원문정보
Changes of Water-soluble Flavor Precursors in Loin and Top Round from Hanwoo (Korean Cattle) Beef during Aging
초록
영어
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℃ 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.
목차
Ⅰ. 서론
Ⅱ. 재료 및 방법
1. 공시재료의 처리
2. Glycogen 함량 측정
3. Glucose 함량 측정
4. Lactate 함량 측정
5. 핵산 관련 물질 함량 측정
6. 통계분석
Ⅲ. 결과 및 고찰
1. Glycogen 함량의 변화
2. Glucose 함량의 변화
3. Lactate 함량의 변화
4. 핵산 관련 물질 함량의 변화
Ⅳ. 요약
사사
Ⅴ. REFERENCES