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KMID : 0613820130230121477
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Journal of Life Science
2013 Volume.23 No. 12 p.1477 ~ p.1485
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Changes in Meat Quality and Natural Di-peptides in the Loin and Ham Cuts of Korean Native Black Pigs during Cold Storage
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Kim Dong-Wook
Gil Ju-ae
Kim Hee-Jin
Kim Hyun-Wook
Park Beom-Young
Lee Sung-Ki
Jang Ae-Ra
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Abstract
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The aim of this study was to evaluate changes in the meat quality and natural di-peptide (carnosine and anserine) content in the loin and ham cuts of female, Korean Native Black Pigs (KNBP) during cold storage for 10 days. The pH value of the loin and the ham cuts increased with an increase in the number of storage days. The lightness (L*) of the loin cuts did not show any significant difference; however, the lightness of the ham cuts was decreased at storage day 10 (p<0.05). The redness (a*) of the ham was higher than the redness of the loin (p<0.05) during the entire 10-days of storage. The water holding capacity of the loin was decreased from 78.5% to 67.9% during storage (p<0.05). The total number of microorganisms and coliforms was increased in both the loin and the ham during storage, and the initial total microbial contamination was higher in the ham cut (5.16 log CFU/g) than it was in the loin cut (4.87 log CFU/g). The carnosine content of the loin and the ham was in the range of 1.12-1.35 mg/ml and no significant difference was found between those two pork cuts. The anserine content of the ham cut was higher than it was in the loin cut until storage day 3. The ratio of carnosine and anserine increased with an increase in the number of storage days and it ranged from 27.6-59.7 for the loin cut and from 20.1-51.2 for the ham cut. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of the loin and the ham cuts significantly decreased as the number of storage days increased. For both types of KNBP cuts, lipid oxidation and volatile basic nitrogen significantly increased after storage day 5. These results found that natural antioxidants carnosine and anserine decreased as the number of storage days increased, and anserine decreased more rapidly than carnosine (p<0.05).
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KEYWORD
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Anserine, antioxidation, carnosine, Korean native black pig, quality
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