Residual Nitrite and Rancidity of Dry Pork Meat Products -A Rancidity and Storability of Home-made Dry Sausage and Dry Ham and Public Taste of Dry Ham-

돈육가공저장식품(豚肉加工貯藏食品)의 Nitrite 잔존량(殘存量)과 지방산패(脂肪酸敗) -가내제조(家內製造)한 Dry Sausage와 Dry Ham의 지방산패(脂肪酸敗) 및 저장성(貯藏性)과 Dry Ham의 기호도에(嗜好度)에 관(關)하여-

  • 우순자 (고려대학교 농과대학 식품공학과) ;
  • 맹영선 (고려대학교 농과대학 식품공학과)
  • Published : 1983.01.01

Abstract

The long-term storability of home-made dry sausage and ham in terms of peroxide value and thiobarbituric acid value, the effects of nitrite and NaCl contents on the deterioration of the products and the public acceptance of dry ham were studied. The results of this study are as follows: 1. Because the storability of the dried meat products is mainly affected by the fat rancidity of the fat content, POV of 10 was assumed the critical point of storability. The sample dry sausage used in this experiment has lost its storability within a ripening period of 5 weeks. And dry ham was lost its peculiar relish within 50 days. 2. The variations of the NaCl contents of the dry products were reflected in the ripening process. The correlation coefficient between the variations of the NaCl contents and the decrease in the weight of the dry ham was 0.85. 3. The survey of public taste for dry ham was conducted on 35 college students, who think it a bit tasteful or tasteless account for 66% of the total and those who think it a simple relish account for 60%, thus indicating that the dry ham still remains far away from the dining table.

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