|
KMID : 1134820070360020228
|
|
Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 2 p.228 ~ p.232
|
|
|
Quality of Jeju Island’s Indigenous Pork Fed with Dried Citrus Byproducts
|
|
Jung In-Chul
Moon Yoon-Hee
Yang Seung-Joo
|
|
|
Abstract
|
|
|
|
The purpose of the study was to investigate the quality characteristics of Jeju island’s indigenous pork fed with citrus byproducts. Samples were the Jeju island’s indigenous pork loin without citrus byproduct (JNP-0) and the Jeju island’s indigenous pork loin fed with 8% and 15% citrus byproducts during growing and fattening periods (JNP-1). The pH, VBN content, bacterial counts, L* value, frozen loss, thawing loss, water boiling loss, hardness, springiness, cohesiveness, chewiness, and shear force value were not significantly different between JNP-0 and JNP-1 (p＜0.05). The TBARS, a* value, b* value, water holding capacity, and pan boiling loss of JNP-0 were significantly higher than those of JNP-1 (p＜0.05), but the gumminess of JNP-1 was significantly higher than that of JNP-0 (p＜0.05). For sensory characteristics, taste, flavor, juiciness, and palatability were not significantly different between JNP-0 and JNP-1, but tenderness of JNP-1 was sig-nificantly higher than that of JNP-0 (p＜0.05).
|
|
|
KEYWORD
|
|
|
Jeju island’s indigenous pork, citrus byproducts, growing and fattening, quality characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|