냉장저장 중 돼지 저지방 부위 근육의 육색소, POV, TBARS, 유리지방산 함량 및 지방산 조성 변화

This study was conducted to investigate the changes in haem pigments, peroxide value, TBARS, free fatty acid contents and fatty acid composition of five muscles from low fat pork cuts during storage at 4℃ for 14 d. The myoglobin contents (Oxy, Met and Total) did not change significantly (p>0.05) as storage time increased. In addition, the peroxide value did not change significantly (p>0.05), but the thiobarbituric acid reactive substances were significantly (p0.05) during chilled storage.

(0)

(0)

(0)

(0)