Effects of Conjugated Linoleic Acid-Triglyceride Additives on Quality Characteristics of Pressed Ham

Lee, Jeong-Ill; Ha, Y. J.; Lee, Jae Ryeong; Joo, Young-Kuk; Kwack, Suk-Joon; Do, Chang-Hee

doi:10.5851/kosfa.2007.27.1.8

Cited by 3 publications

(2 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In general, the cooking loss, color, and textural properties of pressed ham samples (mixture A, B, or C) were consistent with the WHC, color, and tenderness of the chicken breed (OBH or OLH). A previous study has shown that the physicochemical properties of meat sources influence the quality characteristics of pressed ham, including the WHC and textural properties ( Lee et al., 2007 ). Samples made from mixtures A and B showed the lowest and highest cooking loss, L *, b *, hardness, gumminess, and chewiness, respectively.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham

Choe¹,

Kim²

2020

Poultry Science

View full text Add to dashboard Cite

The consumption of meat products from old broiler breeder hen ( OBH ) and old laying hen ( OLH ) is limited by their poor organoleptic properties. In this study, the physicochemical properties of breast and thigh meat from OBH and OLH and their application to the development of pressed ham with better quality properties were examined. To manufacture pressed ham, 3 different chicken meat mixtures (mixture A, 50% breast and 50% thigh from OBH; mixture B, 50% breast and 50% thigh meat from OLH; mixture C, 25% breast and 25% thigh from OBH and OLH, respectively) were used. Breast meat from OBH showed a higher water holding capacity ( WHC ; P < 0.001), a * values ( P < 0.05), and tenderness ( P < 0.001) and lower cooking loss ( P < 0.001) and b * values ( P < 0.01) than those of other samples. No significant differences in physicochemical properties of thigh meat were detected between OBH and OLH. Regardless of chicken breed, the thigh samples showed significantly higher pH values, cooking loss, and a * and significantly lower WHC, L *, and b * than those of breast samples. The quality properties of pressed ham were affected by the physicochemical characteristics of meat ingredients, including pH, WHC, and textural properties. The pressed ham samples with mixtures A and B showed the lowest ( P < 0.05) and highest ( P < 0.05) values, respectively, for cooking loss, L *, b *, hardness, gumminess, and chewiness. The highest ( P < 0.05) overall acceptability scores were obtained for samples made with mixture A. Thus, breast and thigh meat from OBH could be used for pressed ham with favorable WHC, tenderness, and overall acceptability.

show abstract

Section: Resultsmentioning

confidence: 99%

Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham

Choe¹,

Kim²

2020

Poultry Science

View full text Add to dashboard Cite

show abstract

“…It appears that 9-CLA elicit more general biological events than 10-CLA [ 9 , 19 , 21 , 33 , 42 , 43 ]. Dietary supplements of CLA as free fatty acids [ 44 ] or its triglyceride form [ 45 ] is also a matter of debate, which demands more evidences.…”

Section: Cla Isomersmentioning

confidence: 99%

Conjugated linoleic acids as functional food: an insight into their health benefits

2009

View full text Add to dashboard Cite

This review evaluates the health benefits of the functional food, conjugated linoleic acids (CLA) -a heterogeneous group of positional and geometric isomers of linoleic acid predominantly found in milk, milk products, meat and meat products of ruminants. During the past couple of decades, hundreds of reports -principally based on in vitro, microbial, animal, and of late clinical trials on humans -have been accumulating with varying biological activities of CLA isomers. These studies highlight that CLA, apart form the classical nuclear transcription factors-mediated mechanism of action, appear to exhibit a number of inter-dependent molecular signalling pathways accounting for their reported health benefits. Such benefits relate to anti-obesitic, anti-carcinogenic, antiatherogenic, anti-diabetagenic, immunomodulatory, apoptotic and osteosynthetic effects. On the other hand, negative effects of CLA have been reported such as fatty liver and spleen, induction of colon carcinogenesis and hyperproinsulinaemia. As far as human consumption is concerned, a definite conclusion for CLA safety has not been reached yet. Parameters such as administration of the type of CLA isomer and/or their combination with other polyunsaturated fatty acids, mode of administration (eg., as free fatty acid or its triglyceride form, liquid or solid), daily dose and duration of consumption, gender, age, or ethnic and geographical backgrounds remain to be determined. Yet, it appears from trials so far conducted that CLA are functional food having prevailing beneficial health effects for humans.

show abstract

Effects of Grape Seed Oil Additives on Quality Characteristics of Pressed Ham

Lee¹,

Yang²,

Jeong³

et al. 2009

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

Effects of Conjugated Linoleic Acid-Triglyceride Additives on Quality Characteristics of Pressed Ham

Cited by 3 publications

References 16 publications

Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham

Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham

Conjugated linoleic acids as functional food: an insight into their health benefits

Effects of Grape Seed Oil Additives on Quality Characteristics of Pressed Ham

Contact Info

Product

Resources

About