한국축산식품학회지 (Food Science of Animal Resources)

  • 제25권2호
  • /
  • Pages.168-174
  • /
  • 2005
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지

머루주 박의 급여가 돈육 등심의 품질에 미치는 영향

Effects on Quality Characteristics of Pork Loin Fed with Wild Grape(Vitis amurensis Ruprecht) Wine By-product

  • 정인철 (대구공업대학 식음료조리과) ;
  • 문윤희 (경성대학교 식품공학과)
  • Jung In-Chul (Department of Food, Beverage and Curinary Arts, Daegu Technical College) ;
  • Moon Yoon-Hee (Department of Food Science and Technology, Kyungsung University)
  • 발행 : 2005.06.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 머루주박 사료가 돈육의 품질에 미치는 영향을 검토하기 위하여 수행하였다. 일반성분, VBN, TBARS 및 pH는 대조구와 머루주박 급여구 사이에 차이가 없었으나 콜레스테롤 함량과 가열감량은 대조구보다 머루주박 급여구가 낮았고, 염용성 단백질 추출성은 머루주박 급여구가 높았다. (p<0.05). 돈육의 $a^{\ast}$ 및 $b^{\ast}$값이 머루주박 급여 돈육이 높았고, 지방은 대조구보다 머루주박 급여구의 $a^{\ast}$값이 높았다(p<0.05). 그러나 $L^{\ast}$값은 돈육과 지방에서 대조구와 머루주박 급여구 사이에 유의한 차이가 없었다. Cohesiveness, gumminess 및 chewiness는 대조구(각각 $66.2\%$, 428kg 및 189g)가 머루주박 급여구(각각 $61.4\%$, 357 kg 및 154 g)보다 높았다. (p<0.05). 총유리아미노산 함량은 두 시료 사이에 차이가 없었지만 공통적으로 많이 함유된 아미노산은 glutamic acid, leucine, arginine 및 aspartic acid의 순이었다. 지방산 조성에서 머루주박 급여 돈육의 arachidonic acid, EPA및 DHA함량이 대조구보다 높았다. (p<0.05) 그리고 머루주박 급여 돈육의 맛(p<0.001), 향기(p<0.05), 풍미(p<0.001), 다즙성(p<0.01) 및 전체적인 기호성(p<0.01)이 대조구보다 유의하게 높았다.

This study was carried out to investigate the feeding effect of wild grape wine by-products on pork qualities. The chemical composition, volatile basic nitrogen, thiobarbituric acid reactive substances and pH were not significantly different between control and wild grape pork, but the cholesterol and roast loss of wild grape polk. were lower than those of the control, and 1l1e salt soluble protein extractability of the control was lower than that of the wild grape pork. The Hunter's $a^{\ast}$ and $b^{\ast}$ value of wild grape polk. meat were higher than the control, the $a^{\ast}$ value of wild grape polk. meat was higher than the control, but the $L^{\ast}$ value of meat and fat were not significantly different between control and wild grape pork. The cohesiveness, gumminess and chewiness of control(respectively $66.2\%$ 428kg and 189g) were higher than wild grape polk. (respectively $61.4\%$ 357 kg and 154 g). The total amino acid composition of polk. were not significantly different between control and wild grape wine, The glutamic acid, leucine, arginine and aspartic acid were major amino acids in control and wild grape pork. The arachidonic acid $(C_{20:4})$, EPA $(C_{20:5})$ and DHA $(C_{22:6})$ of wild grape polk. were higher than those of the control. The taste (p<0.001), aroma (p<0.05), flavor (p<0.001), juiciness (p<0.01) and palatability (p<0.01) of wild grape polk. were higher than those of the control, but the texture between control and wild grape polk. were not significantly different.

키워드

참고문헌

  1. An, J. H. and Kim, Y. J. (2003) Effect of feeding mugwort powder on the physico-chemical properties of pork. Korean J. Food Sci. Ani. Resour. 23, 16-20
  2. Arganosa, G. C. and Marriott, N. G. (1989) Organic acids as tenderizers of collagen in restructured beef. J. Food Sci. 54, 1173-1176 https://doi.org/10.1111/j.1365-2621.1989.tb05949.x
  3. Baily, M. E. (1983) The Maillard reaction and meat flavor. In The Maillard reaction in food and nutrition. Waller G. R., Feather M. S., eds. American Chemical Society, Washington DC, p. 169
  4. Beuchat, L. R. and Golden, D. A. (1989) Antimicrobials occurring naturally in foods. Food Technol. 43, 134-142
  5. Buege, A. J. and Aust, S. D. (1978) Microsomal lipid peroxidation, In Methods in enzymology, Gleischer, S. and Parker, L., Academic Press Inc., New York, pp. 302-310
  6. Folch, J., Lees, M., and Sloane-Stanley, G. H. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226, 497-507
  7. Frankel, E. N., Kanner, J., German, J. B., Park, E., and Kinsella, J. E. (1993) Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine. Lancet 341, 454-457 https://doi.org/10.1016/0140-6736(93)90206-V
  8. Fremont, L. (2000) Biological effects of resveratrol. Life Sci. 66, 663-673 https://doi.org/10.1016/S0024-3205(99)00410-5
  9. Han, D., McMillin, K. W., and Godber, J. S. (1994) Hemoglobin, myoglobin, and total pigments in beef and chicken muscle: Chromatographic determination. J. Food Sci. 59, 1279-1282 https://doi.org/10.1111/j.1365-2621.1994.tb14695.x
  10. Fu, A. H., Molins, R. A., and Sebranek, J. G. (1992) Storage quality characteristics of beef rib eye steaks packed in modified atmospheres. J. Food Sci. 57, 283-287 https://doi.org/10.1111/j.1365-2621.1992.tb05477.x
  11. Hofmann, K., Hamm, R., and Bluchel, E. (1982) Neues tiber die Bestimmung der Wasserbindung des Fleisches mit Hilfe der Filterpapierpressmethode. Fleischwirtschaft 62, 87-93
  12. Hwang, I. K. and Ahn, S. Y. (1975) Studies on of the anthocyanins in wild vines. J. Korean Agric. Shem. Soc. 18, 188-193
  13. Jang, J. K. and Han, J. Y. (2002) The antioxidant ability of grape seed extracts. Korean J. Food Sci. Technol. 34, 524-528
  14. Joe, A. K., Liu, H., Suzui, M., Vural, M. E., Xiao, D., and Weinstein, I. B. (2002) Resveratrol induces growth inhibition, S-phase arrest, apoptosis, and changes in biomaker expression in several human cancer cell lines. Clin. Cancer Res. 8, 893-903
  15. Joo, S. T., Hur, S. J., Lee, J. I., Lee, J. R., Kim, D. H., Ha, Y. R., and Park, G. B. (1999) Influence of dietary onion peel on lipid oxidation, blood characteristics and antimutagenicity of pork during storage. Korean J. Anim. Sci. 41, 671-678
  16. Jin, S. K., Song, Y. M., Park, T. S., Lee, J. I., Joo, S. T., and Park, G. B. (1999) Effects of feeding medicine herbs residue on growth performance, carcass quality and production cost in finishing pigs. Korean J. Anim, Sci. 41, 365-374
  17. Jung, J. C. (1999) Effect of freezing temperature on the quality of beef loin aged after thawing. J. Korean. Soc. Food Sci. Nutr. 28, 871-875
  18. Kang, H. J. and Song, Y. S. (1997) Dietary fiber and cholesterol metabolism. J. Korean Soc. Food Sci. Nutr. 26, 358-369
  19. Kim, S. K. (1996) Deacidification of new wild grape wine. Korean J. Food & Nutr. 9, 265-270
  20. Kim, S. O., Rhee, S. J., Rhee, I. K., Joo, G. J., and Ha, H. P. (1998) Effects of dietary xylooligosaccharide on lipid level of serum in rats fed high cholesterol. J. Korean Soc. Food Sci. Nutr. 27, 945-951
  21. Korean Food & Drug Administration. (2002) Food Code, Moonyoungsa, Seoul, pp. 220
  22. Kwon, M. N., Choi, J. S., and Byun, D. S. (1993) Effect of flavonoid(+)-catechin as stabilizer in rat fed fresh and peroxidized fish oil. J. Korean Soc. Food Nutr. 22, 381-391
  23. Macheix, J. J., Sapis, J. C., and Fleuriet, A (1991) Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines. CRC Crit. Rev. Food Sci. Nutr. 30, 441-486 https://doi.org/10.1080/10408399109527552
  24. Martinez, J. and Moreno, J. J. (2000) Effect of resveratrol, a natural polyphenolic compound, on reactive oxygen species and prostaglandin production. Biochem. Pharmacol. 59, 865-870 https://doi.org/10.1016/S0006-2952(99)00380-9
  25. Min, H. Y., Park, E. J., Lee, S. K., and Cho, Y. J. (2003) Effects of grape extracts on free radical scavenging activity and inhibition of pro-inflammatory mediator production in mouse macrophage cells. Korean J. Food Sci. Technol. 35, 132-137
  26. Moon, Y. H., Kim, Y. K., Koh, C. W., Hyon, J. S., and Jung, I. C. (2001) Effect of aging period, cooking time and temperature on the textural and sensory characteristics of boiled pork loin. J. Korean Soc. Food Sci. Nutr. 30, 471-476
  27. Nam, J. H., Song, H. I., Park, C. K., Park, S. H., Kim, D. W., Moon, Y. H., and Jung, I. C. (2002) Effects of ultrasonic treatment time on the quality and palatability of fried chicken meat. Korean J. Food Sci. Ani. Resour. 22, 115-121
  28. Paolisso, G., Balbi, v., Volpe, C., Varricchio, G., Gambardella, A, Saccomanno, F., Ammendola, S., Varricchio, M., and D'Onofrio, F. (1995) Metabolic benefits deriving from chronic vitamin C supplementation in aged noninsulin dependent diabetics. J. Am. Coli. Nutr. 14, 387-392
  29. Renauds, S. and Lorgeril, M. (1992) Wine, alcohol, platelets, and the French paradox for colony heart disease. Lancet 339, 1523-1526 https://doi.org/10.1016/0140-6736(92)91277-F
  30. SAS (1988) SAS/STAT User's Guide. Release 6.03 edition, SAS Institute, Inc., Cary, NC, USA
  31. Shin, K. K., Park, H. I., Lee, S. K., and Kim, C. J. (1998) Studies on fatty acids composition of different portions in various meat. Korean J. Food Sci. Ani. Resour. 18, 261-268
  32. Stone, H. and Dide1, Z. L. (1985) Sensory evaluation practices. Academic Press Inc., NY, USA, pp. 45
  33. Yamamoto, M. (1984) Long term ginseng effects on hyperlipidemia in man with further study of its action on atherogenesis and fatty lover in rats. 4th International Ginseng Sympisium, Ginseng Research Institute, Seoul, Korea. pp. 13-20
  34. Yoo, Y. M., Ahn, J. N., Cho, S. H., Park, B. Y., Lee, J. M., Kim, Y. K., and Park, H. K. (2002) Feeding effect of ginseng by-product on characteristics of pork carcass and meat quality. Korean J. Food Sci. Ani. Resour. 22, 337-342