Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Physicochemical Properties of Cured Ham by Inoculation of Streptococcus lactis

Streptococcus lactis가 Ham의 이화학적(理化學的) 특성(特性)에 미치는 영향(影響)

  • Chung, Yung-Gun (Department of Food Science and Technology, Yeungnam University) ;
  • Yang, Sung-Ho (Department of Food Science and Technology, Yeungnam University) ;
  • Hyun, In-Hwan (Department of Food Science and Technology, Yeungnam University) ;
  • Chang, Pan-Hyung (Department of Animal Science, Gyeongsang National University)
  • 정영건 (영남대학교 식품가공학과) ;
  • 양성호 (영남대학교 식품가공학과) ;
  • 현인환 (영남대학교 식품가공학과) ;
  • 장판형 (경상대학교 축산학과)
  • Published : 1985.08.31
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Abstract

In order to examine the effect of 'Streptococcus lactis' inoculation on the maturation of cured ham, physicochemical changes in brine solution with and without inoculation were compared during period. The pH value of the curing solution in the inoculated sample were slightly higher than those in uninoculated one after 7 days of curing. The color development of cured meat was accelerated by the inoculation of the isolates as showing a 80% of color development within 7 days of curing. Among the 17 amino acids determined from the water protein, glutamic acid, valine and leucine were higher in the inoculated meat than those in uninoculated meat at the 7 and 10 days of curing. The oleic acid content was the highest among the 13 fatty acids detected from the all samples, and the content of oleic acid and total unsaturated fatty acids in inoculated samples were slightly higher than those in uninoculated samples.

Streptococcus lactis를 이용(利用)하여 ham 제조기간(製造期間)을 단축(短縮)하고 그 품질(品質)과 풍미(風味)를 알기 위(爲)하여 염지액(鹽漬液)에 공시균(供試菌)을 접종(接種)한 後(後) 염지기간별(鹽漬期間別)로 공시균(供試菌)을 접종(接種)하지 않은 대조구(對照區)와 이화학적(理化學的) 변화(變化)를 비교검토(比較檢討)한 결과(結果)는 다음과 같다. 1. pH의 변화(變化)는 공시균(供試菌) 접종구(接種區)가 대조구(對照區)보다 7일(日) 이후(以後) 약간 높았다. 2. 발색(發色)은 공시균(供試菌) 접종구(接種區)가 대조구(對照區)에 비(比)해 발색(發色)이 촉진(促進)되었으며, 7일과 10일에 발색률(發色率)이 80% 이상(以上)이었다. 3. 아미노산(酸) 조성(組成)은 glutamic acid 함량(含量)이 가장 많았으며, 공시균(供試菌) 접종구(接種區) 7일과 10일에서 glutamic acid, valine, leucine의 함량(含量)이 대조구(對照區)보다 높았다. 4. 지방산(脂肪酸)은 13종(種)이 분리(分離)되었으며, 공시균(供試菌) 접종구(接種區)가 대조구(對照區)보다 oleic acid와 불포화(不飽和) 지방산(脂肪酸) 함량(含量)이 많았다.

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