The Studies on the Physicochemical Characteristics of Press Ham by Using Taiwanese Native Spices.

• Main Authors: Wang, Jou-Pin, 王柔頻
• Other Authors: Lee, Bor-Hon
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/t829ea

碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 103 === This study mainly develops the process of handmade hams with native herbs in the concept of herbs native to Taiwan and ‘made by hand’ economy. Three mixtures of the herbs selected from the range of Litsea cubeba, Big-Leaved Marshweed, Cinnamomum osmophloeum and Zanthoxylum ailanthoides as the main ingredients combine with lean short shank port along with different ratios of fat to form chewy press hams with distinct flavors. These hams will change the way people think about traditional hams, both Chinese style and western. The process used mixed fat and lean meats in the proportions of 0%, 10% and 20%, respectively, and the products were subject to recipe pre-test and trained sensory evaluation in terms of mouth feeling, flavor and texture. Two optimal product content with 0% and 20% fat were selected then to storage test at 4℃ for 4 weeks as well as physicochemical characteristics analysis like aproximate composition, water holding capacity, cooking loss and mibial growth. The results indicated that the ham with 20% fat added had most popular mouth feeling among consumers and WHC and pH of the hams decreased when increase the storage time. Shear force value tend to increased in whole ham during storage, while the texture of the ham with 20% fat became loose with storage time. The results of storage experiment also indicated that both ham had decreased in springiness during storage and cohesivness of 0% fat ham increased in the 0% at Week 3 but gardually decreased in 20% ham at Week 2. Adhesivness value had significant difference in 0% fat ham at Week 4 at 449.91N. Chewiness had highest value 388.55N at Week 3 in 0% fat ham, but minimal in 20% fat in Week 4, at 164.77N. As storage time increased, total plate count were increased to 4.32 CFU/g at Week 4 but did not exceed the mandatory level of 1×106 CFU/g, nor was detected with Coliform or pathogenic E. coli. That indicated the bacterial growth due to storage had complied with the range of the national foods hygiene regulations.