소금과 아질산염 처리수준이 자연숙성 건염햄의 지방산 조성, 유리아미노산, 미생물수 및 관능적 특성에 미치는 영향

The study analyzed the effects of salt concentration [high salt (HS) and low salt (LS)] and sodium nitrite (NaNO2), which are typically utilized in Korean processing facilities, on fatty acid composition, free amino acids, microbial counts and sensory characteristics of processed dry-cured ham. Four different treatments were considered: three hams (11.30kg) salted with 92 g/kg salt (w/w) (HS), three hams (10.65kg) treated with HS and 100 ppm NaNO2 (HS+NaNO2), three hams (11.42kg) salted with 62 g/kg salt (w/w) (LS), and three hams (10.62 kg) treated with LS and 100 ppm NaNO2 (LS+NaNO2). Fatty acid composition analysis revealed significantly (p0.05). In sensory evaluation, the fermentation aroma of the LS group was higher than that of the HS group. The aerobic counts consistently ranged from from 2.3×10(2) to 1.11×10(4) CFU/g. Escherichia coli including strain O157:H7, Staphylococcus aureus, and Salmonella spp. were not detected.