawater from Jeju island was used with high-intensity ultrasound (HIUS)to assess Jeju black pig ham’s green salting efficiency and quality. Three concentrations of Jeju sea water (JSW), 3%,6%, and 18% HIUS (22 W/cm2 and 37 kHz) for 120 min were applied to the treatment groups, and the control hadno HIUS treatment. Following HIUS, treatments and controls (no HIUS) were aged for ten days, dipping in three concentrationsof JSW. In the JSW18% group, lightness (42.74±0.91) was lower, and redness (16.47±1.15) was higher thanthe other treatments (JSW3% & JSW6%) and controls, respectively. Moisture (66.01±0.33) and drip loss (0.96±0.03)were lower (<0.05) in JSW18%, and cooking loss was lower in control with 18% JSW. Salt concentrations in the muscle(5.60±0.11) were higher (<0.05) in JSW18%, followed by JSW6% and JSW3%. JSW6% had significantly (<0.05) lowerpH (5.83±0.03) and warner bratzler shear force (3.29±0.19) than the other treatment and control groups. The saturatedand monounsaturated fatty acid content increased, and polyunsaturated fatty acid content was reduced with increasingsalt concentration combined with HIUS. The overall acceptance score of the raw meat sensory evaluation was higherin JSW18%. Electronic tongue revealed decreased sourness and increased umami and richness intensity with an increasedconcentration of JSW18% than other treatments and control. HIUS application with increasing concentration ofJSW offered a clear advantage for efficient bringing of Jeju ham with positive effects on the technological propertiesto aid in further processing.

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