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Effects of Conjugated Linoleic Acid Accumulated Pork on Fatty Acid Composition and Quality Characteristics of Press Ham  

이정일 (경상남도 첨단양돈연구소)
양한술 (경상대학교 축산과학부)
정진연 (경상대학교 축산과학부)
이진우 (경상남도 첨단양돈연구소)
이제룡 (경상남도 첨단양돈연구소)
주선태 (경상대학교 축산과학부)
도창희 (경상남도 첨단양돈연구소)
Publication Information
Food Science of Animal Resources / v.24, no.2, 2004 , pp. 135-145 More about this Journal
Abstract
The CLA used to add in diet was chemically synthesized by alkaline isomerization method with corn oil. Pigs were divided into 5 treatment groups (4 pigs/group) and subjected to one of five treatment diets (0, 1.25％ CLA for 2weeks, 2.5％ CLA for 2weeks, 1.25％ CLA for 4weeks and 2.5％ CLA for 4weeks, CLA diets; total fed diets) before slaughter. Pork loin were collected from the animals (110kg body weight) slaughtering at the commercial slaughter house. Manufacture press ham using CLA accumulated pork loin were vacuum packaged and then stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. Samples were analyzed for texture characteristics, sensory evaluation, fatty acid composition and CLA content. There was no significant difference in texture among control and CLA treatment groups. It was not clearly changed by storage time. No remarkable differences were found in sensory properties (color, flavor, texture and acceptability) between control and CLA treatment groups. It was not clearly changed by the passage of storage time. In the change of fatty acid composition, the contents of oleic, linoleic and arachidonic were decreased by dietary CLA-supplementation, whereas the increase level of CLA-supplementation resulted in the higher palmitic and stearic acid than control. As dietary CLA was increased in feed, the content of CLA in pork was increased.
Keywords
CLA; pork; press ham; fatty acid composition;
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