Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Quality Characteristics of Press Ham Containing Ginseng Powder

인삼분말이 함유된 프레스햄 품질특성

  • Published : 2006.06.30
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Abstract

Press ham were manufactured to investigate the effects of ginseng powder on quality characteristics of press ham. Each treatment added pork loin basis with Ginseng powder(0, 0.5, 1.0, 1.5 and 2.0%) were stored until 28 days at 4℃. The changes in shear force value, thiobarbituric acid reactive substances (TBARS), fatty acid composition and sensory evaluation of each treatment were measured until 28 days at 4℃. Shear force value was not significantly different between the control and ginseng treatment groups. The value for all treatments were decreased significantly by the passage of storage time (P<0.05). Remarkable differences were found in sensory properties(color, flavor and acceptability) among control and ginseng treatment groups. This was not clearly changed by the passage of storage time. Ginseng treatment groups showed significantly (p<0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatments. Fatty acid composition did not significantly differ between the control and ginseng treatment groups. Summing up the a forementioned results, press ham manufacturing with ginseng powder was not affected in shear force value, sensory evaluation, TBARS and fatty acid composition. Also, it may be assumed that the high quality press ham can be manufactured with the extend of storage period and saponin accumulation.

일반적인 프레스햄을 대조구로 설정하고, 인삼분말 첨가수준을 달리하여 4 처리구로 설정하였으며, 등심 원료육 중량에 대하여 처리구별로 0.5%(처리구 1), 1%(처리구 2), 1.5%(처리구 3), 2%(처리구 4)를 첨가하여 프레스햄을 제조한 후 진공포장하여 냉장온도(4℃)에서 1, 7, 14, 21 및 28일간 저장하면서 전단가, 관능적 특성분석, 지방산화 및 지방산 조성변화 등을 조사하여 품질 특성을 규명하고자 실시하였다. 전단가는 대조구와 인삼분말 첨가구간에 유의적인 차이가 없었으며, 모든 처리구가 저장기간이 경과함에 따라 감소하였다. 관능적 특성 중 육색은 인삼분말 첨가구에 비하여 대조구가 유의적으로 높았으며, 인삼 향은 인삼분말 첨가수준이 증가할수록 유의적으로 증가하였으며, 전체적인 기호성은 대조구에 비하여 인삼분말 첨가구가 다소 높은 경향이었다. 모든 항목에서 저장기간이 경과하여도 뚜렷한 경향은 없었다. 지방산화는 인삼분말 첨가구가 대조구에 비하여 유의적으로 낮았으며(P<0.05), 지방산화는 모든 처리구가 저장기간이 경과함에 따라 유의적으로 증가하였다(P<0.05). 지방산 조성은 대조구와 인삼분말 첨가구간에 유의적인 차이가 없었으며, 저장기간의 경과에 따른 변화는 없었다.이상의 결과 프레스햄 제조시 인삼분말 첨가가 전단가, 관능적 평가 및 지방산 조성에 영향을 미치지 않으며, 제품의 저장기간을 연장 및 사포닌 성분이 축적된 고급 육제품 생산이 가능하다고 사료된다.

Keywords

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