Comparison of Quality Characteristics of Korean Native Black Pork and Modern Genotype Pork during Refrigerated Storage after Thawing

Kang, Sun-Moon; Kang, Chang-Gie; Lee, Sung-Ki

doi:10.5851/kosfa.2007.27.1.1

Title & Authors

Comparison of Quality Characteristics of Korean Native Black Pork and Modern Genotype Pork during Refrigerated Storage after Thawing
Kang, Sun-Moon; Kang, Chang-Gie; Lee, Sung-Ki;

Abstract

This study was carried out to compare the quality characteristics of korean native black pork (KNP) and modern genotype pork (MGP) during refrigerated storage after thawing. M. longissimus from 5 Korean native black barrows of 65.3 kg and 5 modern genotype barrows ( ${$Landrace{\times}Yorkshire{\times}Duroc$}$ ) of 114.3 kg were frozen at ${$-80^{\circ}C$}$ for 1 month and stored at ${$2{\pm}0.3^{\circ}C$}$ for 7 days. The carcass weight and dressing percentage was significantly lower in pork from Korean native black pigs than modern genotype pigs (p<0.05). The crude fat and sensory quality were significantly higher in KNP than in MGP (p<0.05), and moisture, myristic acid, gamma-linolenic acid, linolenic acid, and cis-5,8,11,14,17-eicosapentaenoic acid levels were significantly lower in KNP (p<0.05). The pH value was significantly higher in KNP than in MGP after 5 days of storage (p<0.05). Drip loss was significantly lower in KNP than in MGP during storage (p<0.05). The TBARS value was significantly higher in KNP than in MGP after 5 days of storage (p<0.05). Overall, KNP had lower moisture and unsaturated fatty acid levels relative to MGP and showed less oxidative stability during storage, however it had higher crude fat content, water-holding capacity, sensory quality and color stability than MGP.

Keywords

Korean native black pork;drip loss;color stability;oxidative stability;fatty acid composition;sensory quality;

Language

Korean

Cited by

5time(s) in KSCD

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2.

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4.

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5.

돔배기 저장중 염처리와 포장방법이 품질에 미치는 영향,이혜림;박효진;이신호;윤광섭;

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