Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Physicochemical Properties and Palatability of Pork Fed with Tangerine-Peel

감귤 껍질을 급여한 돈육의 물리화학적 특성 및 기호성

  • Jung In-Chul (Division of Food Beverage and Culinary Arts, Daegu Technical College) ;
  • Park Kyung-Sook (Division of Hotel Culinary Art and Nutrition, Daegu Technical College) ;
  • Yang Tae-Ik (Jeju Animal Science and Industrial Technology Center) ;
  • Moon Yoon-Hee (Dept. of Food Science and Technology, Kyungsung University) ;
  • Yang Seung-Joo (Jeju Provincial Government) ;
  • Youn Dong-Hwa (Dept. of Skin Care, Daegu Technical College)
  • Published : 2006.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the possible for utilization of garbage in pig feed by investigating the functional characteristics of pork from pigs fed tangerine-peels. The samples consisted of the pork loin from pigs not fed with tangerine-peel (control), the pork loin fed with 3% and 5% tangerine-peel during growing and finishing period (TP-1), and fed with 6% and 10% tangerine-peel during growing and finishing period (TP-2) there is no respective comparison here. The pH, VBN content TBARS value, bacterial counts, surface color, water holding capacity, loss degree and rheological properties of the samples were determined by physicochemical properties, and the sensory scores were evaluated. The pH, TBARS value, surface color, water holding capacity and loss degree were not different among the samples, but the VBN content and bacterial counts of TP-1 and TP-2 were significantly lower than those of the control (p<0.05). The hardness, springiness, cohesiveness, gumminess and chewiness, taste, aroma, tenderness and juiciness were not different among the samples, but the shear force value and palatability of TP-1 were the highest among the samples (p<0.05).

Keywords