소금과 아질산염 처리수준에 따른 건염햄의 이화학적 특성

• 발행기관: 한국축산식품학회
• 저자명: 성필남 김진형 조수현 이창현 강동우 하경희 임동균 박범영 김동훈 이종문 안종남
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제4호, 493~498쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.10.31

영문 초록

The aim of this work was to analyze the effects of salt and NaNO2 on weight loss, proximate compositions, chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The HS group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+NaNO2 group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm NaNO2. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+NaNO2 group of 3 hams (10.62 kg) was salted same as LS group and added 100 ppm NaNO2. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of NaNO2 (p0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and h° of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS+NaNO2 hams were significantly higher than in the muscles from HS and LS hams.

키워드

salt content NaNO2 dry-cured ham weight Loss Korean environment