Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Physico-chemical Properties for Utilization of Aging Index of Cold Storage Beef Tenderloin

냉장우육의 숙성도 지표로 활용하기 위한 물리화학적 특성

  • 정인철 (대구대학교 식품공업과) ;
  • 김미숙 (경성대학교 식품공학과) ;
  • 신완철 (울산대학교 식품영양학과) ;
  • 문윤희 (경성대학교 식품공학과)
  • Published : 1997.08.01
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Abstract

To establish the index of aging stage for cold storage beef tenderloin, shear force value(SFV), Mg-ATPase activity, myofibrillar fragmentation index(MFI), myofibrillar fragmentation ratio(MFR) and appearance of 30KD(30KD) were measured as the parameters for the indices of aging stage. Aging index of air-packed beef tenderloin stored for 14 days at 3$^{\circ}C$ were useful in the order of SFV(r=-0.893)>MFR (r=0.863) >30KD(r=0.853)>MFI(r=0.814)>Mg-ATPase activity(г=0.804). Vacuum-packed beef tenderloin stored for 28 days at 3$^{\circ}C$ were useful in the order of MFR(r=0.880)>30KD(r=0.836). In case of the correlation between aging indices of air-packed beef tenderloin, MFR had relation with SFV, Mg-ATPase activity, MFI and 30KD. In case of the correlation between aging indices of vacuum-packed beef ten- derloin, MFR had relations with 30KD.

도축 후 2일간 냉장한 한우(♀, 380kg)와 홀스타인(♀, 490kg)의 안심부위를 이용하여 단기숙성용은 함기포장하여 14일간, 장기 숙성용은 진공포장하여 28일 동안 3$^{\circ}C$에서 냉장숙성하면서 경시적으로 전단력가, 근원섬유의 Mg-ATPase활성, 근원섬유의 소편화도, 근원섬유의 소편화율, 그리고 30,000 dalton(30KD)성분의 출현정도에 대하여 경시적으로 실험하여 숙성도 지표로 적당한 지를 검토하였다. 우육안심을 함기포장하여 3$^{\circ}C$에서 14일간 숙성할 때의 숙성도 지표로 적합한 물리화학적 성질로서는 전단력가(r=-0.893)>근원섬유 소편화율(r= 0.863)〉30KD성분의 출현(r=0.853)>근원섬유 소편화도 (r=0.814)>근원섬유 Mg-ATPase활성 (r=0.804)의 순으로 유효하였다. 그리고 진공포장하여 28일간 숙성할 때는 근원섬유 소편화율(r=0.880)〉30KD성분의 출현(r=0.836)의 순이었다. 함기포장육의 경우 숙성도 지표들간의 상관관계는 근원섬유의 소편화율이 전단력가, Mg-ATPase활성, 근원섬유 소편화도, 30KD성분의 출현과 상관관계가 있었으며 진공포장육은 근원섬유 소편화율이 30KD성분의 출현과 상관관계가 있었다

Keywords

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