한국축산식품학회지 (Food Science of Animal Resources)

  • 제31권5호
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  • Pages.756-762
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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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수분함량이 생햄의 저장 중 품질 특성에 미치는 영향

Effects of Moisture Content on Quality Characteristics of Dry-Cured Ham during Storage

  • 진상근 (경남과학기술대학교 동물소재공학과) ;
  • 신대근 (경남과학기술대학교 양돈과학기술센터) ;
  • 허인철 (경남과학기술대학교 동물소재공학과)
  • Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Shin, Dae-Keun (Swine Science and Technology Center, Gyeongnam National University of Science and Technology) ;
  • Hur, In-Chul (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
  • 투고 : 2011.07.13
  • 심사 : 2011.10.07
  • 발행 : 2011.10.31
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초록

본 연구는 수분 함량에 따른 생햄의 조직적 특성 및 저장성에 미치는 영향을 조사한 실험으로 수분 함량을 달리한(35와 45%) 생햄의 저장 중 이화학적, 조직학적, 미생물학적 및 관능학적 특성을 분석한 결과이다. 수분 함량은 T(44.89%) 처리구의 생햄에서 유의적으로 높은 것으로 나타났으나(p<0.05), 염도, pH, 보수력 그리고 전단력은 수분 함량이 35%(C)인 생햄에서 유의적으로 높은 것으로 나타났다(p<0.05). 육색(CIE $L^*$, $a^*$, and $b^*$)과 수분활성도($a_w$)에 있어서는 수분 함량이 45%인 T 처리구의 생햄에서 유의적으로 높게 나타났다(p<0.05). pH 값이 높게 나타난 생햄(C)에서 총균 및 유산균수가 저장기간이 증가함에 따라 유의적으로 증가하였다. 또한, T 처리구에 비해 대조구가 상대적으로 높은 유산균수를 나타내었다(p<0.05). 따라서, 본 실험은 비가열 육제품인 생햄의 저장성 확보를 전제로 건조 제품에 해당되는 수분 35%보다 높은 45%로 조정한 생햄을 생산한다면 높은 수분 함량으로 인한 경제적 가치 향상과 낮은 염도와 전단력으로 인한 소비자들의 기호도를 증가시킬 수 있을 것으로 판단되나 관능적 평가에 대한 개선 노력은 앞으로 더 많은 연구를 통하여 해결해야 할 과제일 것으로 사료된다.

This study was conducted to investigate the effects of moisture content on microbiological stability and texture characteristic of dry-cured ham. The moisture content of dry-cured hams was adjusted to 35% (C) or 45% (T) and then vacuumpackaged after slicing to a 1 inch thickness. All packaged dry-cured hams were stored at $10^{\circ}C$ for 3 mon, and physicochemical analyses and a sensory evaluation were conducted to verify the quality of dry-cured hams during four different storage periods. Moisture content was significantly higher in T (44.89%) compared to that in C (35.03%). However, crude fat content was higher in C (14.08%) than that in T (11.11%). The pH, salinity, and shear force were higher in C than those in T, and dry-cured hams derived from C seemed to provide low lipid oxidation stability during storage. In contrast, T showed high CIE $L^*$, CIE $a^*$ and CIE $b^*$, and aw values when compared to dry-cured hams from C. Total plate counts and Lactobacillus tended to increase with the increase in storage period, and both were lower in T than those in C after 1 mon of storage. Our results indicate that 45% moisture content improved dry-cured ham quality as compared to that of dry-cured hams containing 35% moisture.

키워드

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피인용 문헌

  1. The Effects of Salting Levels and Drying Periods on Weight Loss and Nutritional Compositions of Dry-cured Ham under Controlled Ripening Condition vol.54, pp.1, 2012, https://doi.org/10.5187/JAST.2012.54.1.35
  2. Inactivation of Campylobacter jejuni using Radio-frequency Atmospheric Pressure Plasma on Agar Plates and Chicken Hams vol.33, pp.3, 2013, https://doi.org/10.5851/kosfa.2013.33.3.317
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  7. Quality of Soy-Based Patties Using κ-Carrageenan and Methyl-Cellulose as Binders During Cold Storage Periods vol.24, pp.4, 2020, https://doi.org/10.13050/foodengprog.2020.24.4.317