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http://dx.doi.org/10.5187/JAST.2007.49.1.109

Quality Characteristics of Press Ham Containing Conjugated Linoleic Acid-Triglyceride  

Lee, Jeong-Ill (Advanced Swine Research Institute, Gyeongnam Province)
Joo, Y.K. (Advanced Swine Research Institute, Gyeongnam Province)
Kang, G.H. (Division of Animal Science, College of Agriculture, Gyeongsang National University)
Yang, H.S. (Division of Animal Science, College of Agriculture, Gyeongsang National University)
Jeong, J.Y. (Division of Animal Science, College of Agriculture, Gyeongsang National University)
Joo, S.T. (Division of Animal Science, College of Agriculture, Gyeongsang National University)
Park, G.B. (Division of Animal Science, College of Agriculture, Gyeongsang National University)
Publication Information
Journal of Animal Science and Technology / v.49, no.1, 2007 , pp. 109-120 More about this Journal
Abstract
CLA was chemically synthesized by alkaline isomerization method using corn oil. CLA-TG was synthesized by chemical reaction using sodium methoxide. For the control, 10% of back fat among the total component was only added without the annex of 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 4rd treatments, 10%, 15% and 20% of CLA-TG was respectively replaced. Manufacture press ham using CLA-TG were vacuum packaged and then stored during 1, 7, 14, 21 and 28 days at 4℃. Samples were analyzed for shear force value, sensory evaluation, TBARS, fatty acid composition and CLA content. Shear force value of control was significantly higher than that of CLA-TG treatment groups(P<0.05). All treatments were increased by the passage of storage time. No remarkable differences were found in sensory properties among control and CLA-TG treatment groups. CLA-TG treatment groups showed significantly(P<0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatment. In the change of fatty acid composition, the contents of C14:0～C20:4 were decreased significantly by CLA-TG additive. Whereas the increase level of CLA-TG additive resulted in the significantly higher unsaturated fatty acid and CLA content. Summing up the a forementioned results, press ham manufacturing with CLA-TG additive was not affected in sensory evaluation. Also, it may be assumed that the high quality press ham can be manufactured with the extent of storage period and CLA accumulation.
Keywords
CLA; CLA-TG; Press ham; Fatty acid composition;
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