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온도편차가 한우고기의 장기간 숙성 중보수력, 연도, 지방산화 및 육색안전성에 미치는 영향

Effect of Temperature Deviation on the Water-holding Capacity, Tenderness, Lipid Oxidation, and Color Stability of Korean Hanwoo (韓牛) Beef during Long-term Aging

한국식생활문화학회지 2019년 34권 6호 p.771 ~ 778
강선문 ( Kang Sun-Moon ) - 농촌진흥청 국립축산과학원

안달래 ( Ahn Dal-Rae ) - 농촌진흥청 국립농업과학원
성필남 ( Seong Pil-Nam ) - 농촌진흥청 연구정책국
김진형 ( Kim Jin-Hyoung ) - 농촌진흥청 국립축산과학원
조수현 ( Cho Soo-Hyun ) - 농촌진흥청 국립축산과학원
박범영 ( Park Beom-Young ) - 농촌진흥청 국립축산과학원
김윤석 ( Kim Yun-Seok ) - 농촌진흥청 국립축산과학원

Abstract


This study investigated the effect of temperature deviation on the water-holding capacity, tenderness, lipid oxidation, andcolor stability of Korean Hanwoo (韓牛) beef during long-term aging. The striploins (M. longissimus lumborum) were agedfor 56 days at 2±1oC (T1), 2±2oC (T2), or 2±3oC (T3). Drip loss and cooking loss were higher (p<0.05) in T3 than in T1on day 56. The Warner-Bratzler shear force value was similar for all treatments during aging times. On day 56, the contentof 2-thiobarbituric acid reactive substances was higher (p<0.05) in T3 as compared to T1. The CIE L* and b* values weresimilar for all treatments, but the a* value was lower (p<0.05) in T3 than in T1 on the last day. These findings indicate thathigh temperature deviation adversely affects the water-holding capacity, lipid oxidation stability, and color stability ofHanwoo beef during long-term aging.

키워드

Temperature deviation; water-holding capacity; tenderness; oxidation stability; Hanwoo beef
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