Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Comparison of Quality Characteristics among Chilled Loins Obtained from Jeju Black Cattle, Hanwoo and Imported Australian Beef

냉장한 제주흑우육, 한우육 및 호주산 수입우육의 품질 특성 비교

  • Moon, Yoon-Hee (Dept. of Food Science and Biotechnology, Kyungsung University)
  • 문윤희 (경성대학교 식품생명공학과)
  • Received : 2012.04.13
  • Accepted : 2012.07.27
  • Published : 2012.08.31
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Abstract

The nutritional, physicochemical and sensory quality characteristics of chilled loins of Jeju Black Cattle, Hanwoo and imported Australian beef were compared. For nutritional properties, moisture and crude protein contents of Jeju Black Cattle beef were 65.91% and 17.39% respectively, the lowest among the comparison groups. On the other hand, their crude fat and crude ash contents were 15.89% and 0.79%, respectively, the highest among the comparison groups. There was a significant difference in crude ash content, but there was no significant difference in the other properties. The Fe and Zn contents of Jeju Black Cattle beef were 29.85 and 48.13 ppm, respectively, lower than those of Hanwoo beef, although the difference was not significant. These values were higher than those of Australian beef (p<0.05). There was no significant difference among the samples in contents of Ca, P, Na and Cu. The total amino acid and essential amino acid contents of Jeju Black Cattle beef were 16.81% and 9.08%, respectively, the lowest among the samples, although the difference was not significant. The ratio of essential amino acids to total amino acids of Jeju Black Cattle beef was 54.01%, the highest among the samples. The saturated fatty acid (43.25%), stearic acid (13.51%), linoleic acid (2.39%) and essential fatty acid (2.47%) contents of Jeju Black Cattle beef were the lowest. However, their unsaturated fatty acid (56.69%), oleic acid (47.80%) and MUFA/SFA ratios were the highest, and there were significant differences compared with Australian beef. There was no significant difference in the PUFA/SFA ratio. Among physicochemical properties, redness ($a^*$) of Jeju Black Cattle beef was the highest while melting point was the lowest (p<0.05). There were no significant differences in lightness ($L^*$), yellowness ($b^*$), pH, water holding capacity, cooking loss or shear force value. For sensory properties, raw meat aroma, cooked meat aroma and palatability of Jeju Black Cattle beef were superior compared to other comparison groups, with significant differences in comparison with Australian beef (p<0.05). However, there were no significant differences in taste, juiciness, or tenderness of cooked meat.

냉장한 제주흑우육, 한우육 및 호주산 수입우육의 품질 특성을 비교하였다. 영양적 특성에서, 제주흑우육의 수분은 65.91%, 조단백질은 17.39%로 가장 낮고 조지방은 15.89%, 조회분은 0.79%로 가장 높게 나타났으며, 조회분은 유의적 차이를 보이고 나머지는 모두 시료 간에 유의적 차이가 없었다. 제주흑우육은 철과 아연 함량이 각각 29.85 및 48.13 ppm으로 한우육보다 낮았으나 유의적 차이가 아니고 호주산 우육보다 많게 나타났으며(p<0.05), 칼슘, 인, 나트륨 및 구리의 함량은 시료 간 유의적 차이가 없는 것으로 분석되었다. 제주흑우육은 아미노산 총량과 필수 아미노산 함량이 각각 16.81 및 9.08%로 다른 시료에 비해 가장 낮았으나 시료 간에 유의적 차이가 나타나지 않았으며, 총아미노산에 대한 필수아미노산의 비율은 54.01%로 가장 높게 나타났다. 제주흑우육은 포화지방산 총량(43.25%), stearic acid(13.51%), linoleic acid(2.39%) 및 필수지방산(2.47%) 함량이 가장 낮은 반면 불포화지방산 총량(56.69%), 단가불포화지방산인 oleic acid 함량(47.80%) 및 MUFA/SFA 비율이 높게 나타나서 호주산 우육에 비해 유의적 차이가 있었다. PUFA/SFA 비율은 시료 간에 유의적 차이가 없었다. 물리화학적 특성에서, 제주흑우육은 적색도($a^*$)가 높고 융점이 가장 낮게 나타났으며(p<0.05), 명도($L^*$)와 황색도($b^*$), pH, 보수력, 가열 감량 및 전단력은 시료 간에 유의적 차이가 없었다. 관능평가 결과에서, 제주흑우육은 생육의 향, 가열육 향 및 기호도가 가장 우수하여 호주산 우육에 비교하면 유의성이 인정되었다(p<0.05). 그러나 가열육의 맛, 다즙성 및 연도는 시료 간에 유의적 차이가 나타나지 않았다.

Keywords

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