Earticle

초록

영어

This study was conducted to investigate the quality characteristics, anti-oxidation activity and di-peptide (anserine, carnosine) contents of marinated pork loin from Korean native black pig (KNBP) and crossbred of Landrace×Yorkshire×Durock (LYD) by addition of fruits (pineapple and gold kiwi). Sliced pork loin (13~15 mm) was marinated in three different treatments: 1) no fruits addition, 2) with seasoning and pineapple for 5 h, 3) with seasoning and kiwi for 5 h. Addition of fruits significantly decreased pH, hardness and chewiness of marinated KNBP and LYD pork loin. Anti-oxidation activity in pork were significantly increased by addition of fruits. Especially, addition of gold kiwi in the pork loin marinated for 5 h showed the highest anti-oxidation activity and carnosine contents. Also, it showed the highest score in the sensory characteristics (juiciness and tenderness). These results suggested that the pork loin marinated with gold kiwi for 5 h could be one of the solutions to enhance quality characteristics of marinated KNBP and LYD.

목차

ABSTRACT
 Ⅰ. 서론
 Ⅱ. 재료 및 방법
  1. 실험 재료
  2. KNBP 및 LYD 돈육 등심의 마리네이드 처리
  3. pH
  4. 물성특성(Hardness and Chewiness)
  5. SDS-PAGE(Sodium dodecyl sulfate-poly acrylamide gel electrophoresis)
  6. 항산화 활성
  7. Di-peptide(carnosine과 anserine) 함량
  8. 관능특성
  9. 통계분석
 Ⅲ. 결과 및 고찰
  1. pH
  2. 물성특성(Hardness and Chewiness)
  3. 단백질 분해 프로파일(SDS-PAGE)
  4. 항산화 활성(DPPH 라디칼 소거능, FRAP 활성)
  5. Di-peptide(carnosine과 anserine) 함량
  6. 관능적 특성
 Ⅳ. 요약
 사사
 Ⅴ. REFERENCES

저자

• 김희진 [ Hee-Jin Kim | 강원대학교 동물응용과학부 축산식품과학전공 ]
• 김동욱 [ Dongwook Kim | 강원대학교 동물응용과학부 축산식품과학전공 ]
• 김혜진 [ Hye-Jin Kim | 강원대학교 동물응용과학부 축산식품과학전공 ]
• 전기홍 [ Ki-Hong Jeon | 한국식품연구원 식품가공기술연구센터 ]
• 장애라 [ Aera Jang | 강원대학교 동물응용과학부 축산식품과학전공 ] Corresponding author

참고문헌