Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Lipid Oxidation and Color Stability of Korean Native Black Pork and Modern Genotype Pork under Light-Exposure during Refrigerated Display

진열중 조도 처리에 따른 재래종 돈육과 개량종 돈육의 지방산화 및 육색 안정성 비교

  • Kang, Sun-Moon (Department of Animal Products and Food Science, Kangwon National University) ;
  • Lee, Sung-Ki (Department of Animal Products and Food Science, Kangwon National University)
  • 강선문 (강원대학교 동물식품응용과학과) ;
  • 이성기 (강원대학교 동물식품응용과학과)
  • Published : 2007.08.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study compared lipid oxidation and color stability of M. longissimus from five Korean native black barrows (66 kg average weight; KNP) and modern genotype barrows ($Landrace{\times}Yorkshire{\times}Duroc$, 112 kg average weight, MGP) during light exposure in a refrigerated shop display. The meat samples were aged at $1^{\circ}C$ for 5 days and either kept in the dark, or under light of flux 3,000 lux, at $4^{\circ}C$ for 7 days. The KNPs contained larger amounts of fat than did MGPs (p<0.05), but KNPs had lower $C_{14:0},\;Cl_{8:3},\;and\;C_{20:5}$ contents than did MGPs (p<0.05). The pH of KNP was lower than that of MGP, and increased more rapidly upon exposure to light. The TBARS assay showed that oxidized lipid levels increased more rapidly in KNP than in MGP, and this accumulation was accelerated by exposure to light. The KNP was always a darker red in color than was MGP, and the color deteriorated more rapidly in the light than in the dark. The sensory attributes of raw pork were reduced by exposure to light, but KNP showed higher sensory attributes than did MGP. Compared to the MGP, the KNP showed greater color stability under light, retained desired sensory attributes under light longer, but showed a lower lipid oxidation stability under light. Overall, light exposure accelerated lipid oxidation in and discoloration of pork.

본 연구는 진열중 조도 처리에 따른 재래종 돈육과 개량종 돈육의 지방산화 및 육색 안정성을 비교하고자 실시하였다. 평균 출하체중 66 kg의 재래종 돼지(거세돈) 5두와 112 kg인 개량종 돼지($Landrace{\times}Yorkshire{\times}Duroc$, 거세돈) 5두를 도축하여 등심(M. longissimus) 부위를 $1^{\circ}C$에서 5일 동안 숙성한 다음 $4^{\circ}C$의 암실 및 3,000 lux에 7일 동안 진열하였다. 재래종이 개량종보다 높은 지방 함량을 가진 반면(p<0.05), 개량종보다 낮은 $C_{14:0},\;C_{18:3},\;C_{20:5}$ 함량을 가졌다(p<0.05). pH는 진열기간 동안 재래종이 개량종보다 낮았으며(p<0.05), 조도 처리시 두 돈육의 PH가 빨리 증가하였다. TBARS는 재래종이 진열기간 동안 개량종보다 빨리 촉진되었으며, 조도 처리시 더 빨리 증가하였다. 표면육색은 조도 처리시 두 돈육 모두 빨리 변질되었으나, 재래종의 육색이 개량종보다 붉고 진함을 더 오랫동안 유지하였다. 신선육의 기호도는 진열기간 동안 조도 처리에 의해 빨리 감소하였지만, 재래종이 개량종보다 높은 기호도를 보였다. 결론적으로, 진열기간 동안 재래종 돈육이 개량종 돈육보다 우수한 색택과 신선육 기호도를 보였으나, 개량종 돈육보다 낮은 지방산화 안정성을 보였다. 또한 식육을 조도 처리시 지방산화와 변색이 더 빨리 촉진되었다.

Keywords

References

  1. Risvik, E. (1994) Sensory properties and preferences. Meat Sci., 36, 67-77 https://doi.org/10.1016/0309-1740(94)90034-5
  2. Cornforth, D.P. (1994) Color : its basis and importance. In: Quality attributes and their measurement in meat, poultry and fish products. Advances in meat research series, Pearson, A.M. and Dutson, T.R.(Editors.), Blackie Academic and Professional, Glasgow, U.K., p.34-39
  3. Faustman, C. and Cassens, R.G. (1990) Influence of aerobic metmyoglobin reducing capacity on colour stability of beef. J. Food Sci., 55, 1279-1283
  4. Giddings, G. (1977) Symposium : the basis of quality in muscle foods. J. Food Sci., 42, 288 https://doi.org/10.1111/j.1365-2621.1977.tb01484.x
  5. Feldhusen, F., Warnatz, A., Erdmann, R. and Wenzel, S. (1995) Influence of storage time on parameters of colour stability of beef. Meat Sci., 40, 235-243 https://doi.org/10.1016/0309-1740(94)00048-C
  6. Ledward, D.A. (1985) Post-slaughter influences on the formation of metmyoglobin in beef muscles. Meat Sci., 15, 149-171 https://doi.org/10.1016/0309-1740(85)90034-8
  7. Greene, B.E., Hsin, I. and Ziper, M.W. (1971) Retardation of oxidative color changes in raw ground beef. J. Food Sci., 36, 940-942 https://doi.org/10.1111/j.1365-2621.1971.tb15564.x
  8. Yin, M.C. and Faustman, C. (1993) Influence of temperature, pH, and phospholipid composition upon the stability of myoglobin and phospholipid : a liposome model. J. Agric. Food Chem., 41, 853-857 https://doi.org/10.1021/jf00030a002
  9. Buckley, D.J., Morrisey, P.A. and Gray, J.I. (1995) Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J. Anim. Sci., 73, 3122-3130
  10. Decker, E.A., Chan, W.K.M., Livisay, S.A., Butterfield, D.A. and Faustman, C. (1995) Interactions between carnosine and the different redox states of myoglobin. J. Food Sci., 60, 1201-1204 https://doi.org/10.1111/j.1365-2621.1995.tb04555.x
  11. Bradley, D.G. and Min, D.B. (1992) Singlet oxygen oxidation of foods. Crit. Rev. Food Sci. Nutr., 31, 211-236 https://doi.org/10.1080/10408399209527570
  12. Nawar, W.W. (1985) Lipids. In: Food Chemistry, Fennema, O.R.(Editor.), Marcel Dekker, N.Y., U.S.A., p.139-244
  13. O'Grady, M.N., Monahan, F.J., Bailey, J., Allen, P., Buckley, D.J. and Keane, M.G. 1998. Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packs. Meat Sci., 50, 73-80 https://doi.org/10.1016/S0309-1740(98)00017-5
  14. O'Grady, M.N., Monahan, F.J., Burke, R.M. and Allen, P. (1997) The effect of oxygen level on the oxidative stability of inact and minced beef steaks in MAP packs. Irish J. Agric. Food Res., 36, 284
  15. Kim, Y.S., Kim, J.Y., Liang, C.Y. and Lee, S.K. (2000) Variation in surface color of Hanwoo (Korean native cattle) beef as influenced by light intensity of display condition. Korean J. Anim. Sci. Technol., 42, 915-924
  16. Rhee, K.S., Anderson, L.M. and Sams, A.R. (1996) Lipid oxidation potential of beef, chicken and pork. J. Food Sci., 61, 8-12 https://doi.org/10.1111/j.1365-2621.1996.tb14714.x
  17. Yasoky, J.J., Aberle, E.D., Peng, I.C., Mills, E.D. and Judge, M.D. (1984) Effects of pH and time of grinding on lipid oxidation of fresh ground pork. J. Food Sci., 49, 1510-1512 https://doi.org/10.1111/j.1365-2621.1984.tb12832.x
  18. Lee, S.K., Mei, L. and Decker, E.A. (1996) Lipid oxidation in cooked turkey as affected by added antioxidant enzymes. J. Food Sci., 61, 726-728, 795 https://doi.org/10.1111/j.1365-2621.1996.tb12190.x
  19. Monin, G., Hortós, M., Diaz, I., Rock, E. and Garcia-Regueiro, J.A. (2003) Lipolysis and lipid oxidation during chilled storage of meat from Large White and Pietrain pigs. Meat Sci., 64, 7-12 https://doi.org/10.1016/S0309-1740(02)00130-4
  20. Lee, S.K., Ju, M.K., Kim, Y.S., Kang, S.M. and Choi, Y.S. (2005) Quality comparison between Korean native black ground pork and modern genotype ground pork during refrigerated storage. Korean J. Food Sci. Ani. Resour., 25, 71-77
  21. A.O.A.C. (1995) Official methods of analysis. 16th ed., Association of Official Analytical Chemists, Washington, D.C., U.S.A
  22. Folch, J., Lees, M. and Stanley, G.H.S. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226, 497-509
  23. Sinnhuber, R.O. and Yu, T.C. (1977) The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. J. Japanese Soc. Fish. Sci., 26, 259-267
  24. SAS (1999) SAS User Guide Statistics, Release 8.01, Statistical Analysis System Institute, Cary, N.C., U.S.A
  25. Choi, Y.S., Park, B.Y., Lee, J.M. and Lee, S.K. (2005) Comparison of carcass and meat quality characteristics between Korean native black pigs and commercial crossbred pigs. Korean J. Food Sci. Ani. Resour., 25, 322-327
  26. Wood, J.D., Nute, G.R., Richardson, R.I., Whittington, F.M., Southwood, O., Plastow, G., Mansbridge, R., da Costa, N. and Chang, K.C. (2004) Effects of breed, diet and muscle on fat deposition and eating quality in pigs. Meat Sci., 67, 651-667 https://doi.org/10.1016/j.meatsci.2004.01.007
  27. Jin, S.K., Kim, C.W., Song, Y.M., Jang, W.H., Kim, Y.B., Yeo, J.S., Kim, J.W. and Kang, K.H. (2001) Physicochemical characteristics of longissimus muscle between the Korean native pig and Landrace. Korean J. Food Sci. Ani. Resour., 21, 142-148
  28. Demeyer, D.L. and Vandekerckhove, P. (1979) Compounds determining pH in dry sausage. Meat Sci., 3, 161-168 https://doi.org/10.1016/0309-1740(79)90033-0
  29. Högberg, A., Pickova, J., Stern, S., Lundstrom, K. and Bylund, A.-C. (2004) Fatty acid composition and tocopherol concentrations in muscle of entire male, castrated male and female pigs, reared in an indoor or outdoor housing system. Meat Sci., 68, 659-665 https://doi.org/10.1016/j.meatsci.2004.06.001
  30. Hernandez, P., Zomeno, L., Arino, B. and Blasco, A. (2004) Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypes. Meat Sci., 66, 525-529 https://doi.org/10.1016/S0309-1740(03)00155-4
  31. Rawls, H.R. and Van Santen, P.J. (1970) A possible role for singlet oxidation in the initiation of fatty acid autoxidation. J. Am. Oil Chem. Soc., 47, 121-125 https://doi.org/10.1007/BF02640400
  32. Seideman, S.C., Cross, H.R., Smith, G.C. and Durland, P.R. (1984) Factors affecting fresh meat colour : a review. J. Food Quality 6, 211-237 https://doi.org/10.1111/j.1745-4557.1984.tb00826.x
  33. Kang, S.M., Kang, C.G. and Lee, S.k. (2007) Comparison of the quality characteristics of Korean native black pork and modern genotype pork during refrigerated storage after thawing. Korean J. Food Sci. Ani. Resour., 27, 1-7 https://doi.org/10.5851/kosfa.2007.27.1.1
  34. Anderson, H.J., Bertelsen, G. and Skibsted, L.H. (1990) Colour and colour stability of hot processed frozen minced beef : Results from chemical model experiments tested under storage conditions. Meat Sci., 28, 87-97 https://doi.org/10.1016/0309-1740(90)90033-3
  35. Jin, S.K., Kim, C.W., Song, Y.M., Kwon, E.J., Hwang, S.S., Jang, W.H., Park, Y.A., Cho, K.K. and Lee, J.I. (2001) Comparison of sensory evaluation, fatty acid and amino acid composition of longissimus muscle between the Korean native pig and Landrace. Korean J. Food Sci. Ani. Resour., 21, 183-191