제주도 개량 흑돼지 고기의 이화학적 및 관능적 품질 특성

• 발행기관: 한국축산식품학회
• 저자명: 문윤희
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제24권 제3호, 238~245쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.09.30

영문 초록

The physicochemical properties and sensory characteristics of loins from crossbred Jeju black pigs from 4 different farms (J1, J2, J3 and J4) were investigated. The approximate composition of loins were as follows; moisture 73.26~74.75%, crude protein 22.78~23.85%, crude fat 0.85~1.81% and ash 1.23~1.35%. The unsaturated fatty acid (60.21~62.33%), pH (5.57~5.70), water holding capacity (64.22~69.40%), cooking loss (28.27~30.45%), Hunter`s L^(*) (53.02~55.64), a^(*) (8.71~9.87) and b^(*) value (6.95~7.29) of loins were not significantly different along the 4 samples (p0.05). The crude fat contents and total amino acid (21.29%) of loin from farm J2 were higher than those from the others, and the hardness and chewiness were lower compared to those from farm J1 (p

키워드

Jeju black pig physicochemical properties palatability