유통초기단계의 건조-숙성햄의 품질특성 비교
Comparison of Quality Characteristics in Dry-Cured Ham at Initial Stage of Distribution
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초록
본 연구는 시중에 유통 중인 국내산 건조－숙성햄 중 숙성기간이 24개월된 다리육(T1)과 4개월 된 목살(T2)의 성분 특성 및 이화학적 특성, 지방산, 유리 아미노산 및 관능적 특성을 비교 조사하기 위해 실시하였다. 수분 함량은 T1(45.24%)이 T2(32.50%) 보다 유의적으로 높았으나(p<0.05), 지방 함량은 T2(26.42%)가 T1 (16.46%) 보다 유의적으로 높게 나타났다(p<0.05). 콜레스테롤 함량은 T1이 69.47mg/100g, T2가 54.80mg/100g으로 T1이 T2 보다 높게 나타났다(p<0.05). 하지만, 처리구간 염농도, 염용성 단백질, 보수력 및 pH의 유의적인 차이는 나타나지 않았다. 전단력은 T1이 T2 보다 낮았으며(p<0.05), 지방산패도인 TBARS는 T2가 3.25mgMA/kg로 T1의 0.39 mgMA/kg 보다 유의적으로 높게 나타났고(p<0.05), VBN은 T1이 134.65 mg/100 g로 T2의 47.25 mg/100g 보다 유의적으로 높게 나타났다(p<0.05). 미생물의 경우, 모든 시험구에서 대장균 군 및 대장균은 검출되지 않았으며, T1 및 T2의 유산균수은 각각 4.31, 3.57 log CFU/g로 T1이 T2보다 높게 나타났다(p<0.05). 적색도는 T2가 T1 보다 유의적으로 높게 나타났고(p<0.05), 황색도는 6.41~7.24 수준으로 시험구간의 유의적인 차이가 나타나지 않았다. 지방산의 경우, Palmitoleic acid 및 stearic acid의 함량이 T2가 T1 보다 유의적으로 높게 나타났으며(p<0.05), oleic acid, linoleic acid 및 단가 불포화지방산은 T1이 T2 보다 유의적으로 높게 나타났다(p<0.05). 유리아미노산의 경우, T1이 T2 보다 유리아미노산의 총량이 유의적으로 높게 나타났으며(p<0.05), T1이 T2 보다 asparagine, leucine 및 phenylalanine의 함량이 높게 나타났다(p<0.05). 이상의 결과 숙성 기간이 상대적으로 많은 T1의 연도, 단백질 변성도, 유산균수 및 유리아미노산 총량이 T2 보다 높게 나타났으나, 지방산화도는 낮게 나타나 장기간의 숙성 제품이 오히려 단기간 숙성 제품보다 낮았다.
Abstract
This study was carried out to investigate quality characteristics of dry-cured hams in the domestic market. Two kinds of dry-cured hams were processed with pork leg(T1) and pork neck(T2). Five 24-month dry-cured legs(T1, 5.3-6.1 kg) and twenty 4-month dry-cured pork necks(T2, 1.5-1.9 kg) were used in this experiment. They were stored at 4^℃ chilling room and quality characteristics were investigated. Moisture content, water activity, cholesterol content, CIE L*, VBN, total plate counts and lactic acid bacteria of T1 were significantly higher(p<0.05) than those of T2, whereas fat content, NO_2^－, CIE a*, TBARS and Warner-Bratzler shear force values of T2 were significantly higher(p<0.05) than those of T1. In fatty acid compositions, palmitoleic acid and stearic acid in T2 were significantly higher(p<0.05) than T1, however, oleic and linoleic acid in T2 was significantly lower(p<0.05) than T1. In free amino acids, the total content and individual content of asparagin, leucine and phenylalanine in T1 were higher than those of T2(p<0.05). The aroma score of T2 was higher than that of T1 in sensory evaluation(p<0.05). In conclusion, two kinds of dry-cured hams were different in their final characteristics and could enhance the consumer’s appeal of pork meat in Korean market.
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