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논문 기본 정보

자료유형
학술저널
저자정보
저널정보
한국축산학회(구 한국동물자원과학회) 한국축산학회지 한국축산학회지 제50권 제5호
발행연도
2008.1
수록면
721 - 732 (12page)

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Pressed ham was manufactured to investigate the effects of grape seed oil on the quality characteristics of pressed ham. Five treatments were divided based on differences in the amount of grape seed oil added into the pressed ham. For control, 10% of back fat was only added without grape seed oil. For the first treatment, 10% of grape seed oil among the lard component added into the pressed ham was replaced. For the 2nd, 3rd and 4rd treatments, 20%, 30% and 40% of grape seed oil was respectively replaced. Pressed ham manufactured using grape seed oil was vacuum packaged and then stored for 1, 7, 14, 21 and 28 days at 4℃. Samples were analyzed for shear force value, sensory properties, TBARS and fatty acid composition. In the 1, 21 and 28 days of storage, shear force value of grape seed oil treatment (T4) was significantly lower than that of control (P<0.05). No remarkable differences were found in sensory properties among control and grape seed oil treatment groups. The TBARS value was significantly higher in control than in grape seed oil treatment group(T4) at 28 days of storage (P<0.05). The TBARS of control and grape seed oil treatment groups increased significantly as the storage period increased(P<0.05). The linoleic acid(C18:2) content of grape seed oil treatment groups was significantly higher than that of control(P<0.05). But the contents of C10:0～C20:4 were decreased significantly by grape seed oil additive (P<0.05). Saturated and monounsaturated fatty acid content of control was significantly higher than that of grape seed oil treatment groups(P<0.05). Whereas the increase level of grape seed oil additive resulted in the significantly higher polyunsaturated fatty acid content(P<0.05). Based on these findings, we conclude that the sensory properties and lipid oxidation(TBARS) of manufactured pressed ham were not affected by grape seed oil addition. Also, our results indicate that high-quality pressed ham can be manufactured with strengthen of polyunsaturated fatty acid content.
#Grape seed oil #Pressed ham #Texture #Sensory #Fatty acid

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참고문헌 (26)

참고문헌 신청
AHA / 1986 / Dietary guidelines for healthy adult Americans / Americans Heart Association 74 : 1465 ~ 1475 google schola Ames, B. N / 1987 / Oxidative DNA damage, cancer and aging. Oxygen and human diseased / Ann. Inter. Med 107 : 536 ~ 539 google schola Ansorena, D / 2004 / Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidations / Meat Sci google schola Bagchi, D. / 1997 / Oxygen free radical scavenging abilities of vitamins C and E, and a grape seed proanthocyanidin extract in vitro / Res. Comm. Mol. Pathol. Pharmacol 95 : google schola Beuge, J. A / 1978 / Microsomal lipid peroxidation / Methods Enzymol 52 : 302 ~ 303 google schola

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