Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Comparison of Meat Quality, Nutritional, and Sensory Properties of Korean Native Pigs by Gender

재래돼지의 성별에 따른 육질, 영양학적 조성 및 관능특성 비교

  • Published : 2007.12.30
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Abstract

A total of 40 Korean native pigs (gilt 21, boar 19) were used to investigate the meat quality, nutritional and sensory properties by gender. Gilts had significantly lower moisture and ash contents (%) than boars, but protein contents were not significantly different between the gender (p<0.05). Gilts contained high intramuscular fat contents were significantly lower in Warner-Bratzler shear force (WBS) and Water holding capacity (WHC) when compared to those of boars. There was no significant difference in meat color L (lightness) and a (redness) values between the gender (p>0.05), but gilt had higher b (yellowiness) values than boar. Regarding amino acid compositions, there were glutamic acid (3.25%), aspartic acid (1.94%) lysine (1.83%), leucine (1.77%), alanine (1.17%) and arginine (1.15%) for gilts and boars. There were no significant differences in the contents of the minerals such as calcium, potassium, phosphorous, sodium, magnesium, iron, zinc and copper (p>0.05). The results of fatty acid composition showed that gilts had significantly higher C16:1n7, C18:1n9, in intramuscular fat., whereas they had significantly higher contents of C14:0, C16:0, C20:1n9, C20:5n3 in subcutaneous fat than boars (p<0.05). Boars had significantly higher contents of C18:0, C18:1n7, C18:2n6, C20:1n9, C20:4n6, C22:4n6 in intramuscular fat and they had significantly higher contents of C18:2n6, C22:4n6 than gilts in subcutaneous fat (p<0.05). In sensory evaluation, gilts had significantly higher scores in juiciness, tenderness and flavor when compared to boars (p<0.05).

본 연구는 약 192일령의 총 40두(암 21, 수 19) 재래돼지의 일반성분 조성을 성별에 따라 비교한 결과 단백질 함량은 차이가 없었으나 지방함량은 암퇘지가 유의적으로 높게 나타난 반면에 수분 및 회분함량은 수퇘지가 더 높은 것으로 나타났다(p<0.05). 육질특성에서 암퇘지가 수퇘지와 비교하여 보수력이 높고 전단력이 유의적으로 낮은 것으로 분석되었으나(p<0.05) 가열감량은 성별간에 유의적인 차이가 없는 것으로 나타났다. 육색에서는 백색도 및 적색도는 암퇘지와 수퇘지 모두 비슷하였으나 황색도는 암퇘지가 더 높은 것으로 나타났다(p<0.05). 재래돼지 등심육의 아미노산 조성 및 무기물 조성은 모두 성별 간에 유의적인 차이가 없었다(p>0.05). 그러나 지방산 조성에서는 암퇘지가 근내지방층에 C16:1n7, C18:1n9 함량이 수퇘지보다 유의적으로 더 많았고, 등지방층에서는 C14:0, C16:0, C20:1n9, C20:5n3이 수퇘지보다 유의적으로 더 많았다(p<0.05). 반면에 수퇘지는 근내지방층에는 C18:0, C18:1n7, C18:2n6, C20:1n9, C20:4n6, C22:4n6이 더 많았고, 등지방층에는 C18:2n6, C22:4n6 함량이 암퇘지보다 유의적으로 많은 것으로 나타났다(p<0.05). 관능특성에서 암퇘지가 수퇘지와 비교하여 다즙성, 연도, 향미에서 더 우수한 것으로 나타났다(p<0.05). 결론적으로 본 연구는 재래돼지 성별에 따른 성분조성 및 육질특성을 비교한 것으로 앞으로 재래돼지에 대한 적절한 품질인증기준을 설정하는데 중요한 기초자료로 이용될 수 있을 것으로 생각된다.

Keywords

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