연령에 따른 한우 암소육의 산화안정성
Oxidative Stability of Hanwoo (Korean Cattle) Cow Beef by Age
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초록
본 연구는 연령이 한우 암소육의 산화안정성에 미치는영향을 구명하고자 실시하였다. 65개월령과 133개월령의암소 등심(M. longissimus dorsi)을 4±0.2℃에 9일 동안 저장하면서 품질을 분석하였다. 일반성분 및 총육색소 함량,pH, 보수력 및 드립감량은 연령에 따른 차이가 없었다. 지방산화(TBARS)는 저장 3일째부터 133개월령이 65개월령보다 높았다(p<0.05). 표면육색소의 농도는 저장 9일째에 133개월령이 낮은 OxyMb 농도 및 R630-R580 값과 높은 MetMb 농도를 보였다(p<0.05). 표면육색은 저장 9일째에 133개월령의 a*, b* 및 C* 값들이 낮았다(p<0.05). 따라서 한우 암소육의 연령이 높을수록 지방산화 안정성 및 육색소산화 안정성이 감소하였다.
Abstract
This study was conducted to investigate the effect of age on the oxidative stability of Hanwoo (Korean cattle) cow beef. The samples of M. longissimus dorsi from 65 and 133 months-old-Hanwoo cows (4 and 3 heads, respectively) were stored at 4±0.2℃ for 9 days. The proximate composition, total myoglobin content, pH value, water-holding capacity and drip loss were not significantly affected by age. At day 9 of storage, the lipid oxidation (2-thiobarbituric acid reactive substances) was significantly (p<0.05) higher in beef from 133 months-old-cows than 65 months-old-cows. Lower (p<0.05) oxymyoglobin concentration and R630-R580 value and higher (p<0.05) metmyoglobin concentration were observed in beef from 133 months-old-cows at day 9 of storage than 65 months-old-cows. The CIE a*, b* and C* values were significantly (p<0.05) lowered in beef from 133 months-old-cows at day 9 of storage than 65 months-old-cows. It could be concluded that old age decreased the lipid oxidation stability and myoglobin oxidation stability in Hanwoo cow beef.
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