한국축산식품학회지 (Food Science of Animal Resources)

  • 제31권6호
  • /
  • Pages.914-920
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  • 2011
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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소금과 건조기간이 발효실에서 제조된 건염햄의 이화학적 및 관능적 특성에 미치는 영향

The Effects of Salt Levels and Drying Period on Physicochemical and Sensory Parameters of Dry-cured Ham Ripened in Controlled Condition

  • 성필남 (농촌진흥청 국립축산과학원) ;
  • 조수현 (농촌진흥청 국립축산과학원) ;
  • 강근호 (농촌진흥청 국립축산과학원) ;
  • 김진형 (농촌진흥청 국립축산과학원) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 정다운 (전북대학교 동물소재공학과) ;
  • 김병경 (농촌진흥청 국립축산과학원) ;
  • 정재홍 (안산공과대학 호텔조리과) ;
  • 정석근 (농촌진흥청 국립축산과학원) ;
  • 김동훈 (농촌진흥청 국립축산과학원)
  • 투고 : 2011.11.06
  • 심사 : 2011.11.08
  • 발행 : 2011.12.31
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초록

돼지고기 저지방 부위의 활용도를 제고하기 위해 54개의 뒷다리를 사용하여 고염처리(7%), 중염처리(5%) 저염처리(3%)하였고 180일, 270일, 360일간 $19^{\circ}C$, 상대습도 $65{\pm}2%$를 유지하며 건조한 후, 대퇴두갈래근의 이화학적 특성 및 관능적 특성에 어떠한 영향을 미치는지 조사하였다. 소금처리 수준이 낮을수록 높은 pH를 나타냈고(p<0.05), 건조기간이 길어질수록 pH가 감소하였다. 수분활성도는 건조기간이 늘어날수록 유의적으로 낮아졌으며, 특히 저염구에서 수분활성도가 다른 처리보다 높았다. 건염햄을 건조하는 동안 경도의 변화는, 고염구에서는 360일간 일정하게 증가함을 보였지만, 저염구와 중염구에서는 180일과 270일 사이에 급격히 단단해졌고, 270일 이후에는 유의적인 수준의 경도 변화는 없었다. 건조기간이 길어질수록 응집성과 검성, 씹힘성이 증가하였다. 탄력성은 소금처리 수준이 높아질수록 증가하였고, 검성과 씹힘성은 저염구에서 가장 낮은 값을 나타냈다. 건조기간은 건염햄의 채도와 색상 값을 유의적으로 증가시켰으며, 소금처리량이 적을수록 높은 적색도를 보였다. 하지만 육안으로 평가된 적색도는 소금처리수준과 건조기간에 영향을 받지 않았다. 관능평가에서, 소금처리 수준이 높을수록 경도와 짠맛 점수가 높았고, 건조기간이 길어질수록 경도와 풍미도 점수가 높아졌다. 따라서, 본 연구결과는 건염햄의 대량생산 및 산업화시 소비자 요구에 알맞은 제품 생산을 하기 위한 기초자료로 활용될 수 있는 가능성을 제시하는 바이다.

The aim of this study was to analyze the effects of salt and drying period on the physicochemical and sensory parameters of dry-cured ham ripened in a controlled condition. In this study, three treatments were performed: High salt group (HS), salted with 7 g $kg^{-1}salt$ (w/w); Middle salt group (MS), 5 g $kg^{-1}salt$ and; Low salt group (LS), 3 g $kg^{-1}salt$. Three conditions of drying period were applied including 180, 270 and 360 d at $19^{\circ}C$ and 65% relative humidity, and the physicochemical character and sensory properties of M. biceps femoris were investigated. pH and water activity were decreased with increasing drying period, and the pH of LS was higher than that of other treatments (p<0.05). When increasing the drying period, the hardness of HS was steadily raised for 360 d, whereas LS and MS hardened between 180 and 270 d (p<0.05), and there was no significant difference after 270 d. Cohesiveness, glumness and chewiness had a positive relationship with the drying period. Also, springiness, glumness and chewiness showed a positive relationship with salt level. Chroma and hue value were improved by increasing the salt level. As the drying period increased, the rate of hardness and flavor intensity was increased. In general, this research can be used as essential information for the mass production of dry cured ham.

키워드

참고문헌

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  2. Physico-chemical Changes of Dry-Cured Ham during the Curing, Drying and Aging Stage vol.49, pp.6, 2015, https://doi.org/10.14397/jals.2015.49.6.197
  3. Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs vol.61, pp.1, 2019, https://doi.org/10.5187/jast.2019.61.1.35