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KMID : 0613820060160071164
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Journal of Life Science
2006 Volume.16 No. 7 p.1164 ~ p.1168
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Effect of Feeding of Citrus Byproduct on the Physicochemical Properties and Palatability of Pork Loin during Growing Period
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Jung In-Chul
Moon Yoon-Hee
Yang Seung-Joo
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Abstract
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This study was carried out to investigate the possible for utilization of garbage in pig feed by investigating the functional characteristics of pork from pigs fed dried citrus byproduct. The samples consisted of the pork loin from pigs not fed with dried citrus pulp (DCP-0) and fed with 6% and 10% dried citrus pulp during growing and fattening period (DCP-1) there is no respective comparison here. The pH, VBN content, TBARS value, bacterial counts, surface color, water holding capacity, loss degree and rheological properties of the samples were determined by physicochemical properties, and the sensory scores were evaluated. The pH, VBN content, surface color, water holding capacity and loss degree were not different between the samples, but the TBARS value and bacterial counts of DCP-1 were significantly lower than those of the DCP-0 (p<0.05). The cohesiveness, gumminess, chewiness, shear force value, taste, flavor, tenderness, juiciness and palatability were not different between the samples, but the hardness of DCP-0 was higher than that of the DCP-1 and the springiness of DCP-1 was higher than that of the DCP-0 (p<0.05).
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KEYWORD
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Dried citrus pulp, growing period, physicochemical properties, sensory score
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