본 연구는 포장방법(함기, 진공포장)과 저장온도(4, 10℃)가 등심햄의 저장성에 미치는 영향을 평가하고자 미생물과 화학적 변질을 바탕으로 유통기한을 설정하기 위해 수행되었다. 등심햄을 포장방법과 저장온도 각각 두 가지로 28일간 저장하며 이화학적 특성과 항산화 활성 그리고 미생물 변화를 평가 하였다. 저장기간 동안 pH와 색도 항목에서 포장방법이나 저장온도에 따른 효과가 나타나지 않았다. 부패의 한계를 나타내는 지표는 총균수가 6log CFU/g에 도달하는 기간과 이에 상응하는 TBA값은 0.25mg of MDA/kg, VBN 은 10mg% 그리고 POV 값은 110meq/kg이었다. 이 주요 네 가지 항목의 평균 저장기간은 4℃ 함기 29일, 4℃ 진공 39일, 10℃ 함기 21일, 10℃ 진공 23일이었다. 따라서 4℃ 진공 포장이 다른 조합에 비해 저장성을 증진시켰다. 또한 지방산패도(TBA)와 단백질 변패도(VBN)에 있어서는 포장방법보다는 저장온도가 더 영향을 미쳐 저장성을 증진시키는 것으로 나타났다. 결론적으로 냉장저장 동안 등심햄의 유통기한을 설정하는데 TPC, TBA, VBN 그리고 POV가 좋은 지표가 될 수 있을 것으로 판단된다.

This study was performed to evaluate changes of microbiological and hygienic quality characteristics of dry-cured ham during manufacturing process. The water activity(Aw) of dry-cured ham decreased significantly during the period(P<0.05). The salt contents increased from at 0 day to 60 days and decreased slightly at 60 days of post-curing(P<0.05). The contents increased after 120 days again. As the curing, drying and aging progressed, the VBN and TBA of dry-cured ham increased(P<0.05). The dry-cured ham samples showed significantly higher VBN at 120 and 180 days and higher TBA at 180 days. Regarding microbiological analysis, the total aerobic counts and lactic acid bacteria counts increased significantly during the stage(P<0.05). The total aerobic counts closely paralleled the lactic acid bacteria counts. In general, this research can be used as fundamental information for the mass production of a hygienic dry-cured ham.

본 연구는 돈육 뒷다리를 이용하여 한국형 자연발효육제품을 개발할 목적으로 생햄 제조과정 중 품질 변화를 살펴보았다. 발효생햄 제조과정 중 일반성분 분석결과, 수분과 단백질 함량은 제조기간이 경과 함에 따라 유의적으로 감소하는 경향을 나타내었고, 반면 지방함량은 증가하였다(P<0.05). 중량감소율 은 제조기간이 경과할수록 유의적으로 증가하였다(P<0.05). pH 결과는 제조기간 중 0 일에서 가장 낮 은 값을 나타내었고, 점차 증가하여 120 일에서 가장 높은 값을 나타내었다(P<0.05). 반면 보수력 (WHC)은 제조기간 중 0 일에서 가장 높은 값을 나타내었고, 120 일에서 가장 낮은 값을 나타내었다 (P<0.05). 육색에서 명도(L*)를 분석한 결과 0 일에서 가장 높은 값을 나타내었고, 60 일과 180 일에서 가장 낮은 값을 나타내었다(P<0.05). 적색도(a*)는 0 일에서 가장 낮은 값을 나타내었고, 60 일에서 가 장 높은 값을 나타낸 후 감소하였다(P<0.05). 황색도(b*)는 60(+1)일까지 증가한 뒤 그 이후에는 급격히 감소하는 경향을 보였다(P<0.05). 조직감에서 경도(hardness), 검성(gumminess), 씹힘성(chewiness), 전단력가(shear force values)는 제조기간 중 증가하는 경향을 보였다(P<0.05). 본 연구 결과를 통해 발효생햄 대량생산을 위한 기초 자료를 제공할 수 있을 것으로 생각된다.

Fruit peels are potential sources of proteases which can help to the proteins digestion and the encapsulation technique is widely used in food industry, which preserves active ingredients in food products by forming coating membrane. In the present study, the effect of addition of encapsulated fruit peels (kiwi, T1; pineapple, T2; pear, T3; fig, T4) on the quality stability of press ham was studied during refrigerated storage (1, 15 and 30 days). In the first experiment, the press ham was prepared with either encapsulated fruit peels or fruit peels powder (without encapsulation) and we observed that the press ham formulated with fruit peels powder showed a texture defect, but no change with encapsulated fruit peels probably due to the proteolytic activity of proteases were prevented by the encapsulation. In the second experiment, the press ham were made with 0.1% encapsulated fruit peels or normal press ham (control) and stored at different days as mentioned above. Our results revealed that T2 showed the highest moisture content, while the control had the highest fat content. The press hams made with all types of encapsulated fruit peels had significantly higher hardness value than the control throughout the storage. Additionally, higher taste, texture and acceptability scores were found in the press ham with encapsulated fruit peels than those in the control. Overall, it is suggested that the addition of encapsulated fruit peels into meat products may enhance the protein digestion and absorption during the digestive processes without the negative effect on texture and sensory traits.

The aim of the present study was to evaluate the effect of ultimate pH of semimembranosus muscle on quality characteristics of dry-cured ham. The sample selection was determined based on ultimate pH of semimembranosus muscle, and samples were then classified into three groups: A (pH 5.61±0.09), B (pH 5.86±0.06) and C (pH 6.13±0.09). Our results depicted that the ultimate pH had a significant effect on the quality characteristics of dry-cured ham. Particularly, as the ultimate pH increased, the pH values of the dry-cured hams significantly (p<0.05) increased while weight loss decreased. Significantly (p<0.05) higher CIE a*, b* and chroma values were observed in the dry-cure hams from the samples with lower ultimate pH. Additionally, the values of some texture characteristics (e.g., hardness and chewiness) significantly (p<0.05) decreased as the ultimate pH increased. However, no significant differences among the three pH groups were observed for water activity, salinity, volatile basic nitrogen (VBN), calorie as well as sensory properties of dry-cure hams (p>0.05). These results clearly demonstrate that the ultimate pH of semimembranosus muscle is more related to quality characteristics than sensory attributes of dry-cured ham.

진공포장 한 건조발효햄에 감마선을 조사 (0, 2.5, 5, 7.5, 10 kGy)하여 저장 3개월 동안 이화학적 품질 (육색, 지방산패도, 염기태 질소화합물, pH) 및 미생물 (총균, 유산균) 생육특성을 평가하였다. 감 마선 조사는 선량이 높을수록 시료의 표면 육색인 적색도 (a*)와 관능적 육색 및 기호도를 저하시켰다. 반면에 pH, 지방산패도, 염기태 질소화합물, 수분활성도에 큰 영향을 미치지 않은 것으로 나타났다. 미 생물적 측면에서는 감마선 조사 수준이 높을수록 미생물학적 품질이 개선되었다. 관능적 측면인 풍미에 서는 저장기간 및 처리구간에 유의적 차이는 나타나지 않았지만 육색 측면에서는 5 kGy 이상에서는 낮 은 평점을 나타내었다. 따라서 건조발효햄의 저장기간을 고려할 때 미생물학적 및 이화학적 품질은 5 kGy 수준의 감마선 조사에 의해 개선되는 것으로 나타났다.

2002년 1-12월까지 시험 의뢰된 식육가공품 총 450건(햄류 231건, 소시지류 112건, 건조저장육류 32건, 양념육 17건, 분쇄가공육 16건, 베이컨 16건, 식육통조림 등 26건 등)에 대하여 아질산 이온 함량을 시험, 조사한 결과, 아질산염 함량이 10 ppm 이상 되는 검체들은 햄류 45.9%, 소시지류 62.5%, 베이컨 37.5% 그리고 분쇄 가공육 12.5% 이었고, 30ppm 이상 나타난 검체로는 햄류 14건, 소시지류 5건, 베이컨 1건 그리고 분쇄가공육 1건으로, 식육가공품에 대한 아질산 이온의 사용이 일반화되어 있는 것으로 나타났다. 결국, 식품의 안전성과 위생적인 식품 보급을 위해서는 아질산 이온 등 발색제에 대한 지속적인 감시가 필요함을 알 수 있었다.

2002년 1-12월까지 시험 의뢰된 식육가공품에 대하여 소르빈산 함량을 시험, 조사한 결과, 14.9%(67/450)에서 소르빈산이 검출되었고, 유형별로는 건조저장육 65.6%(21/32), 베이컨 17.6%(3/17), 햄 11.7%(27/231), 소시지 11.7%(13/111), 기타식육가공품(통조림 등) 11.5%(3/26) 순이었으며, 소르빈산 함량 범위는 ND-1.21 g/Kg, 평균 0.86 g/Kg이었는데, 유형ㅂ려로는 각각, 건조저장육 ND-1.21 g/Kg, 0.34 g/Kg, 베이컨 ND-0.84 g/Kg, 0.12 g/Kg, 햄 ND-1.27 g/Kg, 0.074 g/Kg, 소시지 ND-0.90 g/Kg, 0.077 g/Kg 그리고 기타식육가공품(통조림 등) ND-0.20 g/Kg, 0.015 g/Kg 등으로 나타났다. 결국, 식품의 안전성과 위생적인 식품 보급을 위해서는 소리빈산 등 보존료에 대한 지속적인 감시가 필요함을 알 수 있었다.

Representive cured products such as ham and sausage produced in Korea were purchased at retail and cooked using heating tools such as a gas range (GR), an electric range (ER) and electric range after boiled (BE). Changes of N-nitrosamine (NA), nitrate and nitrite in the cured meats containing$lt;2.0 ug/kg of N-nitrosodimethylamine (NDMA) were checked and analyzed during their cooking process. Contents of nitrate and nitrite in ham products prior to cooking were 2.0 and 1.8 mg/kg, respectively; their contents in regular hams were slightly increased, but those of nitrate in press hams were decreased while those of nitrite were increased during its cooking process. Their contents in sausage products were 1.8 and 0.9 mg/kg; those of nitrate were decreased, while nitrite were slightly increased during its cooking process. NDMA detected only NA in all the collected cured products. Changes of NDMA, regardless of cooking methods, tend to drastically increase in all samples after their cooking; Its contents were increased by average 6.0-70.7 times in the GR samples, by average 2.4-39.2 times in the ER samples and by average 7.0-56.3 times in the BE samples. Virtually, the fact that all of this nitrosamine appeared to arise by the action of precursor such as NO_x was produced during the cooking of cured products.

This experiment was conducted to study occurrence of N-nitrosamine (NA) and its precursors such as nitrate and nitrite. For the experimental samples, 26 kinds of commercial hams and 30 kinds of sausages produced in Korea were purchased. The nitrate and nitrite were positive in all of the collected samples; nitrate levels were by average 4.4-9.2 mg/kg and nitrite ones were by average 1.3-3.6 mg/kg. The contents of nitrate and nitrite were detected higher in sausage than in ham. Especially, nitrate contents were contained higher in lyoner sausage prepared with the mixture of meat and fish, while nitrite contents were contained higher in the meat only mixture. N-nitrosodimethylamine (NDMA) among the analyzed 7 kinds of NA was detected only in ham and sausage; its contents were outstanding in lyoner sausage which was prepared with only meat and pork sausage, and then regular ham was the next one in its order, but its contants were detected by average $lt;0.5 ug/kg in press hams added vegetable.

돈육의 적육을 70%로 하여 등지방을 첨가하지 않고 저지방 프레스햄(A)을 제조하고, 또 돈육과 등지방 배합비를 각각 60%와 10%(B), 55%와 15%(C) 및 50%와 20%(D)로 하여 모두 4종류의 프레스햄을 제조하였다. 이 때에 적육과 등지방 이외의 모든 재료와 제조 조건은 동일하게 하였다. 제조된 프레스햄의 일반성분, 보수력 및 기호성을 비교하고, 이것을 4℃에서 60일간 냉장하면서 10일 간격으로 조직특성의 변화 정도를 비교하였다. 저지방 프레스햄(A)은 수분 71.3%, 조단백질 함량 23.4%로 다른 제품보다 높았으며, 저지방 함량은 2.8%로 현저히 낮았다(p<0.05). 저지방 프레스햄의 보수력은 74.5%로 다른 제품보다 높았다. 저지방 프레스햄의 표면색도 중 명도(L)는 61.6 황색도(b)는 5.9로 다른 제품보다 높게 나타났다. 저지방 프레스햄은 경도가 70, .2, 탄성 85%, 씹힘성 0.49㎏, 뭉침성 2.0% 및 파쇄성이 0.7㎏으로 다른 제품보다 높은 편이었고 응집성의 경우 D제품보다 낮은 값을 보였다. 저지방 프레스햄의 향과 조직감은 다른 제품보다 열등하였으나 맛이 우수하였으며 기호성도 좋은 편이었다.

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 10℃ 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$lt;0.05). The thiobarbituric acid (TBA) values of hams and sausages were well below 1.0 during the storage, although the TBA values of all samples significantly increased (p$lt;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$lt;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 10℃, the shelf-life of the samples should be determined considering the rapid growth of bacteria and the high TBA values at 50 days.

초산침지법을 이용하여 4℃ 냉장시의 돼지고기 햄의 APC, GNC, pH, 및 관능평가에 대한 영향을 조사하였다. 3분동안 1.0∼3.0%(v/v)초산을 처리한 구는 12일 저장동안 GNC를 완전히 억제하였다. 3분동안 3.0%초산을 처리한 구는 12일 저장동안 APC를 완전히 억제하였다. 0∼3분동안 1.0∼3.0% 초산을 처리한 구는 12일까지 미생물학적 저장안정성을 확장하였다. 초산으로 처리한 돼지고기햄의 관능평가는 유기산 냄새 및 표백으로 인하여 신선한 돼지 고기 햄보다 낯은 등급의 기호성을 보였다.

This study was performed to examine the quality and antioxidant activity of pork ham with various levels of black garlic extracts. Pork ham manufactured from black garlic extracts with 15 brix (1% (H1), 1.5% (H2), 2% (H3)) and 30 brix (0.2% (H4), 0.5% (H5), 1% (H6) were stored for 28 days at and analyzed with an interval of 7 days. In the sensory evaluation, the garlic odor was increased as the garlic extract adding level larger, whereas color, flavor, juiciness, texture and acceptability were not showed significant differences. The pH values of pork products were increased as the level of black garlic extracts increased. The shear force value of groups (H4~H6) with the addition of 30 brix extracts addition were significantly higher than those groups with 15 brix extracts addition (H1~H3) throughout the storage period. Furthermore, the TBARS (thiobarbutric acid reactive substance) content of the pork ham containing various levels of black garlic extract were lower than that of the control group as storage period increased. Thus, black garlic extracts have a potential application for the pork products to inhibit of lipid oxidation.