Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Amino Acid Contents and Meat Quality Properties on the Loin from Crossbred Black and Crossbred Black and Crossbred Pigs Reared in Jejudo

제주도에서 사육된 개량 흑돼지와 비육돈 등심의 아미노산 함량 및 육질 특성

  • Yang Seung-Joo (Jejudo Provincial Government) ;
  • Kim Young-Kil (Faculty of Food Science, Dong-A University) ;
  • Hyon Jae-Suk (Department of Tourism Industry, Jeju College of Technology) ;
  • Moon Yoon-Hee (Department of Food Science and Technology, Kyungsung University) ;
  • Jung In-Chul (Faculty of Food Beverage and Culinary Arts, Daegu Technical College)
  • 양승주 (제주도청) ;
  • 김영길 (동아대학교 식품과학부) ;
  • 현재석 (제주산업정보대학 관광식품산업계열) ;
  • 문윤희 (경성대학교 식품공학과) ;
  • 정인철 (대구공업대학 식음료조리과)
  • Published : 2005.03.01
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Abstract

The amino acid contents, physical and sensory properties for the loins of crossbred pigs (JJ90: live weight of 90∼100 kg; and JJ110: live weight of 110∼120 kg) and crossbred Jeju black pig (JB90: live weight of 90∼100 kg) were evaluated to investigate their quality. The total contents of structural amino acid, which were 18.15∼20.22% for all the samples without showing significant differences, included significant amount of glutamic acid, aspartic acid, lysine and leucine. The free amino acid content was 0.486% for JB90, which was greater than JJ90 and JJ110. Also, significant amount of taurine, serine, glycine, alanine, valine, and leucine could be observed in the free amino acid content of the samples. The redness (a/sup */) and yellowness (b/sup */) of JB90 were significantly higher titan those of JJ90 and JJ110. The water holding capacity, hardness, chewiness, juiciness and palatability of JJ110 and JB90 were higher than those of JJ90, but their difference was not significant.

제주도산 돼지의 품질 특성을 알아보기 위하여 생체중 90∼100 kg(JJ90) 및 110∼120 kg(JJ110)의 일반돼지와 생체중 90∼100 kg(JB90)의 개량 흑돼지 등심에 대한 구성 아미노산과 유리 아미노산 함량, pH, 보수력, 경도, 씹힘성, 색도 및 기호도를 평가하였다. 구성 아미노산 총량은 18.15∼20.22%로 시료들 사이에 유의한 차이가 없었으며, 모두 glutamic acid, aspartic acid, lysine 및 leucine이 많이 함유되어 있었다. 유리아미노산 총량은 JB90이 0.891%로 JJ90과 JJ110보다 많았으며, taurine, serine, glycine, alanine, valine과 leucine이 유의적으로 높게 나타났다. 적색도 및 황색도는 JB90이 JJ90과 JJ110보다 유의적으로 높았다. 보수력, 경도, 씹힘성, 다즙성 및 종합적인 기호도는 JJ90보다 JJ110과 JB90이 우수하였으나 유의적 차이가 나타나지 않았다.

Keywords

References

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