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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 660 - 668 (9page)
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This study was performed to investigate the chemical composition, mineral status, oxidative stability, and texture attributes of dry-cured ham from pigs fed processed sulfur (S, 1 g/kg feed), and from those fed a basal diet (CON), during the period from weaning to slaughter (174 d). Total collagen content and soluble collagen of the S group was significantly higher than that of the control group (p<0.05). The pH of the S group was significantly higher than that of the control group, whereas the S group had a lower expressible drip compared to the control group. The S group also showed the lower lightness compared to the control group (p<0.05). In regard to the mineral status, the S group had significantly lower Fe<sup>2+</sup> and Ca<sup>2+</sup> content than the control group (p<0.05), whereas the proteolysis index of the S group was significantly increased compared to the control group (p<0.05). The feeding of processed sulfur to pigs led to increased oxidative stability, related to lipids and pigments, in the dry-cured ham (p<0.05). Compared to the dry-cured ham from the control group, that from the S group exhibited lower springiness and gumminess; these results suggest that feeding processed sulfur to pigs can improve the quality of the texture and enhance the oxidative stability of dry-cured ham.
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참고문헌 (51)
참고문헌 신청
Andres, A. I. / 2004 / Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions / Food Chem 84:375~381
AOAC / 1995 / Official methods of analysis of AOAC. 17th Ed / Association of Official Analytical Chemists
Archile-Contreras, A. C. / 2011 / Vitamins E and C may increase collagen turnover by intramuscular fibroblasts. Potential for improved meat quality / J. Agric. Food Chem 59:608~614
Archile-Contreras, A. C. / 2011 / Oxidative stress affect meat quality by interfering with collagen turnover by muscle fibroblasts / Food Res. Int 44:582~588
Aranu, J. / 2003 / Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface / Meat Sci 65:1275~1280
AOAC / 1995 / Official methods of analysis of AOAC. 17th Ed / Association of Official Analytical Chemists
Archile-Contreras, A. C. / 2011 / Vitamins E and C may increase collagen turnover by intramuscular fibroblasts. Potential for improved meat quality / J. Agric. Food Chem 59:608~614
Archile-Contreras, A. C. / 2011 / Oxidative stress affect meat quality by interfering with collagen turnover by muscle fibroblasts / Food Res. Int 44:582~588
Aranu, J. / 2003 / Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface / Meat Sci 65:1275~1280
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