韓國食生活文化學會誌 제34권 제6호 (p.771-778)

|연구논문|
온도편차가 한우고기의 장기간 숙성 중 보수력, 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
키워드 :
Temperature deviation,water-holding capacity,tenderness,oxidation stability,Hanwoo beef

목차

Abstract
I. 서 론
II. 연구내용 및 방법
   1. 공시재료 및 실험설계
   2. 드립감량 측정
   3. 가열감량 측정
   4. 전단가 측정
   5. 지방산화물 함량 측정
   6. 표면육색 측정
   7. 통계분석
III. 결과 및 고찰
   1. 드립감량
   2. 가열감량
   3. 전단가
   4. 지방산화물 함량
   5. 표면육색
IV. 요약 및 결론
References

초록

This study investigated the 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. The striploins (M. longissimus lumborum) were aged for 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 T1 on day 56. The Warner-Bratzler shear force value was similar for all treatments during aging times. On day 56, the content of 2-thiobarbituric acid reactive substances was higher (p<0.05) in T3 as compared to T1. The CIE L* and b* values were similar for all treatments, but the a* value was lower (p<0.05) in T3 than in T1 on the last day. These findings indicate that high temperature deviation adversely affects the water-holding capacity, lipid oxidation stability, and color stability of Hanwoo beef during long-term aging.