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KMID : 1024620030230030236
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Food Science of Animal Resources
2003 Volume.23 No. 3 p.236 ~ p.249
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Changes of Physicochemical Properties of Conjugated Linoleic Acid(CLA) Accumulated Pork during Storage Time
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Lee Jeong-Il
Joo Seon-Tea
Lee Jae-Ryong
Jung Jae-Doo
Lee Jin-Woo
Yang Han-Sul
Jeong Jin-Youn
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Abstract
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To investigate the effects of dietary conjugated linoleic acid 011 changes of physicochemical properties of pork. Twenty pigs were divided into 5 treatment groups and subjected to each experimental diet(0, 1.25% and 2.5% CLA for 2 weeks, 1.25% and 2.5% CLA for 4 weeks, as total fed diet before slaughtering(about 110 kg). Pork loin samples were aerobically packed and stored for 14 days at 4. Samples were then analyzed for general compositions, physicochemical characteristics and sensory evaluation. pH value of CLA fed group pork was significantly increased than that of control group(p<0.05). Crude fat content of CLA treated group pork was significantly higher than the control pork(p<0.05), but there were no significant differences in crude protein, crude ash and total moisture contents between control and CLA treated groups. AU CLA fed group pork showed higher WHC value than control pork. Drip loss was significantly lower compared to those of control porks. No significant differences in lean meat and fat color(CIE L*, a*, b*) were observed between control and the CLA treated group porks. Meanwhile, CLA pork tended to be lower in content of total heme pigment compared to control pork. No remarkable differences were found in sensory properties(color and drip loss) among control and CLA diet-fed group porks. Marbling score and acceptability were significantly increased in CLA diet-fed pork compared to the control pork.
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KEYWORD
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CLA, pork, physicochemical properties, storage time
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