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Effects of Conjugated Linoleic Acid-Triglyceride Additives on Quality Characteristics of Pressed Ham
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 Title & Authors
Effects of Conjugated Linoleic Acid-Triglyceride Additives on Quality Characteristics of Pressed Ham
Lee, Jeong-Ill; Ha, Young-Joo; Lee, Jae-Ryung; Joo, Young-Kuk; Kwack, Suk-Joon; Do, Chang-Hee;
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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 . 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 ) of CLA-TG treatment groups was higher than that of controls. 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.
CLA;CLA-TG;press ham;fatty acid composition;
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포도씨유 첨가가 프레스햄의 이화학적 및 조직감에 미치는 영향,이정일;양한술;정진연;문상훈;김갑돈;이진우;정재두;하영주;곽석준;박정석;

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