Table 5. pH, saltiness, color, microbial counts, shear force value (kgf/g), weight loss (%) and cholesterol contents (mg/100 g) of fermented hams as affected by starter culture and ripening time
Ripening | Bathces1 | Ripening time (d) |
|
A | B | 0 | 7 | 14 | 21 |
pH | 5.42 | 5.38 | 5.43 | 5.34 | 5.39 | 5.44 |
Saltiness | 4.47 | 4.20 | 2.55c | 3.61b | 5.40a | 5.78a |
Lightness | 51.91 | 51.78 | 56.81a | 51.91b | 49.47b | 49.19b |
Redness | 3.92 | 3.68 | 2.99b | 3.87a | 4.14a | 4.19a |
Yellowness | 1.93 | 2.03 | 1.24b | 2.23a | 2.49a | 1.96a |
TPCd | 7.00b | 7.90a | 6.98 | 7.71 | 7.82 | 7.30 |
MRSe | 6.86b | 7.77a | 6.70 | 7.64 | 7.76 | 7.16 |
VRBf | <2 | <2 | <2 | <2 | <2 | <2 |
Weight loss | 39.85 | 42.27 | - | 33.32b | 43.35a | 46.52a |
Shear force | 9.00 | 9.09 | - | 5.25c | 9.34b | 12.56a |
Cholesterol | 70.16 | 67.95 | 48.20b | 59.90b | 81.85a | 79.82a |