• 생명과학회지
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• 제14권2호
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• pp.239-244
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• 2004

본 연구는 쑥 첨가와 도체 등급이 로인햄의 품질 및 기호성에 미치는 영향을 규명하기 위하여 몇 가지 특성 및 관능성을 실험하였다. 로인햄의 VBN, TBARS, 총균수, 보수력 및 열량은 시료들 사이에 유의한 차이가 없었으나, pH 및 아질산 잔류량은 쑥을 첨가한 로인햄이 낮았다. 지방 함량은 B등급육으로 제조한 로인햄이 높았으며, 단백질 및 총 아미노산 함량은 E 등급육 로인햄이 높았다. 그러나 유리아미노산, 포화지방산 및 불포화지방산은 시료들 사이에 유의한 차이가 없었다. $L^{*}$ 값은 B 등급육으로 제조한 로인햄이 E 등급육 로인햄보다 높았으며, $a^{*}$ 값은 E 등급육 로인햄이 높았고, $b^{*}$ 값은 시료들 사이에 유의한 차이가 없었다. 기계적 조직감인 경도, 탄성, 응집성, 뭉침성 및 씹힘성은 햄들 사이에 유의한 차이가 없었다. 향기는 쑥을 첨가하지 않은 로인햄이 쑥을 첨가한 것보다 우수하였고, 다즙성은 B 등급육으로 제조한 로인햄이 B 등급육으로 제조한 것보다 우수하였다. 그러나 색깔, 맛, 조직감 및 전체적인 기호성은 시료들 사이에 유의한 차이가 없었다.

• 농업과학연구
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• 제45권4호
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• pp.799-809
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• 2018

This study was performed to compare the physicochemical characteristics between imported dry-cured Hams from black and white pigs available in the domestic market. The black dry-cured hams contain higher moisture and ash contents than that of white hams, whereas the black dry-cured hams had lower fat contents than that of the black ones (p < 0.05). The hams from black ones had lower lightness ($L^*$) and yellowness ($b^*$) values than those from the white ones (p < 0.05). Moreover, the pH values and salt contents of the hams from the black ones were higher than those from the white ones (p < 0.05). Moreover, the black ones had a higher water holding capacity (WHC) than that of the white ones (p < 0.05). The thiobarbituric acid reactive substances (TBARS) values of the black ones were lower than those of the white ham samples (p < 0.05). For texture profile analysis, hardness, gumminess, chewiness, cohesiveness and shear force values were significantly lower in the black ones than in the white samples (p < 0.05). Saturated fatty acids in the white ones were higher than in the black ones, whereas unsaturated fatty acids in the black ones were higher (p < 0.05). Free amino acids such as aspartic acid and glutamic acid in the black ones were higher than in the white ones (p < 0.05). The shrinkage of muscle fiber was stronger in the white ones. Considering the meat quality parameters of ham, the black ones showed a superior meat quality. In general, this research can be used as fundamental information for the mass production of dry-cured hams in Korea.

• 한국축산식품학회지
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• 제28권2호
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• pp.160-164
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• 2008

돼지 뒷다리 부위 주요 근육 4개와 등심 근육으로 제조 된 햄의 이화학적 특성과 관능적 특성을 비교한 결과, 햄 제조에 사용된 원료육의 pH는 Longissimus 근육과 다른 4개의 뒷다리 부위 근육들 간에 차이가 없었으나 햄 제품의 pH에서는 Longissimus 근육 햄에 비해 Rectus femoris 근육 햄이 유의적으로 높은 pH를 나타내었으며(p<0.05), Longissimus 근육 햄의 pH 값이 가장 낮았다(p<0.05). 일반성분을 비교한 결과, 단백질 함량에서만 Longissimus 햄이 Rectus femoris, Semimembranosus, Gluteus medius 근육으로 제조된 햄보다 유의적으로 높았다(p<0.05). 제품색 특성 중 Hunter L 값은 Longissimus dorsi 근육이 가장 높았으며, Rectus femoris, Gluteus medius 근육이 가장 낮은 수치를 나타내었다(p<0.05). Hunter a값은 Rectus femoris, Biceps femoris, Gluteus medius 근육으로 제조된 햄들이 비슷한 수준을 나타내었으며, Longissimus 근육 햄에서 가장 낮았다(p<0.05). 조직감을 조사한 결과, 경도, 탄력성, 응집성, 검성, 씹힘성 모두 근육에 따른 차이가 발견되지않았다(p>0.05). 근육 햄들의 관능적 특성을 조사한 결과, 육안적 색도, 맛, 조직감은 근육간 차이가 없었으며(p>0.05), 풍미는 Semimembranosus 근육으로 제조된 햄이 가장 높은 점수를 받았고, Gluteus medius 근육으로 제조된 햄이 가장 낮았다(p<0.05).

• 한국축산식품학회지
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• 제23권4호
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• pp.321-326
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• 2003

The objectives of this study were to develop restructured meat products(RMPs) using a transgluta-minase(TGase) and to improve the textural characteristics of RMPs manufactured with pale, soft, exudative(PSE) pork hams. The pH values of RMPs with PSE and normal pork were 5.94 and 6.07, respectively, and their water activity value was approximately 0.981. The RMPs had 70∼72％ moisture, 4∼5％ fat, 19∼20％ protein, and approximately 3％ ash contents. No differences in pH, water activity, chemical composition, and hunter color values were observed between RMPs manufactured with normal and PSE pork(p＞0.05). However, RMPs containing PSE pork hams had higher drip loss(％)(p＞0.05) than those with normal pork hams after 10 days of refrigerated storage. Although no differences were observed in the texture profile analysis(TPA) hardness and sensory evaluation, RMPs with PSE pork hams tended to have more pores and lower binding capacity those with normal pork. This result indicated that additional substrates or longer tumbling time(＞4 hr) for the manufacture of RMPs containing PSE pork were required for the products to have similar palatability to those with normal pork.

• 한국식품위생안전성학회지
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• 제12권1호
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• pp.26-38
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• 1997

The quality changes of hams and sausages in refrigerated storage were investigated. Seven types of hams and six types of sausages produced in Korea were collected from markets and stored at 1$0^{\circ}C$ according to the Food Code of Korea, and then chemical, microbiological, textural and sensory characteristics were evaluated at 30, 40 and 50 days. The proximal analysis showed considerable variation in fat with less variation in moisture and protein. The pH values of hams and sausages slightly changed with no consistent difference. Water activity values of all samples except one type of sausage were consistent over time in refrigerated storage. No purge losses of hams were observed except two types of samples in the intial stage. Several types of sausages showed purge losses with no consistency and one type of sausage showed consistent purge losses (0.44~11.29%) during the storage. The volatile basic nitrogen (VBN) content of hams and sausages was still within 20 mg% (Standard and Specification of Korea) on the 50th day, although the VBN of all samples significantly increased over time (p<0.05). The thiobarbituric acid (TBA) values of hams and sausages were well below 1.0 during the storage, although the TBA values of all samples significantly increased (p<0.05). However it was noticed that one type of ham and two types of sausages showed TBA values of 0.945, 0.928 and 0.978, respectively. All the standard plate counts (SPCs) of hams during the storage period showed a level below 30 CFU/g except one type of sample with 103 CFU/g at 50 days. All the SPCs of sausages showed a level below 50 CFU/g except one type of sample with 102 CFU/g and two types of samples with 104 CFU/g on the 50th day. Coliform groups were not counted in all samples during the storage. Instrumental texture analysis showed that springiness, cohesiveness, chewiness, gumminess and adhesiveness slightly changed with no consistent difference. The hardness of the hams showed a decreasing tendency, and the hardness of the sausages an increasing tendency with no significant difference. Sensory evaluation for color, flavor, taste, texture and overall acceptability showed decreasing tendencies over time (p<0.05). The scores of the five sensory characteristics maintained the medium level of quality at the termination of the experiment. Although the results indicated that the ham and sausage samples were acceptable after the 50 days' storage at 1$0^{\circ}C$, the shelf-life of the samples should be determined considering the rapid growth of bacteria and the high TBA values at 50 days.

• Journal of Animal Science and Technology
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• 제61권1호
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• pp.35-40
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• 2019

This study was conducted to compare the physicochemical traits of dry-cured hams made from two different pig breeds: Berkshire and $Landrace{\times}Yorkshire{\times}Duroc$ (LYD). Pigs were slaughtered at a live weight of approximately 110 kg and cooled at $0^{\circ}C$ for 24 h in a chilling room. Then, the ham portion of the carcasses were cut and processed by dry-curing for physicochemical analyses. The dry-cured hams from Berkshire contain higher crude protein, fat, and ash level than those from LYD, whereas the hams from LYD had higher moisture contents than those from Berkshire(p < 0.05). The pH values of the hams from Berkshire were lower than those from LYD (p < 0.05). The hams from Berkshire had lower $L^*$ and $b^*$ values than those from LYD (p < 0.05). Palmitoleic acid (C16:1), oleic acid (C18:1), elaidic acid (C18:1t), monounsaturated fatty acids, and ratio of n-6 and n-3 fatty acids (n-6/n-3) in the ham from Berkshire were higher than LYD (p < 0.05). Free amino acids such as aspartic acid, threonine, serine, asparagine, glutamic acid, and lysine in hams from Berkshire were higher than those from LYD (p < 0.05). The microbial population had no significant difference between Berkshire and LYD dry-cured ham. The cross sections of dry cured ham showed difference from different breeds using scanning electron microscope and indicates some differences in texture. Considering the meat quality parameters of ham, hams from Berkshire could provide variety of ham for consumer who are seeking various different qualities and stories.

• 육가공
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• 통권36호여름호
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• pp.61-71
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• 2009

자연환경에서 건염햄 제조 시 소금 처리수준과 아질산염 처리 유무가 뒷다리 중량감소, 제품의 일반성분, 화학적 특성 및 조직적 특성에 어떠한 영향을 미치는지를 조사하기 위해 HS(뒤다리 kg당 9.2 g 소금 처리), HS+NaNO2(뒷다리 kg당 9.2 g소금+100 ppm 아질산염 처리), LS(뒷다리 kg당 6.2 g 소금 처리), LS+NaNO2(뒷다리 kg당 6.2g 소금+100 ppm 아질산염 처리) 등 4개 처리구에 뒷다리 3개씩을 배치하여 조사하였다. 소금처리 수준과 아질산염 첨가 유무는 전체 중량감소율에 영향을 미치지 않았으며(p>0.05) 제조과정 중 중량감소는 건조기간 동안 가장 많이 발생하였다(27.46%, 28.25%, 26.99%, 28.42%) 자연환경에서 제조된 건염햄의 일반성분을 분석한 결과, 저염처리구(LS)가 아질산염을 처리한 고염처리구(HS+NaNO2)와 아질산염을 처리한 저염처리구(LS+NaNO2) 보다 수분 함량이 높았다. 지방함량, 단백질 함량, 회분 함량은 소금처리수준과 아질산염 처리에 영향을 받지 않았다. 경도(hardness)와 씹힘성(Chewiness)은 저염처리구(LS)에서 가장 낮았으며, 아질산염 처리는 건염햄의 조직감에 영향을 미치지 않는 것으로 조사되었다. 저염처리구(LS) 건염행 대퇴두갈래근의 수분활성도는 고염처리구(HS)와 아질산염을 처리한 고염처리구(HS+NaNO2) 보다 높았으며, 염도는 아질산염을 처리한 저염구(LS+NaNO2)가 고염처리구(HS)와 아질산염을 처리한 고염처리구(HS+NaNO2) 보다 낮았다. 아질산염 잔존량은 아질산염 처리유무에 영향을 받지 않았다. 육색 명도(L)와 적색도(a), 색도($h^{\circ}$)는 소금 처리 수준과 아질산염에 영향을 받지 않았으며, 황색도(b)와 채도(chroma)는 아질산염을 처리한 고염처리구(HS+NaNO2)에서 높은 값을 나타내었다.

• 한국축산식품학회지
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• 제28권4호
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• pp.493-498
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• 2008

자연환경에서 건염햄 제조 시 소금 처리수준과 아질산염 처리 유무가 뒷다리 중량감소, 제품의 일반성분, 화학적 특성 및 조직적 특성에 어떠한 영향을 미치는지를 조사하기 위해 HS(뒷다리 kg당 9.2g소금 처리), HS+$NaNO_2$ (뒷다리 kg당 9.2g 소금+100 ppm 아질산염 처리), LS(뒷다리 kg당 6.2g 소금 처리), LS+$NaNO_2$(뒷다리 kg당 6.2g 소금+1100 ppm 아질산염 처리) 등 4개 처리구에 뒷다리 3개씩을 배치하여 조사하였다. 소금처리 수준과 아질산염첨가 유무는 전체 중량감소율에 영향을 미치지 않았으며 (p>0.05), 제조과정 중 중량감소는 건조기간 동안 가장 많이 발생하였다(27.46%, 28.25%, 26.99%, 28.42%). 자연환경에서 제조된 건염햄의 일반성분을 분석한 결과, 저염처리구(LS)가 아질산염을 처리한 고염처리구(HS+$NaNO_2$)와 아질산염을 처리한 저염처리구(LS+$NaNO_2$) 보다 수분함량이 높았다. 지방함량, 단백질 함량, 회분 함량은 소금처리 수준과 아질산염 처리에 영향을 받지 않았다. 경도(hardness)와 씹힘성(Chewiness)은 저염처리구(LS)에서 가장 낮았으며, 아질산염 처리는 건염햄의 조직감에 영향을 미치지 않는 것으로 조사되었다. 저염처리구(LS) 건염햄 대퇴두갈래근의 수분활성도는 고염처리구(HS)와 아질산염을 처리한 고염처리구(HS+$NaNO_2$) 보다 높았으며, 염도는 아질산염을 처리한 저염구(LS+$NaNO_2$)가 고염처리구(HS)와 아질산염을 처리한 고염처리구(HS+$NaNO_2$) 보다 낮았다. 아질산염 잔존량은 아질산염 처리유무에 영향을 받지 않았다. 육색 명도(L)와 적색도(a), 색도($h^{\circ}$)는 소금처리 수준과 아질산염에 영향을 받지 않았으며, 황색도(b)와 채도(chroma)는 아질산염을 처리한 고염처리구(HS+$NaNO_2$)에서 높은 값을 나타내었다.

• Archives of Pharmacal Research
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• 제15권2호
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• pp.162-168
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• 1992

Release characteristics of five different types of hydrophilic albumin microspheres (HAM) containing different ratios of methotrexate-albumin (MTX-HSA) conjugates to free MTX: 1 : 0 (HAMC), 3 :1 (HAMC 3F), 1 :1 (HAMCF), 1:3 (HAMCF3) and 0 : 1 (HAMF) were investigated in the absence or presence of protease using dissolution tester. In all the HAMs studied except HAMC, the MTX was released bi-exponentially in the absence of protease; an initial fast release period up to approximately 6h, and thereafter the release rate was very much slower. The fast release of MTX from the HAMs (such as HAMC3F, HAMCF, HAMCF3 and HAMF) at the initial phase in probably due to the release of "physically associated" MTX from the core of the HAMs. The initial rate constants were 7.2, 8.7, 8.5 and 5.9 times greater than the second rate constants for HAMF, HAMCF3, HAMCF and HAMC3F, respectively. MTX release from HAMC was very slow and mono-phasic. It was at most 2.2% of the total entrapped amount by 24 h. The protease accelerated the release of MTX from the HAMs. The percentages of MTX released from HAMs up to 24 h were 100, 89.0, 75.0, 66.0 and 61.0% for HAMF, HAMCF3, HAMCF, HAMC3F and HAMC, respectively in the presence of protease and the corresponding values in the absence of protease were 30.2 19.0, 10.0, 6.5 and 2.2%, respectively. In vitro release of MTX in the presence of protease varied according to the ratios of MTX-HSA conjugates to MTX; the data set from HAMF, HAMCF3 and HAMCF fits better to monophasic first-order profile more adequately than to zero-order profile, that of HAMC3 monophasic first-order, and that of HAMC to bi-phasic zero-order. Above results suggested that zero-order release rate can be achieved by adjusting the ratio of MTX-HSA conjugates to MTX in the preparation of HAMs such as HAMC3F.as HAMC3F.

• Asian-Australasian Journal of Animal Sciences
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• 제27권8호
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• pp.1164-1173
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• 2014

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.