수입 등심육과 유기 한우의 품질특성 및 항산화 활성 비교
Comparison of Quality Characteristics and Antioxidant Activity in Loin Meat of Imported Beefs and Organic Hanwoo
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초록
유기 한우의 품질특성과 항산화 활성을 알아보기 위하여 미국산과 호주산 등심육과 비교하였다. 조지방 함량은 한우육이 유의적으로 높았다. 생우육의 마블링 정도는 한우육이 월등히 우수한 것으로 인지되었다. 수입산 우육에 비해 한우육의 가열감량은 유의적으로 낮은 반면 보수력은 유의적으로 높았다. 우육의 가열 후 전단가는 한우육이 수입육에 비해 유의적으로 낮았다. 구성아미노산 함량은 수입육에비해 한우육이 낮은 함량이었으나, 필수아미노산의 비율이 한우육에서 다소 높았다. 또한 한우육은 포화지방산 함량이 낮았으며, 다가불포화지방산 함량은 수입육에 비해 유의적으로 높았다. 특히 oleicacid 함량은 53.95∼56.05%범위로 한우육에서 가장 많았다. 한우육은 수입산 우육에 비해 MUFA/SFA비가 높고, PUFA/SFA비는 낮았다. 지질과산화물 함량은 4℃에서 21일 저장 이후에 한우육이 수입육에비해 유의적으로 낮았다. 우육의 총 페놀 화합물 및 플라보노이드 함량은 시료간에 유의차가 없었다. DPPH 및 ABTS 라디칼 소거활성은 한우육이 미국산 우육에 비해 유의적으로 높았으나, 호주산 우육과는 유의차가 없었다. 따라서 한우육의 품질과 항산화 활성이 페놀 화합물보다는 우육의 단일불포화지방산에 더 의존적인 것으로 생각된다.
Abstract
Korean organic Hanwoo was compared to imported beefs from the America and Australia onthe quality characteristics and antioxidant activities. Crude lipid content was significantly higherin Hanwoo. Marbling of Hanwoo has been recognized as well among the comparison groups. Cooking loss of Hanwoo was significantly lower than imported beefs, and its water holdingcapacity was significantly higher. After cooking, share force was significantly lower in Hanwoothan imported beefs. Contents of total composition amino acid were lower in Hanwoo thanimported beefs, but ratio of essential amino acid was higher in Hanwoo. In Hanwoo, contentsof saturated fatty acid(SFA) were lower, and poly unsaturated fatty acid(PUFA) content wassignificantly higher than imported beefs. Especially, oleic acid content was ranged 53.95∼56.05% in all tested beef samples, and its content was the highest in Hanwoo. Hanwoo washigher than imported beefs in MUFA/SFA ratio, but it was lower in PUFA/SFA ratio. Lipid peroxide content was significantly lower in Hanwoo than imported beefs during their storage for21 days at 4℃. Contents of total phenolic and flavonoid were not significantly different amongthe comparison groups. Activities of DPPH and ABTS radical scavenging in Hanwoo wassignificantly higher than American beef, but not significantly different from Australian beef. Therefore, the quality and antioxidant activity of Hanwoo beef are thought to be moredependent on the MUFA than phenolic compounds.
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