Earticle

초록

영어

This study was carry out to investigate the quality comparison of ground Korean native black pork compared with modern genotype pork by different fat addition. The Korean native black pig and modern genotype pig were slaughtered at 75 kg and 105 kg of live weight, and for 240 days and 210 days of feeding periods, respectively. The ground lean pork (M. semimembranosus) mixed with ground fat (10, 20 and 30%, respectively) was stored for 9 days at 4℃. The crude fat increased as fat content increased. The pH of two porks increased significantly during storage. It was lower the Korean native black pork during storage than modern genotype pork. The WHC (water-holding capacity) of Korean native black pork was higher than modern genotype pork. The Korean native black pork maintained black reddish color because it had lower CIE L* value and higher CIE a* value than the modern genotype pork. CIE L, b*, C* and h values increased with increasing fat content in two samples but all CIE color values decreased during storage. TBARS (2-thiobarbituric acid reactive substances), POV (peroxide value) and FOX (ferrous oxidation-xylenol orange) of ground pork during storage were increased as fat content increased. Lipid oxidation of Korean native black pork occurred more rapidly than modern genotype pig. The Korean native black pork tended to contain more saturated fatty acids compared with the modern genotype pork. Especially, stearic acid and total SFA (saturated fatty acid) content had significantly higher in Korean native black pork (p<0.05).

목차

ABSTRACT
 Ⅰ. 서론
 Ⅱ. 재료 및 방법
  1. 시료의 처리와 저장
  2. 실험 방법
 Ⅲ. 결과 및 고찰
  1. 일반성분, pH 및 보수력
  2. 지방산화
  3. 색택
  4. 조직감
  5. 지방산 조성
 IV. 적요
 감사의 글
 V. 인용문헌

저자

• 이성기 [ Sung Ki Lee | 강원대학교 축산식품과학과 ] Corresponding Author
• 주명규 [ Myung-Kyu Ju | 주식회사 하림 ]
• 김용선 [ Yong Sun Kim | 강원대학교 동물자원공동연구소 ]
• 강선문 [ Sun Moon Kang | 강원대학교 축산식품과학과 ]
• 강창기 [ Chang-Gie Kang | 강원대학교 축산식품과학과 ]

참고문헌