Table 3. Change in the salinity (%) of dry-cured ham with various starters and temperatures during the aging period.
| Treatments | Aging period (wk) | |||
|---|---|---|---|---|
| 0 | 2 | 4 | 6 | |
| C20 | 0.70±0.07d | 3.43±0.07Dc | 4.25±0.05Cb | 5.76±0.02Ba |
| C25 | 0.70±0.07d | 4.22±0.06Ac | 4.48±0.04Bb | 5.73±0.05Ba |
| DD20 | 0.70±0.07d | 2.75±0.06Ec | 4.41±0.03Bb | 4.82±0.04Ea |
| DD25 | 0.70±0.07d | 3.93±0.02Bc | 4.14±0.03Db | 5.73±0.05Ba |
| FD20 | 0.70±0.07d | 2.49±0.06Fc | 4.27±0.02Cb | 4.65±0.02Fa |
| FD25 | 0.70±0.07d | 3.72±0.05Cc | 4.45±0.04Bb | 5.44±0.04Ca |
| DFD20 | 0.70±0.07d | 2.83±0.07Ec | 4.68 ±0.04Ab | 5.14±0.04Da |
| DFD25 | 0.70±0.07d | 3.85±0.07BCc | 4.38±0.04Bb | 5.94±0.03Aa |
All data shown as mean±SE.
A–F
Means in the same column with different letters are significantly different (p<0.05).
a–d
Means in the same row with different letters are significantly different (p<0.05).
C, commercial starter; DD, Debaryomyces hansenii of Doenjang produced in Korea and Penicillium nalgiovense of fermented sausages; FD, D. hansenii of fermented sausages and P. nalgiovense of fermented sausages; DFD, DD+FD; 20, 20°C; 25, 25°C.