Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Horse Meat Content on the Quality and Sensory Characteristics of Press Ham

말고기 함량이 프레스햄 품질과 관능적 특성에 미치는 영향

  • Published : 2008.03.30
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Abstract

The objective of this study was to evaluate the effect of different ratios of horse meat and pork (horse meat: pork=0:100, 50:50, 100:0) on the quality and sensory characteristics of press hams. Press ham containing 100% horse meat had a higher moisture content (%) and lower fat content (%) than the other hams (p<0.05). The redness (hunter a value) and yellowness (hunter b value) were significantly higher in press ham containing 100% horse meat, whereas the lightness (hunter L value) was significantly lower than other hams (p<0.05). With regard to textural properties, press ham containing 100% horse meat had significantly higher springiness, but there were no significant differences among the ham products in regard to hardness, cohesiveness, gumminess and chewiness (p>0.05). The results of sensory tests showed that press ham containing 100% horse meat had significantly lower color and acceptability scores compared to other hams (p<0.05). With regard to mineral contents, Na, Fe, Mn, and Zn were significantly higher in press ham containing 100% horse meat (p<0.05).

프레스햄의 원료육 중 말고기 함량을 0%, 50%, 100%로 증가시키면서 햄의 품질을 비교한 결과, 말고기의 특성이 프레스햄의 품질에 많은 영향을 미치는 것을 알 수 있었다. 특히, 말고기 함량이 높을수록 지방함량은 적었으며, 수분함량은 증가하는 경향을 보였다. 또한 말고기 100%로 제조된 프레스햄은 돼지고기 100%로 제조된 프레스햄 보다 제품색이 붉고, 어두운 특성을 보였으며, 햄의 탄력성도 말고기 100%로 제조된 프레스햄이 돼지고기 100%로 제조된 프레스햄보다 더 높았다. 하지만 말고기 100%로 제조된 프레스햄이 제품색과 전체기호도에서 돼지고기 햄보다 떨어지는 것으로 나타나 돼지고기 햄과 유의적인 차이를 나타내지 않은 말고기와 돼지고기를 반씩 넣은 햄을 이용한다면 말고기에 익숙하지 않은 국내 소비자들에게 대중화시킬 수 있을 것으로 보인다. 광물질 중 P의 함량은 말고기 100%로 제조된햄이 돼지고기 100%로 제조된 햄보다 낮았으나 Fe, Mn, Zn의 함량에서는 돼지고기 100%로 제조된 햄보다 함량이 높아 말고기 100%로 제조된 햄이 Na, Fe, Mn, Zn의 더 훌륭한 공급원이 될 것으로 사료된다. 이상의 결과를 종합하면 말고기 프레스햄은 돼지고기 햄과는 다른 품질적인 특성들을 나타내었으며, 최근 소비자의 건강지향성 등을 고려할 때 저지방, 미량 광물질 강화 등 기능성 프레스햄 제조가 가능할 것으로 판단된다.

Keywords

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