저식염 돈육 등심 햄 제조를 위한 온도체 등심의 이용과 급속 냉동 효과

국문 초록 (Abstract)

본 연구는 냉동 저장(-70°C, 0~4주)된 온도체 돈육 등심부위를 이용하여 등심 햄을 제조하고 이화학적 성상을 평가하여 기존 1.5%의 식염 함량을 가진 냉도체 등심 햄의 기능적 특징과 유사한 온도체 저식염 등심 햄 제조의 가능성을 알아보기 위해 수행되었다. 냉도체는 1.5% 식염 함량의 염지액을 주입하였으며 온도체는 0, 0.5, 1.0, 1.5%의 식염농도의 염지액을 주입하여 등심 햄을 제조하였다. 등심 햄의 가열 전 pH와 색도는 모든 처리구에서 차이를 보이지 않았으며(P>0.05), 저장기간에 따라서도 적색도(a*)를 제외하고 모두 차이를 보이지 않았다(P>0.05). 등심 햄의 가열 후 저장 초기에는 pH가 증가하였지만 후반부에는 감소하였다(P<0.05). 보수력은 모든 처리구에서 차이가 없었고(P>0.05), 가열감량은 1.5%의 냉도체 처리구와 1.0%의 온도체 처리구가 유의차를 보이지 않았다(P>0.05). 이러한 결과를 바탕으로 1.0%의 식염 농도를 온도체 등심 햄 제조에 적용한다면 식염 1.5%의 냉도체 등심 햄과 유사한 특성을 보이기 때문에 온도체를 사용하여 저식염 가공육 제조를 할 수 있음을 시사한다. 추후의 연구로는 저식염의 육제품의 맛과 저장 및 유통안전성을 증진시키는 연구가 필요할 것으로 판단된다.

다국어 초록 (Multilingual Abstract)

This study evaluate the possibility to develop low-salt pork ham using the pre-rigor muscle with and without rapid freezing at -70°C, compared to ham prepared using post-rigor muscle. Pre-rigor cured pork loin with varying salt levels (0∼1.5%) was compared with post-rigor muscle with 1.5% salt levels. Data were pooled for treatment and storage times, as these factors were not interacted (P>0.05). The pre-rigor pork loins had higher pH values and temperature than post-rigor samples. With increasing freezing time, b* values of the pre-rigor pork loins at 0.5% salt were higher than post-rigor loins at 1.5% salt. During 4 weeks of frozen storage, increased pH values were observed at 2 weeks of storage, but decreased thereafter. No differences were observed for thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN), and expressible moisture values between cured pre- and post-rigor pork loins. However, frozen storage conditions affected the TBARS, VBN, and shear values. The shear values of the pre-rigor loin were higher than the post-rigor loin (P<0.05). Cooking losses of pre-rigor loin at 1.0% salt were similar to those of post-rigor loin with 1.5% salt. Thus, the reduction in salt by 2/3 of the original levels could be applied to produce the low-salt pork loin ham without any detrimental effects to the final product.

목차 (Table of Contents)

• ABSTRACT
• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• REFERENCES

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