표제지
목차
I. 서론 10
II. 연구사 13
1. 건조 발효햄 13
1) 건조 발효햄의 기원 및 종류 13
2) 건조 발효햄의 특성과 미생물 16
3) 건조 발효햄의 관련 법규 18
2. 포장방법이 육 및 육제품에 미치는 영향 19
1) 진공포장 20
2) 가스치환포장 21
III. 재료 및 방법 26
1. 공시재료 26
1) 시중에 유통 중인 건조 발효햄의 품질 특성 26
2) 포장방법에 따른 건조 발효햄의 저장 중 품질 특성 26
2. 실험방법 27
1) 일반성분 27
2) pH 27
3) 전단력 28
4) 수분활성도 28
5) 보수력 28
6) 조직감 29
7) 육색 29
8) 염도 29
9) 염용성 단백질 30
10) 아질산이온 함량 30
11) 콜레스테롤 함량 31
12) TBARS(Thiobarbituric acid reactive substances) 31
13) VBN(Volatile Basic Nitrogen) 32
14) 미생물 33
15) 지방산 조성 33
16) 유리아미노산 함량 34
17) 관능검사 35
3. 통계처리 35
IV. 결과 및 고찰 36
1. 시중에 유통 중인 건조 발효햄의 품질 특성 36
1) 일반성분 36
2) pH, 전단력, 수분활성도 및 보수력 37
3) 조직감 40
4) 육색 42
5) 염도, 염용성 단백질, 아질산이온 함량 및 콜레스테롤 함량 43
6) TBARS, VBN 및 미생물 46
7) 지방산 조성 47
8) 유리아미노산 함량 49
9) 관능검사 51
2. 포장방법에 따른 건조 발효햄의 저장 중 품질 특성 53
1) 수분 함량 53
2) pH 54
3) 전단력 56
4) 수분활성도 57
5) 보수력 58
6) 조직감 59
7) 육색 63
8) 염도 64
9) TBARS 66
10) VBN 68
11) 미생물 69
12) 지방산 조성 71
13) 유리아미노산 함량 74
14) 관능검사 78
V. 적요 81
1. 시중에 유통 중인 건조 발효햄의 품질 특성 81
2. 포장방법에 따른 건조 발효햄의 저장 중 품질 특성 82
VI. 인용문헌 85
Abstract 99
Table 1-1. Proximate compositions (%) properties of dry-cured ham circulated in the market 36
Table 1-2. The values of pH, Shear force, water activity (aw) and water holding capacity of dry-cured ham circulated in the market 38
Table 1-3. Texture properties of dry-cured ham circulated in the market 41
Table 1-4. Meat color of dry-cured ham circulated in the market 42
Table 1-5. Salinity, salt-soluble protein, NO₂- and cholesterol of dry-cured ham circulated in the market(이미지참조) 44
Table 1-6. TBARS (mg MA/kg), VBN (mg/100 g) and microbial counts log (CFU/g) of dry-cured ham circulated in the market 46
Table 1-7. Fatty acid composition (%) of dry-cured ham circulated in the market 48
Table 1-8. Free amino acid composition (mg%) of dry-cured ham circulated in the market 50
Table 1-9. Sensory evaluation of dry-cured ham circulated in the market 51
Table 2-1. Change of Moisture (%) of dry-cured ham by packaging methods during storage at 4℃ 53
Table 2-2. Change of pH of dry-cured ham by packaging methods during storage at 4℃ 55
Table 2-3. Change of shear force (kg/cm²) of dry-cured ham by packaging methods during storage at 4℃ 56
Table 2-4. Change of water activity (aw) of dry-cured ham by packaging methods during storage at 4℃ 57
Table 2-5. Change of water holding capacity (%) of dry-cured ham by packaging methods during storage at 4℃ 59
Table 2-6. Change of texture property of dry-cured ham by packaging methods during storage at 4℃ 60
Table 2-7. Change of color of dry-cured ham by packaging methods during storage at 4℃ 63
Table 2-8. Change of salinity (%) of dry-cured ham by packaging methods during storage at 4℃ 65
Table 2-9. Change of TBARS (mg MA/kg) of dry-cured ham by packaging methods during storage at 4℃ 67
Table 2-10. Change of VBN(kg/100 g) of dry-cured ham by packaging methods during storage at 4℃ 69
Table 2-11. Change of microbial counts (log CFU/g) of dry-cured ham by packaging methods during storage at 4℃ 70
Table 2-12. Change of fatty acid (%) of dry-cured ham by packaging methods during storage at 4℃ 72
Table 2-13. Change of free amino acid (mg%) of dry-cured ham by packaging methods during storage at 4℃ 75
Table 2-14. Change of sensory evaluation of dry-cured ham by packaging methods during storage at 4℃ 79