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Changes in Haem Pigments, Peroxide Value, TBARS, Free Fatty Acid Contents and Fatty Acid Composition of Muscles from Low Fat Pork Cuts during Chilled Storage
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 Title & Authors
Changes in Haem Pigments, Peroxide Value, TBARS, Free Fatty Acid Contents and Fatty Acid Composition of Muscles from Low Fat Pork Cuts during Chilled Storage
Seong, Pil-Nam; Cho, Soo-Hyun; Kim, Jin-Hyoung; Kang, Geun-Ho; Park, Beom-Young; Lee, Jong-Moon; Kim, Dong-Hoon;
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This study was conducted to investigate the changes in haem pigments, peroxide value, TBARS, free fatty acid contents and fatty acid composition of five muscles from low fat pork cuts during storage at for 14 d. The myoglobin contents (Oxy, Met and Total) did not change significantly (p>0.05) as storage time increased. In addition, the peroxide value did not change significantly (p>0.05), but the thiobarbituric acid reactive substances were significantly (p<0.05) upregulated during chilled storage. The total free fatty acid contents of the longissimus dorsi muscle were significantly (p<0.05) upregulated, but the saturated, unsaturated, mono-unsaturated and poly-unsaturated fatty acid composition of the muscles did not change significantly (p>0.05) during chilled storage.
pork muscles;chilled storage;fatty acid composition;
 Cited by
가열 양념돈육의 품질 및 기호성에 미치는 적포도주 숙성효과,박경숙;이경수;최영준;박현숙;문윤희;정인철;

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