• 한국식품영양과학회지
• /
• 제33권1호
• /
• pp.201-206
• /
• 2004

쑥 분말의 첨가와 원료육 등급이 돼지고기 햄의 저장성에 미치는 영향을 검토하기 위하여, 규격돈(B등급) 및 경산모돈(E등급)에 쑥 분말을 첨가한 것과 첨가하지 않은 네 종류의 돼지고기 햄을 제조하였다. $L^{*}$ 값은 $B_{o}$ 및 $B_{+}$ 햄은 저장 후기가 높았으며, $E_{o}$ 햄은 저장 2주째 가장 높았고, $E_{+}$ 햄은 저장 중 변화가 없었다. 그러나 B등급육 햄의 $L^{*}$ 값이 E등급육 햄보다 높았으며, $a^{*}$ 값은 E등급육 햄이 높았다. 햄의 pH는 저장 중 감소하다가 저장 8주까지 증가하였다. 아질산 잔류량은 저장 2주까지 급격히 감소하였으며, 쑥 분말의 첨가는 아질산 잔류량의 감소에 영향을 미쳤다. VBN 함량은 저장초기 6.90∼7.90 mg%이던 것이 저장 중 증가하여 8주 째에는 14.07∼14.83 mg%를 나타내었다. TBARS는 저장 중 증가하였으며, 쑥 분말을 첨가한 것이 첨가하지 않은 것보다 저장 4주와 6주 째에 더 낮았다. 총균수는 모든 햄이 저장 중에 증가하였으며, 쑥 분말의 첨가는 총균수에 영향을 미치지 않았다.

• 동아시아식생활학회지
• /
• 제13권3호
• /
• pp.185-190
• /
• 2003

재래종 돼지고기는 우리 고유의 돈육으로서 보존의 의미가 있을 뿐만 아니라 최근 고기의 육질과 맛에 대한 소비자의 기호가 증가하는 추세이다. 본 연구는 재래종과 개량종 돼지고기의 등, 배, 다리의 세 부분을 시료로 하여 몇 가지의 영양성분 함량을 조사하여 품질을 비교하고자 하였으며 그 결과는 다음과 같다. 1 일반성분 중 수분 함량은 60.82%~72.08%로서 재래종에 비하여 개량종에서 많았으며, 단백질 함량은 재래종의 등 부위에서 19.71%로서 가장 많았고, 개량종의 다리부위에서 13.14%로서 가장 적었다. 조 지방 함량은 개량종의 배 부위에서 34.44%로 가장 많았고, 개량종의 다리부위에서는 2.33%로서 가장 적었으며, 탄수화물함량은 재래종의 배 부위가 13.28%로 가장 많았고, 회분함량은 재래종이 개량종보다 많았다. 2. 무기성분 중 Mg, Fe의 함량은 모든 부위에서 재래종이 개량종보다 많았으며 특히 Fe이 현저하였다. K과Na은 그다지 차이가 적었으나 P은 재래종 다리부위에서 개량종보다 많았다. 3. 총 유리아미노산의 함량은 부위별로는 다리부위가 많았고 재래종(12.27mg)이 개량종(11.22mg)에서보다 많았다. 유리아미노산 조성 중 감칠맛 성분 함량은 재래종의 다리부위에서 개량종보다 약 1.8배 이상 많았으며, 단맛 성분도 재래종의 등 부위에서 가장 많았다. 4 콜레스테롤 함량은 재래종의 등, 배 부위에서 개량종보다 적었으나 다리부위는 재래종(789.32$\mu\textrm{g}$)이 개량종 (538.84$\mu\textrm{g}$)보다 많았다(p< .01).

• 한국축산식품학회지
• /
• 제37권5호
• /
• pp.617-625
• /
• 2017

The effects of replacing pork meat with yellow mealworms on the physicochemical properties and sensory characteristics of frankfurters were investigated in this study. The control (50% pork ham), T1 (45% pork ham + 5% yellow mealworm), T2 (40% pork ham + 10% yellow mealworm), T3 (35% pork ham + 15% yellow mealworm), T4 (30% pork ham + 20% yellow mealworm), T5 (25% pork ham + 25% yellow mealworm), and T6 (20% pork ham + 30% yellow mealworm) were prepared, replacing lean pork meat with yellow mealworm. The moisture content, lightness, sarcoplasmic protein solubility, hardness, gumminess, chewiness, and apparent viscosity of frankfurters with yellow mealworm were lower than those of the control (p<0.05), whereas the content of protein and ash, pH, and yellowness of frankfurters with yellow mealworm were higher than those of the control (p<0.05). The fat content of frankfurters in T1 (p<0.05) was the highest, and the fat content of treatments decreased with increasing yellow mealworm concentrations (p<0.05). Frankfurters with increasing yellow mealworm concentrations had lower color, flavor, off-flavor, and juiciness scores. The overall acceptability was not significantly different in the control, T1, and T2 (p>0.05). Thus, the results of this study showed that replacing lean pork meat with up to 10% yellow mealworm successfully maintained the quality of frankfurters at a level similar to that of the regular control frankfurters.

• 한국축산식품학회지
• /
• 제34권3호
• /
• pp.372-377
• /
• 2014

This study was conducted to evaluate the effects of oyster shell calcium powder (OSCP) as a substitute for phosphates in curing agent, on the quality of restructured pork ham. Restructured pork ham was processed under six treatment conditions: T1 (no additives), T2 (0.3% sodium tripolyphosphate), T3 (1.5% NaCl+0.5% whey protein), T4 (1.5% NaCl+0.5% whey protein+0.15% OSCP), T5 (1.5% NaCl+0.5% whey protein+0.3% OSCP), and T6 (1.5% NaCl+0.5% whey protein+0.5% OSCP). Addition of OSCP significantly increased the ash content and pH of restructured pork ham (p<0.05), but did not affect the cooking loss and water holding capacity values of restructured pork ham. Addition of OSCP had no effect on Hunter a and b surface color values of restructured pork ham, but did decrease the Hunter L surface color value (p<0.05). The addition of 0.5% OSCP showed significantly higher chewiness and springiness values of restructured pork ham, compared with the addition of phosphates (p<0.05). In conclusion, the addition of OSCP combined with low NaCl and 0.5% whey protein can be considered a viable substitute for phosphates in the curing agent, when processing restructured pork ham.

• 한국축산식품학회지
• /
• 제34권3호
• /
• pp.355-361
• /
• 2014

This study was conducted to evaluate the changes in porcine serum albumin (PSA), a major allergen, which occur when raw pork ham is marinated with kiwi or pineapple juice, and/or when the ham is pan broiled at $300^{\circ}C$ for 4 min after marination. In this study, raw pork ham was soaked for 4 h or 8 h in marinades containing commercial marinating sauce only, commercial marinating sauce and 7% kiwi juice, or commercial marinating sauce and 7% pineapple juice. When the meat was marinated and then pan-broiled, pork ham meat protein was significantly denatured and hydrolyzed, and the level of PSA in the meat was significantly reduced. The PSA contents of pork broiled without marination, pork that had been marinated in commercial marinating sauce alone, pork that had been marinated in commercial marinating sauce with kiwi juice, and pork that had been marinated in commercial marinating sauce with pineapple juice, were 95.4, 43.3, 14.3, and 5.4 ng/mL, respectively (p<0.05). Marinating with pineapple juice was more effective than marinating with kiwi juice; and marination for 8 h was more effective than marinating for 4 h. These results indicate that the level of PSA in pork ham is effectively reduced, when the meat is first marinated in sauces that contain kiwi or pineapple extracts for 8 h, rather than 4 h, and then cooked. Further study is needed to determine whether marinated pork meat reduces allergenicity in vivo, as well.

• 한국축산식품학회지
• /
• 제43권6호
• /
• pp.961-974
• /
• 2023

This study investigated the effects of mustard seed extracts on physicochemical and storage characteristics of dry-aged pork loin ham during the aging period. In experiment 1, antioxidant activity was assessed for mustard seed extracted with varying ethanol concentrations and the results showed high antioxidant activity at 25%, 50%, and 75% ethanol concentrations. In experiment 2, pork loin was treated with mustard seed extracts obtained using different ethanol concentrations: not treated (control), 25% (MS25), 50% (MS50), and 75% (MS75). Physicochemical and storage characteristics of pork loin ham were measured in wk 0, 2, 4, and 6. The pH, a_w, CIE b^*, thiobarbituric acid reactive substances and volatile basic nitrogen values were lower in treated samples compared to the control (p<0.05). In conclusion, applying mustard seed extracts, particularly MS75, in the dry-aged pork loin ham production process could enhance storage stability and improve color attributes without having negative impacts on product quality.

• 한국축산식품학회지
• /
• 제36권2호
• /
• pp.275-282
• /
• 2016

This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.

• 한국조리학회지
• /
• 제3권
• /
• pp.259-270
• /
• 1997

The experiment was carried out to investigate the change of pH, total lipid, neutral lipid and phospholipid of pork portions which are picnic shoulder, loin, ham, boston butt and bacon belly during storage at 4$^{\circ}C$ weeks. The results obtained were as follows, 1. pH of butt, ham, bacon, picnic and loin stored at 4$^{\circ}C$ for 2 days were 6.3, 5.9, 5.8, 5.6 and 5.2 respectively. And then pH of pork portions increased gradually during storage period. 2. Total lipid content of the pork portions were 2.13% in ham, 2.78% in loin 4.55% in picnic, 5.74% in butt and 7.11% in bacon. During storage period, total lipid content decreased slightly. 3. In case of neutral lipid, the content in bacon, butt, picnic, loin and ham were 6.68%, 5.32%, 4.22%, 2.53%, and 1.88% respectively. During storage period, neutral lipid content decreased slightly. 4. Phospholipid content showed little differences among the portions. And then phospholipid content decreased significantly during storage period.

• 한국식품영양학회지
• /
• 제11권5호
• /
• pp.475-481
• /
• 1998

This study was conducted to investigate the possibility for low fat press ham which was made without fat added. Four kinds of press ham were prepared ; Apork 70%, fat 0% ; low fat press ham), B(pork 60%, fat 10%), C(pork 55%, fat 15%) and D(pork 50%, fat 20%). The press ham samples were stored at 4$\pm$2$^{\circ}C$. The physic chemical properties of press hams were analyzed during storage 60 days at 4$^{\circ}C$. The contents of moisture(71.3%) and crude protein (23.4%) of low press ham were higher than those of other products, and crude fat content (2.8%) was remarkably lower(p<0.5). The water holding capacity of press ham was higher than other products. Hunter's L(61.6) and b-value(5.9) of low fat press ham were lower than other products, but a-value(11.7) was higher. Hardness (70.2 dyne/cm), springiness(85%), chewiness(0.49kg), gumminess (2.0kg) and brittleness (0.7kg) of low fat press ham were higher than those of other products, but cohesiveness was lower than D product. Aroma and texture of low fat press ham were inferior to other, but taste and palatability of that were superor.

• 한국식품조리과학회지
• /
• 제14권5호
• /
• pp.475-481
• /
• 1998

돼지고기와 챔을 이용한 찌개에서 생성되는 돌연변 이원성과 김치 , 표고버섯, 파, 마늘이 부재료로 첨가되었을 때의 억제효과를 검토하고 국산햄과 외국산챌의 차이를 알아보고자 변이원으로 4-NQO, Trp-p-1을 사용하여 염기치환형 변이균주인 Salmonella typhimurium TA100을 이용한 Ames test를 실시하였다. 1. 0.025-0.02 g/Plate 농도에서, 김치는 가열했을때 변이원성이 나타나지 않았고 4-NQO, Trp-p-1의 변미원성을 효과적으로 억제하였다. 햄과 돼지고기는 가열시 변이원이 자체적으로 생성되었고 돼지고기 0.02 g/plate 농도에서 가장 큰 값을 나타내어 육가공품에 첨가된 아질산염에 대한 안전성을 확보할 수 있었다. 2.가열된 돼지고기와 햄의 변이원성에 대하여 대체로 김치 첨가시 억제효과가 가장 컸고, 표고버섯 한가지보다는 표고버섯에 파 ,마늘을 함께 첨가했을때 억제효과가 더 컸다. 3. 외국산햄은 국산햄과 달리 항산화제인 ascorbic acid가 더 많이 첨가되어 있어 0.02g/plate 농도에서 가열에 의해 변이원이 생성되지 않았고 변이원 존재 시 국산햄보다 낮은 변이원성을 나타내었다.