Abstract
The influence of acetic acid (AA) dips on aerobic plate counts (APC), gram-negative bacterial counts (GNC), pH, and sensory tests of pork hams was studied during storage at 4$^{\circ}C$. Pork hams were treated by dipping in 0.5~3.0%(v/v) AA for 0~3 min. Treatments of 1.0~3.0% AA for 3 min completely (P<0.05) inhibited the GNC for 12 days of storage. Treatments of 3.0% AA for 3 min completely (P<0.05) inhibited the APC for 12 days of storage. Treatments with 1.0~3.0% AA for 0~3 min prolonged the microbiological shelf-life to 12 days of storage. Sensory evaluations of pork hams treated with acetic acid were liked less than the fresh controls due to acidic odor and whitness.
초산침지법을 이용하여 4$^{\circ}C$ 냉장시의 돼지고기 햄의 APC, GNC, pH 및 관능평가에 대한 영향을 조사하였다. 3분 동안 1.0~3.0%(v/v) 초산을 처리한 구는 12일 저장동안 GNC를 완전히 억제하였다. 3분 동안 3.0% 초산을 처리한 구는 12일 저장동안 APC를 완전히 억제하였다. 0~3분 동안 1.0~3.0% 초산을 처리한 구는 12일까지 미생물학적 저장안정성을 확장하였다. 초산으로 처리한 돼지고기 햄의 관능평가는 유기산 냄새 및 표백으로 인하여 신선한 돼지고기 햄보다 낯은 등급의 기호성을 보였다.
