韓國食生活文化學會誌 제37권 제2호 (p.171-177)

토끼고기의 영양성분 및 품질특성 평가

Evaluation of the Nutritional Composition and Quality Traits of Rabbit Meat
키워드 :
Rabbit meat,fatty acid,water-holding capacity,color,texture

목차

Abstract
I. 서 론
II. 연구내용 및 방법
   1. 공시재료
   2. 일반성분, 콜라겐 및 에너지 함량 측정
   3. 지방산 조성
   4. 마이오글로빈 및 헴철 함량 측정
   5. pH 측정
   6. 보수력 측정
   7. 가열감량 측정
   8. 표면육색 측정
   9. 전단가 측정
   10. 조직감 측정
   11. 통계분석
III. 결과 및 고찰
   1. 일반성분, 콜라겐 및 에너지 함량
   2. 지방 함량 및 지방산 조성
   3. 마이오글로빈 및 헴철 함량
   4. pH, 보수력 및 가열감량
   5. 육색
   6. 전단가 및 조직감
IV. 요약 및 결론
감사의 글
Conflict of Interest
References

초록

This study evaluated the nutritional composition and quality traits of rabbit meat as compared to chicken meat. Samples of loin (M. longissimus dorsi) and breast meats were collected from rabbit and chicken carcasses, respectively. The meats were then analyzed for the proximate composition, collagen and energy contents, fatty acid composition, myoglobin and heme iron contents, pH value, water-holding capacity (WHC), cooking loss, meat color, Warner-Bratzler shear force (WBSF) value, and texture profile. Compared to chicken breast meat, lower (p<0.05) protein content and higher (p<0.05) ash and collagen contents were obtained in rabbit loin meat. Rabbit meat remarkably had higher (p<0.05) total polyunsaturated fatty acids (PUFA) and linolenic acid contents and lower (p<0.05) n-6/n-3 PUFA ratio as compared to chicken meat. The pH value and WHC were lower (p<0.05) in rabbit meat than in chicken meat (p<0.05). Rabbit meat exhibited lower (p<0.05) L* value and higher (p<0.05) a* and b* values compared to chicken meat (p<0.05). The WBSF value, hardness, and gumminess were higher (p<0.05) in rabbit meat than in chicken meat (p<0.05). These findings suggest that rabbit meat has higher essential n-3 PUFA, darker color, and firmer texture as compared to chicken meat.