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Feeding Effects of Zeolite on the Quality Property of Pork Loin

제올라이트 급여가 돼지고기 등심 품질에 미치는 영향

  • Kim, Cheong-Bin (Dept. of Physics Education, Sunchon National University) ;
  • Yang, Chul-Ju (Dept. of Animal Science and Technology, Sunchon National University) ;
  • Shim, Ki-Hoon (Dept. of Food & Cooking Science, Sunchon National University) ;
  • Jung, Hyun-Sook (Dept. of Food & Cooking Science, Sunchon National University) ;
  • Choi, Ok-Ja (Dept. of Food & Cooking Science, Sunchon National University)
  • 김정빈 (순천대학교 사범대학 물리교육과) ;
  • 양철주 (순천대학교 생명산업과학대학 동물자원학과) ;
  • 심기훈 (순천대학교 생명산업과학대학 조리과학과) ;
  • 정현숙 (순천대학교 생명산업과학대학 조리과학과) ;
  • 최옥자 (순천대학교 생명산업과학대학 조리과학과)
  • Received : 2013.08.08
  • Accepted : 2013.08.21
  • Published : 2013.12.31

Abstract

The effect of zeolite on the quality properties of fresh and broiled pork loin was investigated using 84 pigs that were fed with different feed ration of zeolite (0, 0.5, 1.0 and 2.0% zeolite) for 3 months. The pH of fresh pork loin fed with 0% and 2.0% zeolite was 5.95, which was higher than those of others (P<0.05). The cooking loss of fresh pork loin fed with 0.5% and 1.0% zeolite were 26.24% and 26.42%, respectively, which was higher than those of others (P<0.05). The dissolution crude lipid of 1.0% zeolite (3.11%) was highest, but that of 0% zeolite was lowest (P<0.05). L and a values were highest in fresh pork fed with 1.0% zeolite, however, b value was highest in fresh pork fed with 2.0% zeolite (P<0.05). In the results of L value of the broiled pork loin, the feed ration with 0% zeolite was highest (75.49) and decreased as the feed ration of zeolite increased (P<0.05). The a and b values were highest in broiled pork fed with 0.5% zeolite (P<0.05). The hardness, springiness, gumminess and chewiness of fresh and broiled pork loin fed with 2.0% zeolite were highest and increased as the feed ration of zeolite increased (P<0.05). In the result of sensory evaluation in broiled pork loin, color preference was increased as the feed ration of zeolite increased (P<0.05). Taste preference was highest in the 1.0% zeolite (10.70), followed by 2.0% (8.72), 0.5% (7.64), and 0% zeolite (6.44) (P<0.05). Flavor and appearance preferences were not significantly different between the groups. Texture preference was decreased as the feed ration of zeolite increased. The overall preference was highest in the 1.0% with zeolite (10.80), followed by 0.5% (10.04), 0% (8.41), and 2.0% (7.92) with zeolite (P<0.05). In conclusion, the optimal feed ration of zeolite for broiled pork loin was between 0.5 and 1.0% zeolite.

Acknowledgement

Supported by : 중소기업청

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  1. Effect of Dietary Supplementation of Zeolite on the Quality of Pork Shoulder Before and After Cooking vol.30, pp.2, 2014, https://doi.org/10.9724/kfcs.2014.30.2.193