건염햄 제조과정 중 미생물 및 위생적 품질 변화

서지정보

· 발행기관 : 경상대학교 농업생명과학연구원
· 수록지 정보 : 농업생명과학연구 / 50권 / 3호
· 저자명 : 김현석, 임동균

영어초록

This study was performed to evaluate changes of microbiological and hygienic quality characteristics of dry-cured ham during manufacturing process. The water activity(Aw) of dry-cured ham decreased significantly during the period(P0.05). The salt contents increased from at 0 day to 60 days and decreased slightly at 60 days of post-curing(P0.05). The contents increased after 120 days again. As the curing, drying and aging progressed, the VBN and TBA of dry-cured ham increased(P0.05). The dry-cured ham samples showed significantly higher VBN at 120 and 180 days and higher TBA at 180 days. Regarding microbiological analysis, the total aerobic counts and lactic acid bacteria counts increased significantly during the stage(P0.05). The total aerobic counts closely paralleled the lactic acid bacteria counts. In general, this research can be used as fundamental information for the mass production of a hygienic dry-cured ham.

참고자료

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