Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Nutritional composition of horsemeat compared to white meat (chicken and duck)

백색육(오리고기, 닭고기)과 말고기의 식품학적 성분 비교

  • 김도희 (제주특별자치도 축산진흥원) ;
  • 김경원 (제주특별자치도 축산진흥원) ;
  • 김영훈 (제주특별자치도 축산진흥원) ;
  • 김주아 (제주특별자치도 축산진흥원) ;
  • 김준 (제주특별자치도 축산진흥원) ;
  • 문광덕 (경북대학교 식품공학부)
  • Received : 2015.05.28
  • Accepted : 2015.09.07
  • Published : 2015.10.30
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Abstract

To enhance the consumption of horse meat, its nutritional composition was analyzed and compared to that of white meat (i.e., chicken and duck), which consumers consider healthy. Horse meat samples used in the experiment were classified by breed and grade as follows: Jeju horse (grade $1^+$ and 1), Jeju crossbred horse (grade 1 and 2), Thoroughbred (no grade), and cuts (loin, chuck roll, and arm picnic). In an analysis of general components and cholesterol, the horse meat was confirmed as a low-fat, high-protein, and low-cholesterol food material. In an amino acid analysis, horse meat contained a higher proportion of essential amino acids than white meat. The fatty acid compositions were also analyzed. The content of linolenic acid, an essential fatty acid, was significantly higher in all horse meat groups than in Ross chicken and Pekin duck meat. The content of palmitoleic acid showed similar results. In a mineral analysis, the levels of Fe and Zn in horse meat were higher than those of white meat. The mineral content was as follows except for the leg of shite meat: K > P > Na > Mg > Ca > Zn > Fe.

본 연구에서는 소비자들의 이해를 돕고자 건강에 좋은 육류로 알려져 있는 백색육(오리고기, 닭고기)와 말고기의 식품학적 성분을 비교하여 기초자료를 얻고자 하였다. 말고기는 저지방 고단백 저콜레스테롤 육류임을 확인할 수 있었으며, 총 아미노산에 대한 필수 아미노산(어린이)의 비율은 말고기의 등심 부위와 닭고기(가슴살)이 유의적으로 높은 것으로 나타났다. 말고기의 palmitoleic acid의 비율은 오리고기 및 닭고기에 비해 최대 2.6배 가량, linolenic acid의 비율은 최대 4.1배 가량 높은 것으로 나타났으며, 유의적 차이가 인정되었다. 다가불포화지방산(PUFA)의 비율은 말고기가 19.13~21.64%로 오리고기 15.81~16.04%, 닭고기 15.68~15.85%에 비해 유의적으로 높은 것으로 나타났으며, 필수지방산의 비율이 19.08~21.59%로 오리고기 15.71~15.91%, 닭고기 15.50~15.69%보다 유의적으로 높았다. 무기성분 함량은 K, P, Na, Mg, Ca, Zn, Fe의 순이었으며 [백색육(다리살) 제외], 말고기의 Fe 및 Zn의 함량이 백색육(오리고기, 닭고기)에 비해 높은 것으로 나타났다. 이러한 성분 분석결과는 말고기가 닭고기나 오리고기보다 식품영양적 가치가 더 우수함을 보여주었다.

Keywords

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