Quality Characteristics of Press Ham Containing Conjugated Linoleic Acid-Triglyceride

Conjugated linoleic acid-triglyceride가 함유된 프레스햄 품질특성

  • Lee, Jeong-Ill (Advanced Swine Research Institute, Gyeongnam Province) ;
  • Joo, Y.K. (Advanced Swine Research Institute, Gyeongnam Province) ;
  • Kang, G.H. (Division of Animal Science, College of Agriculture, Gyeongsang National University) ;
  • Yang, H.S. (Division of Animal Science, College of Agriculture, Gyeongsang National University) ;
  • Jeong, J.Y. (Division of Animal Science, College of Agriculture, Gyeongsang National University) ;
  • Joo, S.T. (Division of Animal Science, College of Agriculture, Gyeongsang National University) ;
  • Park, G.B. (Division of Animal Science, College of Agriculture, Gyeongsang National University)
  • 이정일 (경상남도 첨단양돈연구소) ;
  • 주영국 (경상남도 첨단양돈연구소) ;
  • 강근호 (경상대학교 축산과학부) ;
  • 양한술 (경상대학교 축산과학부) ;
  • 정진연 (경상대학교 축산과학부) ;
  • 주선태 (경상대학교 축산과학부) ;
  • 박구부 (경상대학교 축산과학부)
  • Published : 2007.02.28


CLA was chemically synthesized by alkaline isomerization method using corn oil. CLA-TG was synthesized by chemical reaction using sodium methoxide. For the control, 10% of back fat among the total component was only added without the annex of CLA-TG. For the first treatment, 5% of CLA-TG among the lard component added into the press ham was replaced. For the 2nd, 3rd and 4rd treatments, 10%, 15% and 20% of CLA-TG was respectively replaced. Manufacture press ham using CLA-TG were vacuum packaged and then stored during 1, 7, 14, 21 and 28 days at 4℃. Samples were analyzed for shear force value, sensory evaluation, TBARS, fatty acid composition and CLA content. Shear force value of control was significantly higher than that of CLA-TG treatment groups(P<0.05). All treatments were increased by the passage of storage time. No remarkable differences were found in sensory properties among control and CLA-TG treatment groups. CLA-TG treatment groups showed significantly(P<0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatment. In the change of fatty acid composition, the contents of C14:0~C20:4 were decreased significantly by CLA-TG additive. Whereas the increase level of CLA-TG additive resulted in the significantly higher unsaturated fatty acid and CLA content. Summing up the a forementioned results, press ham manufacturing with CLA-TG additive was not affected in sensory evaluation. Also, it may be assumed that the high quality press ham can be manufactured with the extent of storage period and CLA accumulation.


CLA;CLA-TG;Press ham;Fatty acid composition


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