ANNALS OF ANIMAL RESOURCE SCIENCES (동물자원연구)

INSTITUTE OF ANIMAL RESOURCES (강원대학교 동물자원공동연구소)
권호 표지
DOI QR코드

DOI QR Code

Changes of Water-soluble Flavor Precursors in Loin and Top Round from Hanwoo (Korean Cattle) Beef during Aging

한우고기 등심 및 우둔의 숙성 중 수용성 풍미 전구물질의 변화

  • Kang, Sun Moon (Animal Products Research and Development Division, National Institute of Animal Science, R.D.A.) ;
  • Kang, Geunho (Animal Products Research and Development Division, National Institute of Animal Science, R.D.A.) ;
  • Seong, Pilnam (Animal Products Research and Development Division, National Institute of Animal Science, R.D.A.) ;
  • Kim, Youngchun (Animal Products Research and Development Division, National Institute of Animal Science, R.D.A.) ;
  • Park, Beomyoung (Animal Products Research and Development Division, National Institute of Animal Science, R.D.A.) ;
  • Cho, Soohyun (Animal Products Research and Development Division, National Institute of Animal Science, R.D.A.)
  • 강선문 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 강근호 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 성필남 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 김영춘 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 박범영 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 조수현 (농촌진흥청 국립축산과학원 축산물이용과)
  • Received : 2013.09.10
  • Accepted : 2013.11.12
  • Published : 2013.12.31
⟨ Previous Next ⟩

Abstract

The objective of this research was to evaluate the changes of water-soluble flavor precursors in loin and top round from Hanwoo (Korean cattle) beef during aging at $2^{\circ}C$ for 14 days. The glycogen, glucose and lactate contents were not significantly influenced by beef parts and aging. Among nucleotide-related compounds, inosine 5'-phosphate (IMP) and inosine contents were significantly (p<0.05) lower in loin compared with top round but hypoxanthine content was not significantly different between beef parts. Moreover, during aging, IMP content significantly (p<0.05) decreased while inosine and hypoxanthine contents significantly (p<0.05) increased. It is concluded that aging highly affected the nucleotide-related compounds among water-soluble flavor precursors in loin and top round from Hanwoo.

본 연구는 한우 등심 및 우둔의 숙성 중($2^{\circ}C$/14일) 수용성 풍미 전구물질들의 변화 양상을 조사하고자 실시하였다. 수용성 풍미 전구물질 중 glycogen, glucose 및 lactate 함량들은 부위와 숙성기간에 따른 차이를 보이지 않았다. 핵산 관련 물질에서 inosine 5'-monophosphate(IMP)와 inosine 함량들은 등심이 우둔보다 낮게 나타났으나(p<0.05), hypoxanthine 함량은 부위에 따른 차이가 나타나지 않았다. 또한 IMP의 경우 숙성기간 동안 감소했던 반면 (p<0.05), inosine 및 hypoxanthine은 증가하였다(p<0.05). 따라서 한우 등심과 우둔의 숙성은 수용성 풍미 전구물질들 중 핵산 관련 물질의 함량에 현저하게 영향을 미쳤다.

Keywords

Acknowledgement

Supported by : 국립축산과학원

References

  1. Badwell, C. E., Pearson, A. M. and Spooner, M. E. 1965. Post mortem changes in muscle. I. Chemical changes in beef. J. Food Sci. 30:766-772. https://doi.org/10.1111/j.1365-2621.1965.tb01838.x
  2. Batlle, N., Aristoy, M. C. and Toldrá, F. 2001. ATP metabolites during aging of exudative and nonexudative pork meats. J. Food Sci. 66:68-71. https://doi.org/10.1111/j.1365-2621.2001.tb15583.x
  3. Bryhni, E. A., Byrne, D. V., Rødbotten, M., Claudi -Magnussen, C., Agerhem, H., Johansson, M., Lea, P. and Martens, M. 2002. Consumer perceptions of pork in Denmark, Norway and Sweden. Food Qual. Prefer. 13:257-266. https://doi.org/10.1016/S0950-3293(02)00021-6
  4. Cho, S. H., Seong, P. N., Kim, J. H., Park, B. Y., Baek, B. H., Lee, Y. J., In, T. S., Lee, J. M., Kim, D. H. and Ahn, C. N. 2008. Calorie, cholesterol, collagen, free amino acids, nucleotide-related compounds and fatty acid composition of Hanwoo steer beef with 1++ quality grade. Korean J. Food Sci. Ani. Resour. 28:333 -343. https://doi.org/10.5851/kosfa.2008.28.3.333
  5. Cho, S., Seong, P., Kang, G., Jung, S., Kim, H., Park, B., Kang, S. M. and Kim, D. 2011. Comparison of volatile flavor profiles for Hanwoo and imported beef. Ann. Anim. Resour. Sci. 22:42-51.
  6. Daszkiewicz, T., Wadja, S. and Matusevičius, P. 2003. Changing of beef quality in the process of storage. Veterinarija Ir. Zootechnika 21:62-65.
  7. Dreiling, C. E., Brown, D. E., Casale, L. and Kelly, L. 1987. Muscle glycogen: Comparison of iodine binding and enzyme digestion assays and application to meat samples. Meat Sci. 20:167-177. https://doi.org/10.1016/0309-1740(87)90009-X
  8. Dwivedi, B. K. 1975. Meat flavor: A review. CRC Crit. Rev. Food Technol. 5:487-535. https://doi.org/10.1080/10408397509527183
  9. Ferguson, D. M., Daly, B. L., Gardner, G. E. and Tume, R. K. 2008. Effect of glycogen concentration and form on the response to electrical stimulation and rate of post-mortem glycolysis in ovine muscle. Meat Sci. 78 :202-210. https://doi.org/10.1016/j.meatsci.2007.06.003
  10. Greaser, M. L. 1986. Conversion of muscle to meat. In Muscle as Food, P, J. Bechtel (Ed.), Academic Press, Inc., Orlando, U.S.A., pp. 37-102.
  11. Gutmann, I. and Wahlefeld, A. W. 1974. L-(+)-lactate: Determination with lactate dehydrogenase and NAD. In Methods of Enzymatic Analysis, H, U. Bergmeyer (Ed.), Academic Press, Inc., N.Y., U.S.A., Vol. 3, pp. 1464-1468.
  12. Hong, C. H., Lee, J. M. and Kim, K. S. 2004. Changes of nucleotides in the raw fishes during the aquarium storage. Korean J. Food Sci. Technol. 36:379-384.
  13. Hornstein, I. and Crowe, P. F. 1960. Meat flavor chemistry: Flavour studies on beef and pork. J. Agr. Food Chem. 8:494-498. https://doi.org/10.1021/jf60112a022
  14. Ji, J. R., Park, K. M., Choe, H. S. and Hwang, I. 2010. Objective meat quality and volatile components as a function of cooking temperature in beef longissimus lumborum. Korean J. Food Sci. Ani. Resour. 30:373-384. https://doi.org/10.5851/kosfa.2010.30.3.373
  15. Kim, D. H., Kim, Y. K., Chung, Y. H., Yoo, Y. M. and Park, B. Y. 1993. A study on the consumer's attitude to beef: 1. Consumer's purchasing pattern and preference. R.D.A., J. Agr. Sci. 35:598-601.
  16. Koutsidis, G., Mottram, D. S., Elmore, J. S. and Oruna -Concha, M. J. 2003. Sugars and related compounds as flavor precursors in meat. Proceedings of 10th Weurman Flavour Research Syposium, Beaune, France, pp. 654 -657.
  17. Koutsidis, G., Elmore, J. S., Oruna-Concha, M. J., Campo, M. M., Wood, J. D. and Mottram, D. S. 2008a. Water-soluble precursors of beef flavour:I. Effect of diet and breed. Meat Sci. 79:124-130. https://doi.org/10.1016/j.meatsci.2007.08.008
  18. Koutsidis, G., Elmore, J. S., Oruna-Concha, M. J., Campo, M. M., Wood, J. D. and Mottram, D. S. 2008b. Water-soluble precursors of beef flavour: II. Effect of post-mortem conditioning. Meat Sci. 79:270 -277. https://doi.org/10.1016/j.meatsci.2007.09.010
  19. Kunst, A., Draeger, B. and Ziegenhorn, J. 1984. Glucose: UV-methods with hexokinase and glucose-6-phosphate dehydrogenase. In Methods of Enzymatic Analysis, H, U. Bergmeyer (Ed.), Academic Press, Inc., N.Y., U.S.A., Vol. 6, pp. 163-172.
  20. Lawrie, R. A. 1979. Meat Science. 3rd ed., Pergamon Press, Inc., N.Y., U.S.A., pp. 132-162.
  21. Lee, C. A. and Newbold, R. P. 1963. The pathway of degradation of inosinic acid in bovine skeletal muscle. Bioch. Bioph. Acta 72:349-352. https://doi.org/10.1016/0926-6550(63)90351-7
  22. Lee, Y. J., Kim, C. J., Park, B. Y., Seong, P. N., Kim, J. H., Kang, G. H., Kim, D. H. and Cho, S. H. 2010. Chemical composition, cholesterol, trans-fatty acids contents, pH, meat color, water holding capacity and cooking loss of Hanwoo Beef (Korean native cattle) quality grade. Korean J. Food Sci. Ani. Resour. 30:997 -1006. https://doi.org/10.5851/kosfa.2010.30.6.997
  23. MacLeod, G. 1994. The flavour of beef. In The Flavor of Meat and Meat Products, F, Shahidi (Ed.), Blakie, Glasgow, U.S.A., pp. 4-37.
  24. Meinert, L., Andersen, L. T., Bredie, W. L. P., Bjerge -gaard, C. and Aaslyng, M. D. 2007. Chemical and sensory characterization of pan-fried pork flavor: Interactions between raw meat quality, ageing and frying temperature. Meat Sci. 75:229-242. https://doi.org/10.1016/j.meatsci.2006.07.004
  25. Meinert, L., Tikk, K., Tikk, M., Brockhoff, P. B., Bredie, W. L. P., Bjergegaard, C. and Aaslyng, M. D. 2009. Flavour development in pork. Influence of flavor precursors concentrations in longissimus dorsi from pigs with different raw meat qualities. Meat Sci. 81:255 -262. https://doi.org/10.1016/j.meatsci.2008.07.031
  26. Miller, M. F., Kerth, C. R., Wise, J. W., Lansdell, J. L., Stowell, J. E. and Ramsey, C. B. 1997. Slaughter plant location, USDA quality grade, external fat thickness and aging time effects on sensory characteristics of beef loin strip steak. J. Anim. Sci. 75:662-667. https://doi.org/10.2527/1997.753662x
  27. Mottram, D. 1991. Meat. In Volatile Compounds in Foods and Beverages, H, Maarse (Ed.), Marcel Dekker, Inc., N.Y., U.S.A., pp. 107-177.
  28. Mullen, A. D., Stoeva, S., Laib, K., Gruebler, G., Voelter, W. and Troy, D. J. 2000. Preliminary analysis of amino acids at various locations along the M. longissimus dorsi in aged beef. Food Chem. 69:461-465. https://doi.org/10.1016/S0308-8146(00)00066-2
  29. Pearson, A. M. and Young, R. B. 1989. Postmortem changes during conversion of muscle to meat. In Muscle and Meat Biochemistry, A, M. Pearson and R. B. Young (Eds), Academic Press, Inc., San Diego, U.S.A., pp. 391-444.
  30. Pethick, D. W., Rowe, J. B. and Tudor, G. 1995. Glycogen metabolism and meat quality. Recent Advances in Animal Nutrition in Australia, July, 97 -102.
  31. Savell, J. W., Branson, R. E., Cross, H. R., Stiffler, D. M., Wise, J. W., Griffin, D. B. and Smith, G. C. 1987. National consumer retail beef study: Palatability evaluations of beef loin steaks that differed in marbling. J. Food Sci. 52:517-519. https://doi.org/10.1111/j.1365-2621.1987.tb06664.x
  32. Stezer, A. J., Cadwallader, K., Singh, T. K., Mckeith, F. K. and Brewer, M. S. 2008. Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles. Meat Sci. 79:13-19. https://doi.org/10.1016/j.meatsci.2007.07.025
  33. SPSS. 2009. PASW Statistics 18, Statistical Package for the Social Sciences Incorporated, Illinois, U.S.A.
  34. Tikk, M., Tikk, K., Tørngren, M. A., Meinert, L., Aaslyng, M. D. and Karlsson, A. H. 2006. Develop -ment of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat. J. Agr. Food Chem. 54:7769 -7777. https://doi.org/10.1021/jf060145a
  35. Watanabe, A., Tsuneishi, E. and Takimoto, Y. 1989. Analysis of ATP and its breakdown products in beef by reverse-phase HPLC. J. Food Sci. 54:1169-1172. https://doi.org/10.1111/j.1365-2621.1989.tb05948.x
  36. Wiklund, E., Andersson, A., Malmfors, G. and Lund -ström, K. 1996. Muscle glycogen levels and blood metabolites in reindeer (Rangifer tarandus tarandus L.) after transport and lairage. Meat Sci. 42:133-144. https://doi.org/10.1016/0309-1740(95)00035-6
  37. Yang, S. Y., Lim, S. D., Jeon, K. H., Nam, K. B., Kwon, S. A. and Park, J. E. 2007. Comparison of vitamin A, E, and cholesterol contents and the sensory properties of chilled Hanwoo and Australian beef. Korean J. Food Sci. Resour. 27:262-266. https://doi.org/10.5851/kosfa.2007.27.3.262