Journal of agriculture & life science (농업생명과학연구)

Institute of Agriculture & Life Science, Gyeongsang National University (경상대학교 농업생명과학연구원)
권호 표지

Effect of Irradiation on Physicochemical Characteristics of Dry-Cured Ham During Storage

감마선 조사가 건조발효햄의 저장기간 중 이화학적 특성에 미치는 영향

  • Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Jeon, Yong-Gyun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Hur, In-Chul (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Lee, Jung-Guen (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Jeong, Jin-Yeon (Swine Scientic and Technology Center, Gyeongnam National University of Science and Technology)
  • 진상근 (경남과학기술대학교 동물소재공학과) ;
  • 전용균 (경남과학기술대학교 동물소재공학과) ;
  • 허인철 (경남과학기술대학교 동물소재공학과) ;
  • 이중근 (경남과학기술대학교 동물소재공학과) ;
  • 정진연 (경남과학기술대학교 양돈과학기술센터)
  • Received : 2010.12.09
  • Accepted : 2011.02.24
  • Published : 2011.02.28
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Abstract

This study was carried out to investigate effect of irradiation doses on quality of vacuum-packed dry-cured ham during storage. Dry-cured pork slices were vacuum-packaged in nylon/ polyethylene bags. Vacuum-packed dry curd pork was stored at $10{^{\circ}C}$ for 12 weeks after irradiation (0 kGy, 2.5 kGy, 5 kGy, 7.5 kGy and 10 kGy) and physicochemical properties of dry curd porks, such as meat color surface, thiobarbituric aicd reactive substances, volatile basic nitrogen, pH, microbial (total plate count, Lactobacillus) and sensory properties (color, flavor, overall acceptability) were investigated. Irradiation treatment decreased a*-value, TPC and Lactobacillus. Irradiation dose significantly (p<0.05) increased irradiation flavor and TBA value. However, irradiation dose decreased redness and sensory color in dry-cured ham. The quality of dry-cured ham was affected by the irradiation dose. The results suggested that dry-cured ham irradiated at 5 kGy dose may show optimum quality characteristics of the products as well as microbial safety.

진공포장 한 건조발효햄에 감마선을 조사 (0, 2.5, 5, 7.5, 10 kGy)하여 저장 3개월 동안 이화학적 품질 (육색, 지방산패도, 염기태 질소화합물, pH) 및 미생물 (총균, 유산균) 생육특성을 평가하였다. 감마선 조사는 선량이 높을수록 시료의 표면 육색인 적색도 (a*)와 관능적 육색 및 기호도를 저하시켰다. 반면에 pH, 지방산패도, 염기태 질소화합물, 수분활성도에 큰 영향을 미치지 않은 것으로 나타났다. 미생물적 측면에서는 감마선 조사 수준이 높을수록 미생물학적 품질이 개선되었다. 관능적 측면인 풍미에서는 저장기간 및 처리구간에 유의적 차이는 나타나지 않았지만 육색 측면에서는 5 kGy 이상에서는 낮은 평점을 나타내었다. 따라서 건조발효햄의 저장기간을 고려할 때 미생물학적 및 이화학적 품질은 5 kGy 수준의 감마선 조사에 의해 개선되는 것으로 나타났다.

Keywords

Acknowledgement

Supported by : 진주산업대학교, 농촌진흥청

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