돈육 등심의 육색과 보수력 측정치 사이의 상관관계에 관한 연구
The Relationship Between Measurements of Color and Water-Holding Capacity in Pork Loin
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The objective of this study was to investigate the relationship between measurements of color and water-holding capacity (WHC) in pork loin. A total of 419 pork loins were sampled from crossbred(Landrace×Jeju native black pig) F2 pigs at a commercial slaughter house. Meat color measurements(CIE L*, a*, b*), chroma(C*) and hue angle(h) were measured with the Minolta Chromameter and WHC was measured by filter paper fluid, drip loss and cooking loss. Also pH, moisture content and crude fat content were measured at 24 hr postmortem. CIE L*, b* and h values had positive correlation with drip loss(r=0.52, 0.42), but CIE a* and C* values were not related to drip loss. Results showed that CIE L*, b*, and h color system was better than CIE L*, a*, b* color system to predict WHC, especially drip loss. pH was negatively correlated to drip loss(－0.42) and CIE L* (－0.67). Although CIE L* and pH were correlated to drip loss, the accuracy of their estimates for drip loss was 27% and 17%, respectively. Consequently, it was confirmed that meat color and WHC were not perfectly related and suggested that CIE L*, b*, and h color space should not be used independently to predict WHC of pork loin.
Abstract
본 실험은 돈육의 육색과 보수력과의 상관관계를 알아보고자 동일한 품종(Landrace×Jeju native black pig, F2), 동일한 사양방법, 동일한 도축방법으로 생산된 419두의 등심을 시료로 이용하여 사후 24시간에 육색, 보수력, 일반성분 및 pH를 측정하여 분석하였다. 그 결과, 각 측정치들은 큰 변이를 보여 시험군의 돈육질의 변이가 큰 것으로 나타났다. 육색측정치 중 명도가 육즙손실과 가장 높은 상관관계를 보였으며 hue(h) 값과 황색도도 육즙손실과 정의 상관관계가 인정되었다. 하지만 적색도와 Chroma는 육즙손실과 상관관계가 없는 것으로 나타나, 육즙손실을 추정하는데 CIE L*, a*, b* 체계보다 CIE L*, b*, h 체계가 더 적합할 것으로 사료된다. 명도 단독으로 육즙손실을 추정하면 정확도가 27% 밖에 되지 않아 보다 정확도를 높이기 위해서는 hue 값과 황색도를 포함한 다중회귀방정식을 이용하는 것이 좋을 것으로 사료되었다. 또한 pH도 명도와 육즙손실과 유의적으로 높은 부의 상관관계를 나타내었으나, pH 단독으로 명도와 육즙손실을 추정하면 정확도가 각각 44% 및 17%에 불과하였다. 따라서 pH 단독으로 육색과 보수력을 동시에 고려하는 돈육질을 판단하는 것은 부적절하다고 사료되었다. 본 연구결과를 종합하면, 동일한 품종, 사양방법, 도축방법으로 생산된 돈육이라도 육색과 보수력의 큰 변이로 돈육질의 변이도 크게 나타나며, 비록 명도, 육즙손실 및 pH가 상호 높은 상관관계가 있다고 하더라도 단독으로 돈육질의 추정에 이용되는 것은 부적절하다고 사료된다.
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