Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Physicochemical and Sensory Evaluation of Cured and Short-Ripened Raw Hams During Storage at 10 and 25°C

단기 숙성 생햄의 저온 및 실온저장 과정 중 물리화학 및 관능학적 품질 특성 변화

  • Published : 2007.03.31
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Abstract

Twenty pork loins were processed for manufacturing raw hams according to a short-ripening procedure including dry-and wet-curing for 1 week each, followed by ripening for 2 weeks. Raw ham cuts were vacuum-packaged and stored in darkness at 10 and $25^{\circ}C$ for 90 days, and their physicochemical and sensory quality characteristics were investigated. The sodium chloride content of raw hams stored at 10 and $25^{\circ}C$ was maintained at approximately 5.1% throughout storage at either temperature. No significant changes in water, crude protein, crude fat and ash contents were observed in all samples regardless of storage temperature and storage length. Thiobarbituric acid and volatile basic nitrogen values increased continuously during the storage period. The changes in physicochemical characteristics including pH, water activity texture lipid oxidation and protein degradation, and sensory attributes appeared to be more pronounced at $25^{\circ}C$ than at $10^{\circ}C$ over the storage period. At prolonged storage periods, a significant quality loss in the aspect of texture changes including hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness was observed (p<0.05). Based on sensory evaluation scores, It appeared that vacuum-packaged raw ham cuts stored at 10 and $25^{\circ}C$ were not acceptable after 75 and 45 days, respectively.

20개의 돼지 등심육을 각각 1주일씩 건염과 습염을 한 다음 2주일간 숙성하여 생햄을 제조한 후 진공포장하여 10과 $25^{\circ}C$에서 90일간 저장하면서 물리화학적 및 관능학적 품질을 조사하였다. 생햄의 10과 $25^{\circ}C$에서 저장 중 식염 함량은 모두 약 5.1% 수준을 유지하였다. 그리고 수분, 조단백질, 조지방 및 회분 등 일반성분의 함량에 있어서 저장 온도와 기간에 따른 시료 간 차이는 나타나지 않았다. TBA와 VBN값은 저장기간 중 계속 증가함으로써 지방과 단백질의 분해가 진공포장한 상태에서도 지속적으로 이루어졌다는 것을 알 수 있었다. 본 연구에서 조사된 pH, 수분활성도, 물성, TBA와 VBN값, 그리고 관능학적 품질 변화는 $10^{\circ}C$에서보다 $25^{\circ}C$에 저장된 시료에서 더 크게 일어나는 경향을 보였다. 저장 기간이 연장될수록 경도, 부서짐성, 탄성, 응집성, 검성 및 점착성 등과 같은 조직감에서의 유의적인 품질 저하가 관찰되었다(p<0.05). 색은 10과 $25^{\circ}C$ 시료 간, 그리고 저장구간별 큰 차이가 없었다. 관능검사 결과에 따른 생햄의 저장수명은 10과 $25^{\circ}C$에서 각각 75와 45일로 추정되었다.

Keywords

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