이베리코 하몽 등급 간 관능 특성 차이 비교

초록

Recently, consumption and interest in Iberian Jamon are steadily increasing in Korea. However, there is limited information about the differences in sensory quality characteristics among the Jamon grades in Korea. Thus, the aim of this study was to compare the appearance acceptability and eating quality characteristics between the Bellota 100% and Cebo de campo grades performed by trained panelists. Regarding appearance acceptability, the Cebo de campo grade showed higher scores in Jamon color (p<0.001) and shape (p<0.01) preferences than the Bellota 100% grade. In eating quality evaluation, the Bellota 100% group exhibited higher scores in flavor acceptability (p<0.01) and overall acceptability (p<0.01) compared to the Cebo de campo group. Therefore, the panelists, who did not often eat Jamon, could distinguish the eating quality characteristics between the Bellota 100% and Cebo de campo grades, although they may prefer the appearance of Cebo de campo compared to that of Bellota 100%.

키워드