Conjugated Linoleic Acid(CLA)가 축적된 돈육의 저장기간중 이화학적 특성변화

• 발행기관: 한국축산식품학회
• 저자명: 이정일 정재두 이진우 이제룡 정진연 양한술 주선태
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제23권 제3호, 236~249쪽, 전체 14쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2003.09.30

영문 초록

To investigate the effects of dietary conjugated linoleic acid on changes of physicochemical properties of pork. Twenty pigs were divided into 5 treatment groups and subjected to each experimental diet(0, 1.25% and 2.5% CLA for 2 weeks, 1.25% and 2.5% CLA for 4 weeks, as total fed diet before slaughtering(about 110kg). Pork loin samples were aerobically packed and stored for 14 days at 4℃. Samples were then analyzed for general compositions, physicochemical characteristies and sensory evaluation. pH value of CLA fed group pork was significantly increased than that of control group(p

키워드

CLA pork physicochemical properties storage time