쑥 첨가 사료를 섭취한 한우육의 냉장 중 품질 변화

서지반출

기타언어초록

쑥을 섭취하지 않은 한우육(T0구)과 쑥을 섭취한 한우육(T1구)을 $3{pm}1^{circ}C$에서 50일간 냉장하면서 쑥의 섭취 효과를 검토하였다. 냉장 중 T1구는 T0구에 비하여 표면색도의 $a^*$ 값 과 $b^*$ 값이 느리게 저하하였고, 냉장 40일부터 처리구간의 유의성(p<0.01)이 있었다. 냉장 중 T0구와 T1구의 전단력은 낮아지고(p<0.001) 드립과 가열 감량은 많아졌으며(p<0.05), 처리구간의 유의적 차이는 없었다. 냉장 중 T1구는 T0구에 비하여 휘발성염기질소 함량이 느리게 상승하고 냉장 50일에 유의성(p<0.01)이 있으며, 일반세균수와 지방산패도 값이 느리게 상승하고 냉장 30일부터 유의성(p<0.01)이 있었다. 그리고 항산화력은 T1구가 느리게 저하하고 냉장 40일부터 유의성(p<0.05)이 있었다. 냉장 중 T1구는 T0구에 비하여 가열육의 맛, 다즙성 및 연도는 유의적 차이가 없었으며, 향과 종합적 기호도는 냉장 30일부터 유의적(p<0.05)으로 우수하였다.

기타언어초록

The purpose of this research was to study the characteristics of Hanwoo (Korean native cattle) beef fed without mugwort (T0) and Hanwoo beef fed with mugwort (T1) during storage at$3{pm}1^{circ}C$ for 50 days. During cold storage, $a^*$ and $b^*$ value of meat color for T1 decreased slowly compared to those of T0, there was significant difference between T0 and T1 after 40 days (p<0.01). The shear force value of T0 and T1 decreased (p<0.001), and the drip loss and cooking loss of T0 and T1 increased (p<0.05). However, there was no significant difference between T0 and T1. During refrigeration period, the volatile basic nitrogen contents of T1 slowly increased compared to T0, there was significant difference between T0 and T1 after 50 days (p<0.01). The total plat count and thiobarbituric acid value of T1 slowly increased compared to T0, and there was significant difference between T0 and T1 after 30 days (p<0.01). Further, the decrease of the antioxidant activity of T1 was delayed, there was significant difference between T0 and T1 after 40 days (p<0.05). There was no significant difference of taste, juiciness, or tenderness of cooked meat between T0 and T1. The aroma and palatability of cooked meat for T1 fed with mugwort were significantly superior than those of T0 at day 30 after storage (p<0.05).

키워드

Mugwort Hanwoo beef quality cold storage

다운URL