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조각자(주엽)나무 추출물 Gleditchia이 비육돈육의 지방산 조성, 지방 산화, 육색, 육즙감량, pH 및 보수력에 미치는 影響 원문보기
Effects of dietary gleditschia addition on fatty acid composition, lipid oxidation, color, drip loss, pH change and water-holding capacity of pork loin

  • 저자

    서종립

  • 학위수여기관

    慶尙大學校 大學院

  • 학위구분

    국내석사

  • 학과

    수의학과

  • 지도교수

  • 발행년도

    2004

  • 총페이지

    ii, 30p.

  • 키워드

    조각자나무 주엽나무 비육돈육 Gleditchia 수의학;

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T10062161&outLink=K  

  • 초록

    The effects of dietary Gleditschisa on fatty acid composition, lipid oxidation, and pork quality were investigated. Pigs (n=40) were fed a diet containing 0, 0.1, 0.2, 0.4 % and 1 % Gleditschisa for 14 weeks and slaughtered at 110 kg average. The longissimus throracis et lumborum muscle was collected at 24 hr postmortem. Pork loin chops (3 cm thick) were packaged aerobically and stored at 4℃ for 7days. Samples were analyzed for fatty acid composition, ultimate pH, thiobarbituric acid-reactive substance(TBARS), color ( L^(*), a^(*), b^(*) ), drip loss and water-holding capacity. The conclusion was drawn as followings. 1. There was no significantly difference of moisture and crude fat percent in between treatment and control group. 2. Dietary Gleditschisa more improved the color stability of pork loin in all treat groups than control group during cold storage. 3. The change of pH was significantly increased (p


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