한국축산식품학회지 (Food Science of Animal Resources)

  • 제26권3호
  • /
  • Pages.276-283
  • /
  • 2006
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지

쑥 분말과 어유의 첨가가 계육의 지방산 조성에 미치는 영향

Effect of Mugwort Powder and Fish Oil Addition on the Fatty Acid of Chicken Meat

  • 발행 : 2006.09.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

쑥 분말 3 %, 정어리유 4 %, 쑥 분말 3 %와 정어리유 4 %를 처리구에 따라 5주간 급여한 후 도계하여, 가슴살과 다리살을 냉장온도($4{\pm}1^{\circ}C$)에서 15일간 저장하면서 지방산 조성, TBARS가, 보수성, 육즙 손실의 변화를 조사하였다. 지방산은 근육의 부위 및 쑥과 어유의 급여 수준에 관계없이 oleic acid, palmitic acid, linoleic acid, stearic acid의 순으로 함량이 높았으나, 유의성은 없었다(p<0.05). 또한 T3 처리구에서는 palmitoleic acid와 EPA, DHA의 함량이 대조구보다 많았다. TBARS가는 저장기간이 경과함에 따라 전처리구에서 증가하였고(p<0.05), 전반적으로 다리살 부위가 가슴살부위의 TBARS가 보다 높은 경향이었다. 보수력은 저장기간이 경과함에 따라 가슴살과 다리살의 보수력은 증가하는 경향이었고(p<0.05), 처리구간에서는 서로 비슷하였으며, 전반적으로 가슴살이 다리살 부위보다 보수력이 높았다. 육즙 손실은 저장기간이 경과함에 따라 전처리구에서 점차 증가하였고(p<0.05), 처리구간에서는 T1구와 T3구가 상대적으로 육즙 손실이 적었다.

This study was conducted to investigate the influence of dietary mugwort and fish oil on meat quality of chicken. Broilers were randomly assigned to one of four dietary treatment: 1) Control (commercial feed) 2) T1 (commercial feed supplemented with 3% mugwort powder) 3) T2 (commercial feed with 4% fish oil) and 4) T3 (commercial feed with 3% mugwort powder and 4% fish oil). They were fed the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at $4{\pm}1^{\circ}C$. The meat quality were analyzed for meat samples stored over a period of 0, 5, 10 and 15 days. The major fatty acids found in chicken meat were oleic acid, palmitic acid, linoleic acid, stearic acid. However, the fatty acid was not significantly different between control and treatment groups (p>0.05). Palmitoleic acid, EPA, DHA contents were higher in T3 treatment group than the control. The TBARS (thiobarbituric acid reactive substances) of all treatments significantly increased during the storage periods (p<0.05). The TBARS of the thigh was rather higher than that of the breast. The WHC (water holding capacity) of breast and thigh were significantly increased in both control and treatment groups during storage (p<0.05). WHC of the breast was rather higher than that of the thigh. The drip loss was tended to increase during the storage periods (p<0.05).

키워드

참고문헌

  1. AOAC (1994) Official methds of analysis. 15th ed, Association of Official Analytical Chemists, Washington, D.C
  2. Cherian, G., Wolfe, F. W., and Sim, J. S. (1996) Dietary oils with added tocopherols effects on egg or tissue tocopherols, fatty acids, and oxidative stability. Poultry Sci. 75: 423-431 https://doi.org/10.3382/ps.0750423
  3. Christie, W. W. (1982) Lipid analysis. Pergamon Press, A Wheaton & Co. Ltd, UK
  4. Chen, T. C. and Wailmaleongoraek, C. (1981) Effect of pH on TBA values of ground raw poultry meat. J. Food Sci. 46, 1946-1958 https://doi.org/10.1111/j.1365-2621.1981.tb04525.x
  5. Cornforth, D. P., Pearson, M. M., and Merkel, R. A. (1980) Relationship of mitochondria and sarcoplasmic reticulum to cold shortening. Meat Sci. 4, 103-112 https://doi.org/10.1016/0309-1740(80)90036-4
  6. Duncan, D. B. (1955) Multiple range and multiple F test. Biometrics., 11, 1-6 https://doi.org/10.2307/3001478
  7. Dahle, L. K, Hill, E. G., and Holman, R. T. (1962) The thiobarbituric acid reaction and autoxidations of polyunsaturated fatty acid methyl esters. Arch. Biochem. Biophys. 98, 253-264 https://doi.org/10.1016/0003-9861(62)90181-9
  8. Fernades, G. and Venkatraman, J. T. (1993) Role of omega-3 fatty acids in health and disease. Nutr. Res. 12, 19-23
  9. Folch, J. Lees, M., and Sloane-Stanley, G. H. (1975) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509
  10. Gokalp, H. T., Ockerman, H. W., Plimpton, R. F., and Harper, W. J. (1983) Fatty acid of neutral and phospholipid, rancidity scores and TBA values as influenced by packing and storage. J. Food Sci. 48, 829-841 https://doi.org/10.1111/j.1365-2621.1983.tb14910.x
  11. Gray, J. I. and Pearson, A. M. (1987) Rancidity and warm-over flavor. Adv. Meat Res. 3, 221-232
  12. Hamm, R. (1960) Biochemistry of meat hydration. Adv. in Food Res. 10, 355-359
  13. Honikel, K. O. (1987) How to measure the water holding capacity of meat? Recommendation of standarized methods. In: Evaluation and control of meat quality in pigs. Tarrant, P. V., Eikelenboom, G. and Monin, G(eds)., Marttinus Nijhoff, Dordrecht, pp. 129
  14. Honikel, K. O., Kim, C. J., and Hamm, R. (1986) Sarcomere shortening of prerigor muscles and its in fluence on drip loss. Meat Sci. 16, 267-275 https://doi.org/10.1016/0309-1740(86)90038-0
  15. Jung, I .C., Moon, Y. H., and Kang, S. J. (2004) Effects of addition of mugwort powder on the physicochemical and sensory characteristics of boiled pork. Korean J. Food Sci. Ani. Resour. 26, 15-22
  16. Kauffman, R. G., Eikelen, B. G., van der Wal, P. G., Engel, B., and Zaar, M. A. (1986) Comparison of methods to estimate water-holding capacity in post-rigor porcine muscle. Meat Sci. 18, 307-318 https://doi.org/10.1016/0309-1740(86)90020-3
  17. Kim, B. K., Kim, Y. J., and Kim, S. M. (2004) Effects of feed mugwort pelleted diet on the meat quality in pigs. Korean J. Food Sci. Ani. Resour. 24, 393-398
  18. Kim, B. K., Woo, S. C., and Kim, Y. J. (2004) Effect of mugwort pelleted diet on storage stability of pork loins. Korean J. Food Sci. Ani. Resour. 24, 121-127
  19. Kim, I. S., Min, J. S., Lee, S. O., Shin, D. K., Lee, J. I. and Lee, M. (1998) Physicochemical and sensory characteristics of domestic vacuum packaged pork loins for export during chilled storage. Korean J. Anim. Sci. 40, 401-412
  20. Kim, Y. J. (2006) Effect of feeding fish oil and mugwort pelleted addition on meat quality of pork. Korean J. Food Sci. Ani. Resour. 26, 78-84
  21. Kim, Y. J. and Park, C. I. (2002) Effects of dietary supplemental activated carbon and sardine oil on the VBN, TBARS and fatly acid of chicken meat. Korean J. Food Sci. Ani. Resour. 22, 37-43
  22. Laleye, C. L., Simard, R. E., Lee, B. H., and Holley, R. A. (1984) Shelf-life of vacuum of nitrogen packed pastrami, effects of packaging atmospheres, temperature and daration of storage on microflora changes. J. Food Sci. 49, 827-837 https://doi.org/10.1111/j.1365-2621.1984.tb13222.x
  23. Lea, C. H. (1957) Deteriorative reactions involving phospholipids and lipoproteins, J. Sci. Food Aric. 8, 1-9
  24. Leat, A. and Weber, P. C. (1988) Cardiovascular effect of n-3 fatty acids. New Eng. J. Med. 318, 549-553 https://doi.org/10.1056/NEJM198803033180905
  25. Lee, C. H., Han, K. H., Choi, J. S., Kim, C. Y., and Cho, J. K. (1999) Effect of murgwort-water extracts on cadmium toxicity in rats. Kor. J. Food Sci. Ani. Resour. 19, 188-197
  26. Lee, T. B. (1965) Medical botany. Dongmyungsa, Seoul, Korea, pp. 34-72
  27. Lim, S. S., Kim, M. H., and Lee, J. H. (1997) Effect of Artemisia princeps var. orientalis and Circium japonicum var. ussurience on liver function, body lipid and bile acid of hyperlipidemic rat. Kor. J. Nutr. Soc. 30, 797- 802
  28. Lim, S. S. and Lee, J. H. (1997) Effect of Artemisia princeps var. orientalis and Circium japonicum var. ussuriense on serum lipid of hyperlipidemic rat. Kor. J. Nutr. Soc. 30, 12-18
  29. Matsuzaki, T. and Hara, Y. (1985) Antioxidative activity of tea leaf catechins, Nippon Nogeitagaku Kaishi. 59, 35-40
  30. Moon, Y. H., Kang, S. J. Kim, Y. K., Yang, J. B., Jung, I. C., and Hyon, J. S. (2003) Effect of addition of mugwort powder and carcass grade on the quality characteristics of pork patty. Korean J. Food Sci. Ani. Resour. 23, 97-102
  31. Palanska, O. and Nosal, V. (1991) Meat quality of bulls and heifers of commercial cross breeds of the improved Slovak Spotted Cattle with the Limousine breed. Vedecke Prace Vyskumbneho Ustaru Zivocisnej Vyroby Nitre (CSFR). 24, 59-68
  32. Park, C. I. (2002) Effect of dietary mugwort on the physico-chemical properties of chicken meat. Korean J. Food Sci. Ani. Resour. 24, 225-231
  33. Park, C. I. and Kim, Y. J. (2004) Effect of mugwort and fish oil addition on the meat quality of chicken. Korean J. Food Sci. Ani. Resour. 24, 225-231
  34. Park, C. I. Kim. Y. K., and Kim, Y. J. (2002) lnfluence of dietary supplemental sardine oil on storage and processing characteristics of broiler. Korean J. Food Sci. Ani. Resour. 22, 8-12
  35. Park, G. B., Kim, Y. J., Lee, H. G., Kim, J. S., and Kim, Y. H. (1988) Changes in freshness of meats during postmortem storage. Korean J. Ani. Sci. 30, 561-570
  36. Pearson, M. D., Colins-Thompson, D. L., and Ordal, Z. J. (1970) Microbiological sensory and pigment changes of aerobically and anaerobically packcaged deef. Food Technol. 24, 1171-1179
  37. Pearson, A. M., Gray, J. I. Wolzak, A. M., and Horenstein, N. A. (1983) Safety implications of oxidized lipids in muscle foods. Food Technol. 37, 121-129
  38. Sanders, T. A. B. (1985) The importance of ecosapen-taenoic acid and docosahexaenoic acids. In: The role of fats in human nutrition. Padrey, F. B. and Podmore, J. (eds), Ellis Horwood Ltd, pp. 101
  39. SAS(1988) SAS/STAT Software for PC. Release 6.03, SAS institute Inc., Cray. NC. USA
  40. Sinnhuber, R. O. and Yu, T. C. (1958) 2-Thiobarbituric acid method for the measurement of rancidity in fishery products. 2. The quantitative determination of malonaldehyde. Food Technol. 12, 9-15
  41. Simopoulos, A. P. (1991) Omega-3 fatty acids in health. and disease and in growth and development. Am. J. Clin. Nutr. 54, 438-449 https://doi.org/10.1093/ajcn/54.3.438
  42. Thomas, L. H., Sandra, A. S., James, A. H., and Demetrios, S. S. (1987) Polyunsaturated fatty acid and fat in fish flesh for selecting species for health benefits. J. Food Sci. 52, 1209-1213 https://doi.org/10.1111/j.1365-2621.1987.tb14045.x
  43. Turner, E. W., Paynter, W. D., Montie, E. J. Basserkt, M. W., Struck, G. M., and Olson, F. C. (1954) Use of 2-thiobarbituric acid reagent to measure rancidity of frozen pork. Food Technol. 8, 326-335
  44. Weyerstahl, P., Kaul, V. K., Weirauch, M., and Marschall-Weyerstahl, H. (1987) Volatile constituents of Artemisia tridentate oil. Planta Media. 53, 508-512 https://doi.org/10.1055/s-2006-962796
  45. Witte, V. C., Krause, G. F., and Baile, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 582-591 https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
  46. Wu, F. Y. and Smith, S. B. (1987) Ionic strength and myofibrillar protein solubilization. J. Ani. Sci. 65, 597-601 https://doi.org/10.2527/jas1987.652597x
  47. Younathan, M. T. (1985) Causes and prevention of warmed over flavor. Reciprocal Meat Conf. Proc. 54, 97-116
  48. 송계원, 성삼경, 채영석, 이유방, 김현욱, 강통삼, 송인상, 이무하, 배석연, 한석현 (1984) 식육과 육제품의 과학. 선진문화사, pp. 341