Comparison of the Quality Characteristics of Korean Native Black Pork and Modern Genotype Pork During Refrigerated Storage

摘要

This study was carried out to compare the quality characteristics including aroma compounds and pattern of M. Biceps femoris from Korean native black pigs (70 kg, 6 months, KNP) and modern genotype pigs (103 kg, 6 months, Landrace X Yorkshire, MGP) during vacuum-storage at 2 +- 0.2 deg C for 12 days. KNP had high contents of crude protein and ash, but low content of moisture as compared to MGP (p<0.05). KNP showed lower pH and higher cooking loss than MGP (p<0.05) during storage. CIE a* and b* valuesof KNP significantly higher during storage as compared to those of MGP (p<0.05). TBARS value of KNP significantly increased after 8 days as compared to that of MGP (p<0.05). Shear force value of KNP was higher than that of MGP until 8 days (p<0.05). Volatiles by SPME-GS/MS was slightly different between KNP and MGP, but aroma pattern by electronic nose was not different. Therefore, KNP had redder and darker color, higher cooking loss and harder texture than MGP. The sensory quality of KNP was better than those of MGP (p<0.05), although aroma characteristics by instruments were not different between KNP and MGP.