아질산염 대체제로써 방울토마토 페이스트가 등심햄의 품질 특성에 미치는 영향

Abstract

The aim of this study was to analyze effect of cherry tomato paste for nitrite replacement on loin ham. Loin hams were prepared with cherry tomato paste at three levels of curing solutions (control: NPS 1.2%, salt 1.2% and cherry tomato paste 1%, salt 1.2% and cherry tomato paste 3%, salt 1.2% and cherry tomato paste 5%). pH tended to decrease as the amount of cherry tomato paste increased. The lightness decreased with a significant difference as the amount of cherry tomato paste increased (p<0.05). Yellowness and chroma tended to increase with the increase in the amount of cherry tomato paste, while the redness and hue angle of treatment with 3% cherry tomato-paste were similar to those of the control (p>0.05). The cooking yields of loin-ham with 3% and 5% cherry tomato-paste were significantly higher than those of the control and loin-ham with 1% cherry tomato-paste (p<0.05). The shear force tended to decreasing with increasing amount of cherry tomato paste. The myofibrillar protein content of loin-ham treated with cherry tomato paste was significantly higher than that of the control (p<0.05). Therefore the addition of 3% cherry tomato paste to pork loin ham has a positive effect on its quality and sensual properties.