Abstract
The apparent water activity (Aw) of ham treated with ethanol is said to depend upon the method used for measuring it. Samples for examining the influence of ethanol were three kinds of saturated reagent solution (potassium sulfate, ammonium sulfate, sodium chloride and two kinds of salted ground pork. The Aw values of the saturated reagent solutions increased with increase of ethanol concentration as determined by the Japanese official method which is based on the weight equilibrium system, but decreased as determined with an Aw meter (Shibaura Denshi Co., Ltd.) based on the heat conductivity system. However, Aw of the reagent solutions was not influenced by ethanol when determined with a Rotronic Aw meter (immobilized salt sensor); the Aw of the salted ground pork samples decreased slightly with increase of ethanol concentration according to the Rotronic Aw meter.Ethanol was quantitatively detected in 10 out of 11 commercial semi-dried hams. Aw of 3 hams was found by the official method to be more than 0.950, contrary to the Japanese Food Hygiene Law, but was less than 0.940 as determined with the Rotronic Aw meter. Aw determined by the official method showed a statistical correlation with the concentration of ethanol in the commercial hams at the 5% level of significance. Consequently, the official method was concluded to be unsuitable for measuring Aw of hams treated with ethanol.
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