Changes in Haem Pigments, Peroxide Value, TBARS, Free Fatty Acid Contents and Fatty Acid Composition of Muscles from Low Fat Pork Cuts during Chilled Storage

냉장저장 중 돼지 저지방 부위 근육의 육색소, POV, TBARS, 유리지방산 함량 및 지방산 조성 변화

  • 성필남 (농촌진흥청 국립축산과학원) ;
  • 조수현 (농촌진흥청 국립축산과학원) ;
  • 김진형 (농촌진흥청 국립축산과학원) ;
  • 강근호 (농촌진흥청 국립축산과학원) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 이종문 (농촌진흥청 국립축산과학원) ;
  • 김동훈 (농촌진흥청 국립축산과학원)
  • Received : 2010.03.11
  • Accepted : 2010.04.15
  • Published : 2010.06.30


This study was conducted to investigate the changes in haem pigments, peroxide value, TBARS, free fatty acid contents and fatty acid composition of five muscles from low fat pork cuts during storage at $4^{\circ}C$ for 14 d. The myoglobin contents (Oxy, Met and Total) did not change significantly (p>0.05) as storage time increased. In addition, the peroxide value did not change significantly (p>0.05), but the thiobarbituric acid reactive substances were significantly (p<0.05) upregulated during chilled storage. The total free fatty acid contents of the longissimus dorsi muscle were significantly (p<0.05) upregulated, but the saturated, unsaturated, mono-unsaturated and poly-unsaturated fatty acid composition of the muscles did not change significantly (p>0.05) during chilled storage.


pork muscles;chilled storage;fatty acid composition


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