오일 급여가 돈육의 저장 중 물리,화학적 변화에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 진상근 김일석 송영민 정기화 이성대 김회윤 하경희 강양수 남기윤
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제23권 제3호, 227~235쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2003.09.30

영문 초록

The results were obtained from pigs which had been fed finishing pig diets containing 5% beef tallow(C) as control and 2% perilla seed oil(T1), 3% beef tallow and 2% squid viscera oil(T2), 3% beef tallow and 2% CLA(conjugated linoleic acid, T3). All porks were stored at 1℃ for 28 days. pH value of control group was higher than other treatments Water holding capacity(WHC) did not show any significant difference among treatments, however, WHC of C and T3 was increased as storage days increased. Protein solubility of T3 was higher than the other treatments, but the of all groups increased up to 14 days of storage and then decreased. The a^(*) value of C was higher than the others, but b^(*) value was low on 28 days of storage. Volatile base nitrogen(VBN) value of T3 showed the highest lovel, but that of T1 was lowest, Thiobarbituric acid reactive substances(TBARS) of T2 and T3 were higher than those of C and T1. In sensory analysis, meat color and overall acceptability of C were higher than those of the other treatments in raw meat, and meat appearance was higher than level in T1.

키워드

perilla seed oil squid viscera oil conjugated linoleic acid sensory analysis