한국가금학회지 (Korean Journal of Poultry Science)

  • 제41권1호
  • /
  • Pages.53-59
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  • 2014
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  • 1225-6625(pISSN)
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  • 2287-5387(eISSN)
한국가금학회 (The Korean Society of Poultry Science)
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시중 유통 토종닭의 품종별 품질 및 관능 특성 비교

Comparison of Meat Quality and Sensory Characteristics of Different Native Chickens in Korean Market

  • 차주수 (순천대학교 동물자원과학과) ;
  • 김선효 (충남대학교 동물자원생명과학과) ;
  • 정사무엘 (충남대학교 동물자원생명과학과) ;
  • 강호진 (충남대학교 동물자원생명과학과) ;
  • 조철훈 (서울대학교 동물생명공학전공) ;
  • 남기창 (순천대학교 동물자원과학과)
  • Cha, Ju-Su (Department of Animal Science and Technology, Sunchon National University) ;
  • Kim, Sun Hyo (Department of Animal Scienceand Biotechnology, Chungnam National University) ;
  • Jung, Samuel (Department of Animal Scienceand Biotechnology, Chungnam National University) ;
  • Kang, Ho Jin (Department of Animal Scienceand Biotechnology, Chungnam National University) ;
  • Jo, Cheorun (Major in Animal Biotechnology, Seoul National University) ;
  • Nam, Ki-Chang (Department of Animal Science and Technology, Sunchon National University)
  • 투고 : 2014.02.14
  • 심사 : 2014.03.07
  • 발행 : 2014.03.31
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초록

본 실험에서는 시중에서 주로 유통되고 있는 2종의 토종닭인 HH종과 WD종 닭고기를 비교하기 위해 일반 육계(BR)와 더불어 육질 및 관능 특성을 분석하였다. 토종닭 내에서 HH종의 가슴육만 일반 육계보다 다소 낮은 지방함량을 보였다. 육색에서는 가슴육과 다리육 두 부위 모두에서 HH종의 명도($L^*$)와 적색도($a^*$)가 WD종보다 유의적으로 높게 나타났다(p<0.05). 항산화력 측정을 위한 DPPH 라디칼 소거능과 pH가 WD종이 HH종보다 유의적으로 높았다(p< 0.05). 가슴육에서 C18:1은 일반 육계가 다른 두 품종의 토종닭보다 유의적으로 높았다(p<0.05). 대표적인 n-3 지방산인 C18:3의 경우, WD종이 HH종보다 유의적으로 높았으며(p<0.05), C20:4와 C22:6의 경우, 토종닭이 일반 육계에 비해 약 2.5배이상 높은 조성을 보였다(p<0.05). 관능평가 맛 부분에서는 가슴육에서 WD종이 일반 육계나 다른 HH 토종닭보다 유의적으로 우수한 수치를 보였다(p<0.05). 특히 WD종의 연도가 다른 품종에 비해 매우 우수한 것으로 나타났으며(p<0.05), 전체적인 기호도에서도 WD종이 유의적으로 높은 점수를 보였다(p<0.05). 국내에서 대표적으로 시판되는 토종닭 2품종의 품질 및 관능 특성은 요인별로 유의적 차이를 보이기도 했으며(p<0.05), 이를 바탕으로 소비자 기호에 적합한 새로운 품종의 토종닭 개발을 위한 기초 자료 활용이 가능할 것이다. 그러나 육질 특성은 품종 이외에도 급여한 사료 및 사양 방식에 따라 다른 것이므로, 보다 많은 시료 수를 바탕으로 한 추가적인 연구가 요구된다.

To evaluate the meat quality differences of Korean Native Chickens (KNC) available in Korean market, the physicochemical and sensory characteristics of a broiler and two KNC (HH and WD breed) were analyzed. The fat content of KNC WD breast meat was higher than that of KNC HH. The breast and thigh meats of KNC HH had higher $L^*$ and $a^*$ values than the broiler or the KNC WD. WD meats showed greater DPPH radical scavenging activity and higher pH values than the HH. For the fatty acid composition, there was no significant difference in total content of the saturated fatty acids among chicken breeds (p>0.05). KNC had greater content of polyunsaturated fatty acids, especially arachidonic acid (20:4) and DHA (22:6), compared with the broiler. KNC WD meats had higher composition of linolenic acid (18:3) than the KNC HH. For sensory evaluation, the WD breast meat showed higher taste and tenderness scores than the HH. On the other hand, the soup made by broiler had higher taste scores than the KNC. The breast and thigh meat from two KNC breeds showed different quality parameters that may come from the differences of genetic attributes, feed, and production strategy between two breeds.

키워드

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피인용 문헌

  1. Quality of Commercial Broiler Breast Meat Retailed in Korea vol.44, pp.11, 2015, https://doi.org/10.3746/jkfn.2015.44.11.1693
  2. Analysis of Consumers' Preferences and Price Sensitivity to Native Chickens vol.37, pp.3, 2017, https://doi.org/10.5851/kosfa.2017.37.3.469