Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Comparison of Quality Characteristics of Korean Native Black Pork and Modern Genotype Pork during Refrigerated Storage after Thawing

해동시킨 재래흑돼지육과 개량종 돼지육의 냉장저장중 품질비교

  • Kang, Sun-Moon (Department of Animal Product and Food Science, Kangwon National University) ;
  • Kang, Chang-Gie (Department of Animal Product and Food Science, Kangwon National University) ;
  • Lee, Sung-Ki (Department of Animal Product and Food Science, Kangwon National University)
  • 강선문 (강원대학교 동물식품응용과학과) ;
  • 강창기 (강원대학교 동물식품응용과학과) ;
  • 이성기 (강원대학교 동물식품응용과학과)
  • Published : 2007.03.31
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Abstract

This study was carried out to compare the quality characteristics of korean native black pork (KNP) and modern genotype pork (MGP) during refrigerated storage after thawing. M. longissimus from 5 Korean native black barrows of 65.3 kg and 5 modern genotype barrows ($Landrace{\times}Yorkshire{\times}Duroc$) of 114.3 kg were frozen at $-80^{\circ}C$ for 1 month and stored at $2{\pm}0.3^{\circ}C$ for 7 days. The carcass weight and dressing percentage was significantly lower in pork from Korean native black pigs than modern genotype pigs (p<0.05). The crude fat and sensory quality were significantly higher in KNP than in MGP (p<0.05), and moisture, myristic acid, gamma-linolenic acid, linolenic acid, and cis-5,8,11,14,17-eicosapentaenoic acid levels were significantly lower in KNP (p<0.05). The pH value was significantly higher in KNP than in MGP after 5 days of storage (p<0.05). Drip loss was significantly lower in KNP than in MGP during storage (p<0.05). The TBARS value was significantly higher in KNP than in MGP after 5 days of storage (p<0.05). Overall, KNP had lower moisture and unsaturated fatty acid levels relative to MGP and showed less oxidative stability during storage, however it had higher crude fat content, water-holding capacity, sensory quality and color stability than MGP.

본 연구는 해동후 냉장시킨 재래흑돼지육과 개량종 돼지육의 육질을 비교함으로서 재래흑돼지육에 대한 기초자료를 제시하고자 실시하였다. 생시체중이 65.3 kg인 재래흑돼지 거세돈 5두와 114.3 kg인 개량종 돼지 거세돈($Landrace{\times}Yorkshire{\times}Duroc$) 5두의 등심(M. longissimus)을 $-80^{\circ}C$에서 1개월 동안 냉동하고 해동한 후 $2{\pm}0.3^{\circ}C$에서 7일 동안 저장하였다. 도체중과 지육율은 재래흑돼지가 개량종 돼지보다 낮았다(p<0.05). 일반성분에서 수분 함량은 재래흑돼지육이 개량종 돼지육보다 낮았지만(p<0.05), 조지방 함량은 높았다(p<0.05). pH는 재래흑돼지육이 저장 5일까지 높았으며(p<0.05), 드립감량은 재래흑돼지육이 저장기간 동안 낮았다(p<0.05). TBARS는 재래흑돼지육이 저장 5일부터 유의적으로 높았다(p<0.05). 표면육색은 저장기간 동안 $L^*,\;h^0$ 값에서 재래흑돼지육이 낮았으며(p<0.05), $a^*,\;b^*,\;C^*$ 값에서는 높았다(p<0.05). 지방산 조성은 myristic acid, gamma-linolenic acid, linolenic acid, cis-5,8,11,14,17-eicosapentaenoic acid에서 재래흑돼지육이 개량종 돼지육보다 낮았으며(p<0.05), 신선육과 가열육의 관능적 기호도는 재래흑돼지육이 높았다(p<0.05). 따라서 재래흑돼지육은 개량종 돼지육보다 수분 및 일부 불포화지방산 함량이 낮고 저장중 지방산화가 촉진되었지만, 조지방 함량이 높고 보수력, 관능적 기호도 및 색택이 우수하였다.

Keywords

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