일반돼지와 개량흑돼지 등심의 물리화학적 특성 및 아미노산 함량 = Physicochemical Properties and Amino Acid Contents of Pig Loin for Modern Genotype Pig and Crossbred Black Pig

다국어 초록 (Multilingual Abstract)

The physicochemical properties amino acid contents of loins for modern genotype pig(MGP-90, MGP-110) and crosbred black pig(CBP-105) were investigated. The pH, water holding capacity and hardness were not significantly different among pig loins. But the chewiness of MGP-110 were significantly higher than that of MGP-90. The redness(a*) and yellowness(b*) of CBP-105 were significantly higher than that of MGP-90 and MGP-110. The total amino acid contents(17.85~49.08%) were not significantly different among pig loins, the amino acid composition has included many glutamic acid, aspartic acid, lysine and leucine. The free amino acid content was high up to 0.578% in CBP-105, MGP-90(0.164%) and MGP-110(0.180%) were followed. The taurine, glycine, alanine, valine and leucine of CBP-105 were significantly higher than that of MGP-90 and MGP-110. The aroma, tenderness and juiciness were not significantly different among pig loins. But the taste and palatability of MGP-110 and CBP-105 were significantly higher than that of MGP-90.