Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Effects on Quality Characteristics of Pork Loin Fed with Wild Grape(Vitis amurensis Ruprecht) Wine By-product

머루주 박의 급여가 돈육 등심의 품질에 미치는 영향

  • Jung In-Chul (Department of Food, Beverage and Curinary Arts, Daegu Technical College) ;
  • Moon Yoon-Hee (Department of Food Science and Technology, Kyungsung University)
  • 정인철 (대구공업대학 식음료조리과) ;
  • 문윤희 (경성대학교 식품공학과)
  • Published : 2005.06.01
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Abstract

This study was carried out to investigate the feeding effect of wild grape wine by-products on pork qualities. The chemical composition, volatile basic nitrogen, thiobarbituric acid reactive substances and pH were not significantly different between control and wild grape pork, but the cholesterol and roast loss of wild grape polk. were lower than those of the control, and 1l1e salt soluble protein extractability of the control was lower than that of the wild grape pork. The Hunter's $a^{\ast}$ and $b^{\ast}$ value of wild grape polk. meat were higher than the control, the $a^{\ast}$ value of wild grape polk. meat was higher than the control, but the $L^{\ast}$ value of meat and fat were not significantly different between control and wild grape pork. The cohesiveness, gumminess and chewiness of control(respectively $66.2\%$ 428kg and 189g) were higher than wild grape polk. (respectively $61.4\%$ 357 kg and 154 g). The total amino acid composition of polk. were not significantly different between control and wild grape wine, The glutamic acid, leucine, arginine and aspartic acid were major amino acids in control and wild grape pork. The arachidonic acid $(C_{20:4})$, EPA $(C_{20:5})$ and DHA $(C_{22:6})$ of wild grape polk. were higher than those of the control. The taste (p<0.001), aroma (p<0.05), flavor (p<0.001), juiciness (p<0.01) and palatability (p<0.01) of wild grape polk. were higher than those of the control, but the texture between control and wild grape polk. were not significantly different.

본 연구는 머루주박 사료가 돈육의 품질에 미치는 영향을 검토하기 위하여 수행하였다. 일반성분, VBN, TBARS 및 pH는 대조구와 머루주박 급여구 사이에 차이가 없었으나 콜레스테롤 함량과 가열감량은 대조구보다 머루주박 급여구가 낮았고, 염용성 단백질 추출성은 머루주박 급여구가 높았다. (p<0.05). 돈육의 $a^{\ast}$ 및 $b^{\ast}$값이 머루주박 급여 돈육이 높았고, 지방은 대조구보다 머루주박 급여구의 $a^{\ast}$값이 높았다(p<0.05). 그러나 $L^{\ast}$값은 돈육과 지방에서 대조구와 머루주박 급여구 사이에 유의한 차이가 없었다. Cohesiveness, gumminess 및 chewiness는 대조구(각각 $66.2\%$, 428kg 및 189g)가 머루주박 급여구(각각 $61.4\%$, 357 kg 및 154 g)보다 높았다. (p<0.05). 총유리아미노산 함량은 두 시료 사이에 차이가 없었지만 공통적으로 많이 함유된 아미노산은 glutamic acid, leucine, arginine 및 aspartic acid의 순이었다. 지방산 조성에서 머루주박 급여 돈육의 arachidonic acid, EPA및 DHA함량이 대조구보다 높았다. (p<0.05) 그리고 머루주박 급여 돈육의 맛(p<0.001), 향기(p<0.05), 풍미(p<0.001), 다즙성(p<0.01) 및 전체적인 기호성(p<0.01)이 대조구보다 유의하게 높았다.

Keywords

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