Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Feeding Effects of Houttuynia cordata Thunb Powder on the Quality Property of Pork Loin at Chilled Storage

어성초 분말을 급여한 돼지 등심의 냉장저장 중 품질특성의 변화

  • Kang, Min-Jung (Dept. of Hotel Culinary & Bakery, Changshin College) ;
  • Lee, Jun-Yeal (Dept. of Hotel Culinary & Bakery, Changshin College) ;
  • Shin, Jung-Hye (Dept. of Hotel Culinary Arts & Bakery, Namhae College) ;
  • Choi, Sun-Young (Dept. of Foods and Nutrition, Institute of Agriculture and Life Scineces, Gyeongsang National University) ;
  • Lee, Soo-Jung (Dept. of Foods and Nutrition, Institute of Agriculture and Life Scineces, Gyeongsang National University) ;
  • Yang, Seung-Mi (Dept. of Foods and Nutrition, Institute of Agriculture and Life Scineces, Gyeongsang National University) ;
  • Sung, Nak-Ju (Dept. of Foods and Nutrition, Institute of Agriculture and Life Scineces, Gyeongsang National University)
  • 강민정 (창신대학 호텔조리제빵과) ;
  • 이준열 (창신대학 호텔조리제빵과) ;
  • 신정혜 (남해전문대학 호텔조리제빵과) ;
  • 최선영 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 이수정 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 양승미 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 성낙주 (경상대학교 식품영양학과.농업생명과학연구원)
  • Published : 2007.02.28
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Abstract

This study was carried out to investigate the influence of feeding eosungcho (Houttuynia cordata Thunb) powder on the meat quality of porks at chilled storage. Experimental groups were divided into control group (0%, C), 5% (T1) and 10% (T2) eosungcho powder feeding group, and then administered for 12 weeks. The results of sensory evaluation for softening value and scorched smell showed the highest preference in T1 group. Overall acceptability was also the highest in T1 group than the others. Physicochemical components were analyzed for pork loins that were stored at $4^{\circ}C$ for 23 days after vacuum packing. The moisture contents of pork loins were higher in T1 group than the others. Crude lipid contents were lower in T1 and T2 groups than the control group. The pH values were not significantly different in experimental groups during storage days. The Hunt L and a values increased significantly according to storage days. The Hunt b value was increased for the initial storage days but it did not change after 9 storage days. The Warmer-Bratzler share force of all experimental groups were greatly decreased between 2 and 9 storage days and then little exchanged afterwards.

어성초 분말을 사료에 0%, 5% 및 10% 첨가하여 12주간 사육한 돼지 등심의 냉장저장 중 품질특성을 분석하였다. 어성초의 일반성분은 조섬유가 $56.8{\pm}2.6%$로 가장 높은 함량이었으며 불포화지방산인 oleic acid(C18:1)의 비율이 29.6%로 가장 높았다. 각 실험군의 관능평가 결과 어성초 분말 5% 첨가군이 연도와 누린내에서 기호도가 높게 평가되었으며 전체적인 선호도도 가장 우수하였다. 돈육 등심을 23일간 냉장 보관하면서 이화학적인 성분을 분석한 결과, 수분함량은 10% 어성초 분말 첨가 급이군에서 다소 높았으며 조지방 함량은 대조군에 비해 어성초 분말 첨가 급이군에서 유의적으로 낮은 함량이었다. pH는 실험군간 및 저장기간의 경과에 따른 유의적인 차이가 없었으며 육색 중 L값과 a값은 저장기간의 경과와 더불어 증가하는 경향이었고 b값은 저장 초기에 증가하였다가 이후에는 그 변화가 미미하였다. 전단가는 저장 2일에서 9일 사이에 가장 큰 폭으로 감소하였으며 그 이후에는 급격한 연도의 저하는 없었다.

Keywords

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