제주도에서 사육된 개량 흑돼지와 비육돈 등심의 아미노산 함량 및 육질 특성

The amino acid contents, physical and sensory properties for the loins of crossbred pigs (JJ90: live weight of 90~100 kg; and JJ110: live weight of 110~120 kg) and crossbred Jeju black pig (JB90: live weight of 90~100 kg) were evaluated to investigate their quality. The total contents of structural amino acid, which were 18.15~20.22% for all the samples without showing significant differences, included significant amount of glutamic acid, aspartic acid, lysine and leucine. The free amino acid content was 0.486% for JB90, which was greater than JJ90 and JJ110. Also, significant amount of taurine, serine, glycine, alanine, valine, and leucine could be observed in the free amino acid content of the samples. The redness (a^(*)) and yellowness (b^(*)) of JB90 were significantly higher than those of JJ90 and JJI 10. The water holding capacity, hardness, chewiness, juiciness and palatability of JJ110 and JB90 were higher than those of JJ90, but their difference was not significant.