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제목 [양돈] 돈육의 맛 결정 요인에 관한 연구 등록일 2020.06.21 07:45
글쓴이 앞선넷 조회 70

초록

This study was conducted to investigate eating quality index of pork and the chemical compositions and physico-chemical characteristics were compared between purebred pigs. A total 99 purebred pigs were divided into three groups as Landrace (n=62), Yorkshire (n=18) and Duroc (n=19). For chemical compositions of longissimus muscles, moisture (%) was significantly (p<0.01) higher in Landrace, and crude fat (%) was significantly (p<0.01) higher in Duroc. In physico-chemical characteristics, Duroc showed higher values (p<0.01) of pH, Back fat thickness (mm) over Landrace and Yorkshire pigs, and Live weight (kg) of Duroc showed higher value (p<0.01) over Yorkshire pig. Cooking loss (%) was significantly higher (p<0.01) in Landrace, and Age (day) was significantly lower (p<0.01) in Yorkshire pig. While Drip loss (24h) and WHC (Water Holding Capacity) showed higher (p<0.01) in Yorkshire. The CIE values L*, a* and b* for meat color were significant (p<0.05) among the breed. In correlation analysis for sensory score, 'overall like' was higher correlation coefficient with Flavor (0.80535), Juiciness (0.73964) and Tenderness (0.76443) respectively. For chemical composition, moisture was significantly (p<0.01) correlated to crude fat and crude protein, where correlation coefficients were -0.60531 and –0.78854 each. The correlation coefficients among physico-chemical characteristics were significant (p<0.01) from pH to DL 24h (-0.49554) and cooking loss (-0.45390). Back fat and body weight also significantly correlated and correlation coefficients were 0.70244. The correlation coefficients between physico-chemical characteristics and factors of taste were low value overall. The multiple regression analysis between factors of taste and chemical composition were significant (p<0.01) but R-square values were very low. The variable for flavor, juiciness and overall like selected crude fat and collagen while the variable for tenderness selected moisture and collagen (R-square: 0.0219, Pr > F: 0.0043). Here, the main factor of flavor, juiciness, and 'overall like' were crude fat and collagen. For chemical composition, moisture was significantly (p<0.01) correlated to crude fat and crude protein, where correlation coefficients were -0.60531 and –0.78854 each. The correlation coefficients among physico-chemical characteristics were significant (p<0.01) from pH to DL 24h (-0.49554) and cooking loss (-0.45390). Back fat and body weight also significantly correlated and correlation coefficients were 0.70244. The correlation coefficients between physico-chemical characteristics and factors of taste were low value overall. The multiple regression analysis between factors of taste and chemical composition were significant (p<0.01) but R-square values were very low. The variable for flavor, juiciness and overall like selected crude fat and collagen while the variable for tenderness selected moisture and collagen (R-square: 0.0219, Pr > F: 0.0043). Here, the main factor of flavor, juiciness, and 'overall like' were crude fat and collagen. For chemical composition, the factors for sweetness in one of the good taste selected crude ash and crude fat, but crude ash has larger coefficient. Therefore, the main factor was crude ash but not significant for functional formula has not significant (Pr > F: 0.0620). And savory taste in the other of good taste selected crude fat and collagen. Here, the main factor was collagen because larger coefficient then crude fat. For saltiness, sourness and bitter of not preferable taste, saltiness can't calculate functional formula because has not statistical significant factor. The factor for sourness was collagen only, but has negative coefficient (-0.70804). The factor for bitters were crude ash and crude protein, but crude ash was negative coefficient and crude protein was positive coefficient. For physico-chemical characteristics, the factors for flavor selected DL(24H), body weight and age(D), but has small coefficient all. The selected factors for juiciness were pH, shear force, body weight, meat color and age(D), but pH was positive coefficient and larger than other selected factors. The selected factors for tenderness and overall like were various, but has lower coefficient except pH. Consequentially, pH was main factor. For physico-chemical characteristics, the selected factors for five flavor were various also, but pH was main factor for sweetness and savory taste of preferable taste. Because pH has lager coefficient and positive, then pH was main factor. Therefore, our results showed that crude fat, collagen were main factors for chemical composition and pH was main factors for physico-chemical characteristics and eating quality index. However, it demanded more detailed research.

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