국산 및 수입 Luncheon Meat의 품질비교에 관한 연구 = Comparison and Evaluation Study on Quality of Domestic and Imported Luncheon Meat Products

국문 초록 (Abstract)

본 연구는 국내에서 생산되고 있는 돈육 luncheon meat과 수입 luncheon meat의 성분조성 및 품질을 비교 평가하기 위하여 실시하였다.
그 결과를 요약하면 다음과 같다.
1) 국산돈육 luncheon meat의 수분함량은 57.2%로 수입품(53.1%)보다 높았으며 조지방 함량은 수입품(53.1%)보다 높았으며 조지방 함량은 수입품이 26.6%로 국산품(20.6%)보다 높았다. 그러나 조단백질 함량은 거의 같았다.
2) 국산돈육 luncheon meat와 수입품 모두 대장균이 검출되지 않으며, 타르색소(tar colors)도 사용하지 않은 것으로 나타났다.
3) 국산돈육 luncheon meat의 NO₂의 함량은 4 ∼ 35ppm으로 돈육수입 luncheon meat(1.7∼6ppm)보다 높았다.
4) 국산돈육 luncheon meat의 TBA가는 0.09∼0.13로 비교적 낮았으나, 유통기간이 긴 수입돈육 luncheon meat는 0.09∼0.39로 국내제품에 비하여 상대적으로 높은 값을 나타내었다.
5) 국산돈육 luncheon meat의 VBN(12.3∼18.4mg%)은 수입품(15.7∼18.2mg%)보다 낮았다.
6) 수입 luncheon meat는 국산 luncheon meat보다 jelly loss가 약2배 높았다.
7) 경도는 국산돈육 luncheon meat통조림이 수입품보다 높은 것으로 나타났으나, 탄력성과 응집성은 큰 차이가 나지 않았다.

다국어 초록 (Multilingual Abstract)

The aim of this study was to assay and compare the ingredient or composition and quality of imported pork luncheon meat with those of domestic's.
The results obtained were as follows.
1. The amount of water in domestic pork luncheon meat products(57.2%0 was higher than that of imported products(52.2%0, and the content of crude fat in imported products(26.6%) was higher than that of domestic products(20.6%). The amount of crude protein, however, both domestic and imported products was approximately the same.
2. E.coli was not found in both domestic and imported products. No tar-colors were detected in both samples.
3. The amount of NO₂in domestic pork luncheon meat products(4 to 35ppm) was higher than that of imported products(1.7 to 6ppm).
4. The TBA-value of domestic pork luncheon meat products(0.09 to 0.13) was relatively low, whereas the value of imported products was higher than that of domestic products(0.09 to 0.39).
5. The VBN-value of domestic luncheon meat products(12.3∼18.4mg%) was lower than that of imported products(15.7∼18.2mg%).
6. The jelly loss of imported pork luncheon meat products was approximately 2 times higher than that domestic's .
7. The hardness of imported pork luncheon meat products was lower than that of domestic products. Elasticity and coheshiveness in both products were not significantly different.