Browse > Article

Physicochemical Properties and Palatability of Loin from Crossbred Jeju Black Pigs  

Moon Yoon-Hee (경성대학교 식품공학과)
Publication Information
Food Science of Animal Resources / v.24, no.3, 2004 , pp. 238-245 More about this Journal
Abstract
The physicochemical properties and sensory characteristics of loins from crossbred Jeju black pigs from 4 different farms (Jl, J2, J3 and J4) were investigated. The approximate composition of loins were as follows; moisture 73.26∼74.75%, crude protein 22.78∼23.85%, crude fat 0.85∼1.81% and ash 1.23∼1.35%. The unsaturated fatty acid (60.21∼62.33%), pH (5.57∼5.70), water holding capacity (64.22∼69.40%), cooking loss (28.27∼30.45%), Hunter's L＊ (53.02∼55.64), a＊ (8.71∼9.87) and b＊ value (6.95∼7.29) of loins were not significantly different along the 4 samples (p>0.05). The crude fat contents and total amino acid (21.29%) of loin from farm J2 were higher than those from the others, and the hardness and chewiness were lower compared to those from farm Jl (p<0.05). The loin from farm J2 had a good score in sensory characteristics with regard to the taste (5.22), aroma (4.80), tenderness (5.30), juiciness (5.09) and palatability (5.33) of loins evaluated by the 7-point hedonic scale.
Keywords
Jeju black pig; physicochemical properties; palatability;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Beattie, V. R, Weatherup, R. N., Moss, B. W., and Walker, N. (1999) The effect of increasing carcass weight of finishing boars and gilts on joint composition and meat quality. Meat Sci. 52, 205-211   DOI   ScienceOn
2 Choi, Y. S., Pack, B. Y., Lee, S. K., Kim, I. S., and Kim, B. C. (2002) Composition and physico-chemical properties of vacuum packaged Korean pork loins for export during cold storage. Kor. J. Food Sci. Ani. Resour. 22, 151-157
3 Kim, B. K., Kang, S. S., and Kim, Y. J. (2001) Effects of dietary oriental medicine refuse and mugwort powder on physico-cheminal properties of Korean native pork. Kor. J. Food Sci. Ani. Resour. 21, 208-214
4 Kim, I. S., Min, J. S., and Lee, M. (1998b) Comparison of TBA, VBN, fatty acids composition, and sensory characteristics of the imported and domestic frozen pork bellies. Korean J. Anim. Sci. 40, 507-516
5 Kim, I. S., Min, J. S., Lee, S. 0., Shin, D. K., Kang, S. N., and Lee, M. (1999b) The comparison of physicochemical and microbiological quality of domestic and imported chilled pork bellies. Kor. J. Anim. Sci. 41, 317-326
6 Kim, I. S., Min, J. S., Lee, S. 0., Shin, D. K., Lee, J. I., and Lee, M. (1998c) Physicocemical and sensory Characteristics of domestic vacuum packaged pork loins for export during chilled storage. Kor. J. Anim. Sci. 40, 401-412
7 Moon, S. S., Shin, C. W., Kang, G. H., Joo, S. T., and Park, G. B. (2002) Effects of dietary activated carbon Physicochemical characteristics and fatty acid composition of pork. Kor. J. Food Sci. Ani. Resour. 22, 145-150
8 Park, G. B., Lee, J. R., Lee, H. G., Park, T. S., Lee, J. I., Kim, Y. H., and Jin, S. K. (1998) The effect of feeding oriental medicine refuse on changes in physico-chemical properties of pork with storage time. Korean J. Anim. Sci. 40, 391-400
9 Korean Food & Drug Administration (2002) Food Code. Mun-Youngsa, Seoul, pp. 211
10 Jin, S. K., Song, Y. M., Lee, J. I., Park, T. S., Joo, S. T., and Park, G. B. (1999) Effects of feeding oriental medicinal residue on physico-chemical properties of pork during storage. Kor. J. Food Sci. Ani. Resour. 19, 179-187
11 Lee, J. I., Chung, M. S., Hwangbo, J., Park, B. Y., Park, T. S., Kim, J. H., Sung, P. N., and Park, G. B. (1998) Effects of fermented sawdust feeds and powdered fish oil in diet on the shelf-life of pork. Kor. J. Anim. Sci. 40, 69-78
12 Jin, S. K., Kim, C. W., Song, Y. M., Jang, W. H., Kim, Y. B., Yeo, J. S., Kim, J. W., and Kang, K. H. (2001) Physicochemical characteristics of longissimus muscle between the Korean native pig and Landrace. Kor. J. Food Sci. Ani. Resour. 21, 142-148
13 Park, B. Y., Yoo, Y. M., Kim, J. H., Cho, S. H., Kim, S. T., Lee, M. J., and Kim, Y. K. (1999) Effect of intramuscular fat contents on meat quality of pork loins. Kor. J. Anim. Sci. 41, 59-64
14 Stone, H. and Didel, Z. L. (1985) Sensoiy evaluation practices. Academic Press INC., New York, USA, pp. 45
15 Grundy, S. M. (1986) Comparison of monounsaturated fatty acids and carbohydrates for lowering plasma cholesterol. N. Engl. J. Med. 314, 745- 751   DOI   PUBMED   ScienceOn
16 Moon, Y. H. (2002) Effects of adding polyphosphate on the water holding capacity and palatability of boiled pork loin. Korean J. Food Sci. Ani. Resour. 22, 130-136
17 Yoo, Y. M., Ahn, J. N., Cho, S. H., Park, B. Y., Lee, J. M., Kim Y. K., and Park, H. K. (2002) Feeding effects of ginseng by-product on characteristics of pork carcass and meat quality. Kor. J. Food Sci. Ani. Resour. 22, 337-342
18 Kim, B. C., Han, C. Y., Joo, S. T., and Lee, S. (1999a) Effects of displaying conditions of retail-cuts after vacuum packed storage on pork quality and shelf-life. Kor. J. Anim. Sci. 41, 75-88
19 Hofmann, K., Hamm, R., and Bluchel, E. (1982) Neues uber die Bestimmung der Wasserbindung des Fleisches mit Hilfe der Filterpapierpress Methode. FIeischwirtschaft 62, 87-93
20 Kim, I. S. and Lee, M. (1998a) Comparison of microbiological and physicochemical characteristics of the imported frozen pork bellies with domestic one. Kor. J. Anim. Sci. 40, 413-420
21 Witte, D. P., Ellis, M., Mckeith, F. K., and Wilson, E. R. (2000) Effect of dietary lysine level and environmentaltemperature during the finishing phase on the intramuscular fat content of pork. J. Anim. Sci., 78, 1272-1276
22 Warriss, P. D. and Brown, S. N. (1987) The relationships between initial pH, reflectance and exudation in pig muscle. Meat Sci. 20, 65-74   DOI   ScienceOn
23 Kim, Y. B., Rho, J. H., Richardson, I., and Wood, J. (2000) Comparison of physicochemical properties of pork from 4 different pig breeds. Kor. J. Anim. Sci. & TechnoI. 42, 195-202
24 Rhim, T. J., Chung, K. Y., and Kim, C. J. (1995) Composition and traits of carcass and tenderness of porkfrom barrows of different chronological ages. Kor. J. Food Sci. Ani. Resour. 15, 117-121
25 Folch, J., Lees, M., and Sloane-Stanley, G. H. (1957) A simple method for the isolation and purification of total lipid from animal tissue. J. Biol. Chem., 26, 497-507
26 SAS (1988) SAS/STAT User's Guide. Release 6.03 edition, SAS Institute Inc., Cary, NC, USA
27 Bae, T. J,, Kang, D. S., Choi, 0. S., Lee, Y. J., Im, K. E., and Kim, H. J. (2000) Changes in chemical components of muscle from Red Sea Bream (Pagrus major) by Ulva pertusa extract. Korean Life Sci. 10, 447-455
28 Choi, Y. I., Cho, H. G., and Kim, I. S. (1998) A study on the pysicochemical and storage characteristics of domestic chilled porks. Kor. J. Anim. Sci. 40, 59-68
29 Rhee, M. S., Lee, Y. I., Lee, S., Kim, S. H., Jang, Y. C., Koh, K. C., Hong, K. C., and Kim, B. C. (1996) Carcass traits and pork quality for purebred and crossbred pigs in Korea. Kor. J. Anim. Sci. 38, 527-535