Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Comparison of Fatty Acid Composition of Hanwoo Beef by Different Quality Grades and Cuts

한우육의 육질등급 및 부위 별 지방산 조성 비교

  • Lee, Yeon-Jung (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Jin-Hyong (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Park, Beom-Young (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Seong, Pil-Nam (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Kang, Geun-Ho (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Kim, Dong-Hun (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Cho, Soo-Hyun (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science)
  • 이연정 (농촌진흥청 국립축산과학원) ;
  • 김천제 (건국대학교 축산식품생물공학과) ;
  • 김진형 (농촌진흥청 국립축산과학원) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 성필남 (농촌진흥청 국립축산과학원) ;
  • 강근호 (농촌진흥청 국립축산과학원) ;
  • 김동훈 (농촌진흥청 국립축산과학원) ;
  • 조수현 (농촌진흥청 국립축산과학원)
  • Published : 2010.02.28
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Abstract

The fatty acid composition of Hanwoo beef was investigated by different quality grades and cuts. Five cuts (strip loin, loin, chuck roll, top round, brisket) were obtained from 15 Hanwoo beef cattle [bulls and steers, 24-30 mon old]. For each quality grade of $1^{++}$, $1^+$, 1, 2, 3, three animals were selected. The contents of C18:0 in chuck roll, strip loin, brisket, top round and loin were significantly higher in 3 quality grades than those of the other grades respectively (p<0.05). The C18:1n9 content in the chuck roll was not significantly different among the different grades, but those of strip loin, top round, brisket, and loin were significantly higher in $1^{++}$ quality grade than those of 3 quality grade (p<0.05). The C18:3n3 content was significantly higher in brisket of $1^{++}$ quality grade and loin of 3 quality grade than the other grades for the same cut (p<0.05). However, those of strip loin, top round and chuck roll were not significantly different (p>0.05) among the different grades. The C18:3n6 content in chuck roll and loin was significantly higher for 2 quality grade than in those of the other grades (p<0.05). For five cuts, total SFA contents for 3 quality grade were significantly higher than in other cuts. The total MUFA content of $1^{++}$ quality grade was significantly higher than in 3 quality grade (p<0.05). The total n-3 PUFA content was not significantly different in chuck roll, strip loin and top round; however, those of brisket were significantly higher in $1^{++}$ quality grade (0.15%) and those of loin were significantly higher in 3 quality grade than in the other grades (p<0.05). The total n-6 PUFA content was significantly higher in 3 quality grade than in those of the other grades (p<0.05).

본 연구는 수소 및 거세우(24-30개월) 15두(각 육질등급별 3두씩)를 공시 축으로 이용하여 한우육의 부위(목심, 채끝, 우둔, 양지머리, 등심)에 따른 육질등급($1^{++}$, $1^+$, 1, 2, 3)의 지방산 조성을 비교하였다. 지방산 조성에서 C16:0 함량은 목심, 채끝과 우둔부위 3등급이 다른 등급보다 유의적으로 높았던 반면 양지머리와 등심부위에서는 2등급이 각각 28.26%, 28.74%로 3등급 26.16%, 25.30%보다 유의적으로 높게 나타났다(p<0.05). C18:1n9 함량은 목심 부위에서는 유의적인 차이가 나타나지 않았지만 채끝, 우둔, 양지머리와 등심부위에서는 $1^{++}$등급이 3등급보다 유의적으로 높게 나타났다(p<0.05). C18:3n3 함량은 채끝, 우둔과 목심 부위에서는 유의적인 차이가 나타나지 않았고 양지머리부위에서 $1^{++}$등급이 0.15%로 다른 등급보다 높았는데 등심부위에서는 3등급이 0.23%로 유의적으로 높게 나타났다(p<0.05). C18:3n6 함량은 목심과 등심부위에서만 유의적인 차이가 나타났는데 2등급이 다른 등급보다 유의적으로 높았다(p<0.05). SFA 함량은 다섯 부위에서 $1^{++}$ 등급이 3등급보다 유의적으로 낮은 반면에 MUFA 함량은 $1^{++}$등급이 3등급보다 유의적으로 높게 나타났고(p<0.05) PUFA 함량은 3등급이 다른 등급보다 유의적으로 높았다(p<0.05). n-3 계열 불포화지방산 함량은 목심, 채끝과 우둔부위에는 유의적인 차이가 없었으나 양지머리부위는 $1^{++}$ 등급이 0.15%로 다른 등급보다 높았던 반면 등심부위는 3등급이 0.23%로 다른 등급보다 유의적으로 높았다(p<0.05). n-6 계열 불포화지방산은 5 부위에서 3등급이 다른 등급보다 유의적으로 높은 함량을 나타냈다(p<0.05).

Keywords

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