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한우고기와 수입육 등심과 홍두깨 부위의 휘발성 향기성분 비교

Comparison of Volatile Flavor Profiles for Hanwoo and Imported Beef

김동훈|김현섭|정석근|박범영|강선문|성필남|강근호|조수현
동물생명과학연구소 (Institute of Animal Life Science)|2011.06|동물자원연구 (ANNALS OF ANIMAL RESOURCE SCIENCES)|제22권 제1호|pp. 42-51

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참고문헌

키워드

Hanwoo beefFlavor profileImported beef
주제분류축산학

초록

본 연구의 목적은 한우고기(육질등급 1^+)와 국내시장에본격적으로 수입되어 유통되고 있는 호주, 미국, 뉴질랜드산 냉장 쇠고기들의 휘발성 향기성분을 분석하고 비교하여 한우고기와 수입육간의 차이점을 비교하고자 실시하였다. 등심과 홍두깨 부위에서 모두 원산지별로 유의적인 차이(p<0.05)가 있었던 휘발성 성분은 hexanal, benzaldehyde,octanal, nonanal, nonenal, decanal,E-2-decenal, hexadecyloxirane, tetradecanal, 2,2-dideutero octadecanal, octadecanal, pentadecane, 2,5-dimethyl pyrazine, 4-methyl-2-propyl-furan, 2-hexylfuran,2-butylfuran, 2-pentylfuran, 2-heptyl furan 이었다. 또한수입쇠고기보다 한우고기에서 3배 이상 더 많이 검출된성분은 등심부위에서는 hexanal, heptanal, octanal,E-2-octenal, nonenal, E-2-decenal, E,E,2,4-decadienal,2-undecenal, heptane, 2-butyl furan 이었고 홍두깨 부위에서는 pentanal, hexanal, heptanal, benzaldehyde,octanal, nonanal, E-2-decenal, octadecanal, 2-furan methanol, 2-pentyl furan 등이었는데 이들 성분들은 향후한우육을 수입육들과의 차이를 나타낼 수 있는 향미 마커로 활용할 수 있을지에 대한 추가연구가 필요할 것으로생각된다.

Abstract

The study was conducted to investigate the differences in the compounds responsible for volatile flavors in Hanwoo and imported fresh beef from Australia, United States and New Zealand. Different imported beef samples were prepared as Angus beef from Australia, United States and New Zealand and the cross beef from the United States. Significant differences (p<0.05) in hexanal, benzaldehyde, octanal, nonanal, nonenal, decanal, E-2-decenal, hexadecyloxirane, tetradecanal, 2,2-dideutero octadecanal, octadecanal, pentadecane, 2,5-dimethyl pyrazine, 4-methyl-2-propyl-furan, 2-hexylfuran, 2-butylfuran, 2-pentylfuran, 2-heptyl furan were observed between loin and eye of round from Hanwoo and imported beef (p<0.05). In loin muscles, various volatile compounds such as hexanal, heptanal, octanal, E-2-octenal, nonenal, E-2-decenal, E,E,2,4-decadienal, 2-undecenal, heptane, 2-butyl furan were found to be significantly higher in Hanwoo beef as compared to imported beef. However, in the round muscles of Hawnoo eye compounds that were observed to be significantly higher were pentanal, hexanal, heptanal, benzaldehyde, octanal, nonanal, E-2-decenal, octadecanal, 2-furan methanol and 2-pentyl furan. Further study need to be determined if those volatile compounds can be used as a bio-marker to identify origins of beef.

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