건조숙성조건이 한우 설도육의 이화학적 및 관능특성에 미치는 영향
Effect of Dry-aging Condition on Physico-chemical and Sensory Properties of Bottom Round Muscle from Hanwoo Beef
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본 연구는 건조숙성 조건에 따른 한우 설도육의 이화학적 및 관능적 특성 변화를 조사하고자 수행하였다. 한우 거세 1등급 설도육 54개를 구입하여 온도(2℃, 4℃), 상대습도(65%, 75%, 85%) 및 건조숙성기간(10~90일)에 따라 4종(T1~T4)의 조건으로 나누어 건조숙성하면서 도가니살 및 보섭살의 육질특성과 삼각살을 포함한 관능특성을 비교하였다. 도가니 및 보섭살의 지방함량은 4개 처리구 모두에서 숙성기간이 증가함에 따라 유의적으로 증가하였다(p<0.05). 반면에 수분함량은 건조숙성기간이 증가함에따라 도가니육은 T2와 T4, 보섭육은 T2에서 유의적으로 감소하였다(p<0.05). 도가니 및 보섭육의 육색은 건조숙성기간이 증가됨에 따라 4개의 처리구 모두 L값(백색도), a값(적색도), b값(황색도)이 유의적으로 감소하였다. 가열감량은 도가니육의 경우 T2만 건조숙성기간이 증가할수록 감소되는 경향이었고나머지 3개 처리구는 유의적인 차이가 없었다. 보섭육의 경우 가열감량은 처리구 4개 모두 건조숙성기간이 증가할수록 감소되는 경향이었다. 동일한 숙성일 내 처리구간 비교에서는 T2가 가열감량이 유의적으로 가장 낮았다. 전단력은 도가니육과 보섭육 모두 4개 처리구에서 건조숙성기간이 증가할수록 유의적으로 감소한 반면(p<0.05) 보수력은 유의적으로 증가하였다(p<0.05). 관능특성 변화에서 도가니육,보섭육 및 삼각살은 건조숙성기간이 증가할수록 모든 처리구에서 연도가 증가하였다. 다즙성은 도가니육과 삼각살은 T2와 T4에서 증가하였고, 향미는 삼각살만 T2와 T4에서 증가하였다. 본 연구에서 제시된 4개의 처리구에 대한 한우 설도육의 육질 및 관능특성 분석결과 전단력, 보수력 및 연도가 모두 향상되었으며 특히 처리구 2 조건은 가열감량과 관능적 기호도에서 더 유리하게 작용한 것으로 나타났다. 따라서 한우 설도육은 온도와 습도를 단계적으로 상승시키면서 약 60일 이내로 하는 것이 육질, 맛과경제성 면에서 적절할 것으로 생각된다.
Abstract
The objective of this study was to investigate the change of physico-chemical and sensoryproperties of dry-aged Hanwoo beef. A total of 54 bottom round were distributed under 4different treatments(T1~T4) depending on temperature(2℃~4℃), humidity(65%~85%) and dryingperiods(0~90 d). The fat content was significantly increased for all 4 treatments as the dryingperiod increased The moisture contents only T2 and T4 for knuckle and T2 for sirloin muscle decreased as the dry-aging period increased(p<0.05). The meat colors(L*, a*, b*) of 4 treatmentsfor knuckle and sirloin were decreased as the dry-aging period increased. In cooking loss(%),only T2 for knuckle and all 4 treatments for sirloin were decreased as the dry-aging periodincreased(p<0.05). Warner-bratzler shear force(WBS) values decreased whereas water holdingcapacity(WHC) values increased as the dry-aging period increased(p<0.05). In the sensoryevaluation, the tenderness of knuckle, sirloin and tritip muscles were significantly increased asthe dry-aging period increased. During the aging period, juiciness of T2 and T4 increased forknuckle and tritip, and flavor-likeness of T2 and T4 increased for tritip(p<0.05). The result fromthis study showed that dry-aging improved WBS, WHC and sensory(tenderness) properties,especially, T2 had lower cooking loss and higher sensory (juiciness, flavor-likeness, overalllikeness) properties than the other treatments. Therefore, the bottom round muscle should bedry-aged with the gradual increase of temperature and relative humidity for less than 60 days inmeat quality, palatability and economic efficiency.
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