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Effects of Ginseng Powder Additives on Quality Characteristics of Press Ham

Jeong-Ill Lee, Young-Joo Ha, Jung Jae-Doo, Jin‐Woo Lee, Jae-Ryung Lee, Do Chang-Hee, Jung-Dong Lee

Abstract

Press ham were manufactured to investigate the effects of ginseng powder on quality characteristics of press ham. Each treatments added pork loin basis with ginseng powder(0, 0.5, 1.0, 1.5 and ) were stored until 28 days at . The changes in physico-chemical properties, texture and chemical composition of each treatments were measured during 1, 7, 14, 21 and 28 days at . There was a not significantly difference in chemical composition between control and ginseng treatment groups. pH value of ginseng treatment groups were decreased significantly than those of control(p) of ginseng treatment groups were increased significantly than that of control(p) of ginseng treatment groups were decreased significantly than those of control(p

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Available abstract

Key concepts: Ginseng, Loin, Texture (cosmology), Significant difference, Chemistry, Chemical composition, Food science, Traditional medicine