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http://dx.doi.org/10.5851/kosfa.2007.27.1.8

Effects of Conjugated Linoleic Acid-Triglyceride Additives on Quality Characteristics of Pressed Ham  

Lee, Jeong-Ill (Advanced Swine Research institute, Gyeongnam Province)
Ha, Young-Joo (Advanced Swine Research institute, Gyeongnam Province)
Lee, Jae-Ryung (Advanced Swine Research institute, Gyeongnam Province)
Joo, Young-Kuk (Advanced Swine Research institute, Gyeongnam Province)
Kwack, Suk-Joon (Advanced Swine Research institute, Gyeongnam Province)
Do, Chang-Hee (Advanced Swine Research institute, Gyeongnam Province)
Publication Information
Food Science of Animal Resources / v.27, no.1, 2007 , pp. 8-15 More about this Journal
Abstract
Conjugated linoleic acid (CLA) was chemically synthesized using the alkaline isomerization method of com oil. CLA-TG was synthesized by reaction with sodium methoxide. Five different treatments were devised based on differences in the amount of CLA-TG added into the pressed han. for controls, 10% of pork back fat among the total component was only added without any CLA-TG. For the first treatment, 5% of CLA-TG among the lard component added into the press ham was replaced. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of CLA-TG was respectively replaced. Pressed ham manufactured using CLA-TG was vacuum packaged and then stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color), and texture characteristics. Typical chemical composition characteristics (moisture, crude protein, crude fat) were not significantly different between controls and CLA-TG treatment groups. Crude fat content of CLA-TG treatment groups was significantly lower than that of controls (p<0.05). pH values of controls was higher than that of CLA-TG treatment groups. The pH of control and CLA-TG treatment groups increased significantly as the storage period increased (p<0.05). Meat color (CIE $L^*,\;b^*$) of CLA-TG treatment groups was higher than that of controls. $a^*$ values were decreased by replacement of CLA-TG, but appeared to be unaffected by storage length. There was no significant difference in texture between controls and CLA-TG treatment groups. Based on these findings, we conclude that the physico-chemical properties and texture characteristics of manufactured pressed ham were not affected by CLA-TG addition. Also, our results indicate that high-quality pressed ham can be manufactured with CLA accumulation.
Keywords
CLA; CLA-TG; press ham; fatty acid composition;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
Times Cited By SCOPUS : 2
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