Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

The Microbes and Protein Extractability of Hanwoo and Japanese Wagyu

한우 및 일본 화우육의 미생물 오염도와 단백질 추출성

  • Kim Il-Suk (Department of Animal Resources Technology, Jinju National University) ;
  • Jin Sang-Keun (Department of Animal Resources Technology, Jinju National University) ;
  • Lee Mooha (School of Agricultural Biotechnology, Seoul National University)
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 이무하 (서울대학교 농생명공학부)
  • Published : 2005.03.01
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Abstract

This study was carried out to get the informations on microbes and protein extractability through comparing the quality attributes of Hanwoo fed in Korea, Hanwoo fed in Japan and Japanese Wagyu. The fresh beefs were stored at 4±l℃ for 13 days. In microbiological test, the total plate counts were higher in rump than in other beef portion as loin, chuck (p<0.000l). The number of psychrotrobes in the rump were maintained high levels (p>0.0001) for storage period, whereas the loin from Hanwoo fed in Korea, Hanwoo fed in Japan and Wagyu were lowest levels. The number of E. coli were no significantly different among the samples. In lactic acid bacteria, the loin form 3 grade Hanwoo (K3) had highest levels (p<0.0001). Comparing to the protein extractability, water soluble proteins were high in chuck (p<0.001). In the case of loin, water soluble proteins of K3 (3 grade Hanwoo) and Wagyu were high as 3.010 mg/g and 2.977 mg/g, respectively (p<0.001). Salt soluble protein of K1 (1 grade Hanwoo) was high as 7.437 mg/g (p<0.0001).

본 연구는 한국에서 사육된 한우와 일본에 한국산 육성우를 수출하여 일본 사양표준에 의해 사육된 한우 및 일본의 화우육간 미생물 및 단백질 추출성을 상호 비교하여 기초적인 품질정보를 얻고자 실시되었다. 진공포장 쇠고기는 4±1℃에 저장하면서 13일차에 분석하였다. 미생물검사에서 총균수는 각 부위별 비교에서 우둔이 가장 높게 나타났다(p<0.0001). 내냉성 미생물의 경우 우둔이 비교적 높게 나타났으나 유의적인 차이는 없었으며 등심에서 가장 낮게 검출되었다. E. coli는 각 부위별 비교에서 유의적인 차이는 없었다. 젖산균은 한국산 3등급 목심에서 가장 많이 검출되었다(P<0.0001). 수용성 단백질에 있어서는 등심, 목심, 우둔 중에서 목심 부위에서 가장 많이 나왔다(p<0.001). 등심의 경우 수용성 단백질은 3등급 한우와 화우에서 가장 많은 3.010, 2.977mg/g이었으며, 다음은 1등급 한우로 2.927 mg/g이었다(p<0.001). 등심의 염용성 단백질의 경우 1등급 한우가 7.437mg/g으로 가장 많았다.

Keywords

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