한우고기와 수입육 등심과 홍두깨 부위의 휘발성 향기성분 비교

서지정보

ㆍ발행기관 : 강원대학교 동물자원공동연구소 ㆍ수록지정보 : 동물자원연구 / 22권 / 1호
ㆍ저자명 : 조수현, 성필남, 강근호, 정석근, 김현섭, 박범영, 강선문, 김동훈

목차

ABSTRACT Ι. 서론 Ⅱ. 재료 및 방법 1. 분석시료 준비 2. 휘발성 향기 성분분석 3. 통계분석 Ⅲ. 결과 및 고찰 사사 Ⅳ. 요약 V. 인용문헌

영어 초록

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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