한국축산식품학회지 (Food Science of Animal Resources)

  • 제26권3호
  • /
  • Pages.362-367
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  • 2006
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지

돈육 등급별 Hydroxyproline 함량 분석법을 이용한 육가공품의 품질 평가

Determination of Hydroxyproline Contents of Pork Meat for Quality Evaluation of Meat Products

  • 김진성 (연세대학교 생명공학과) ;
  • 김재훈 (한국원자력연구소 방사선연구원 방사선식품생명공학팀) ;
  • 박진규 (한국원자력연구소 방사선연구원 방사선식품생명공학팀) ;
  • 박재남 (한국원자력연구소 방사선연구원 방사선식품생명공학팀) ;
  • 이주운 (한국원자력연구소 방사선연구원 방사선식품생명공학팀) ;
  • 변유량 (연세대학교 생명공학과) ;
  • 변명우 (한국원자력연구소 방사선연구원 방사선식품생명공학팀)
  • Kim, Jin-Seong (Department of Biomaterials Science & Engineering, Graduate School of Yonsei University) ;
  • Kim, Jae-Hun (Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jin-Gyu (Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jae-Nam (Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Yu-Ryang (Department of Biomaterials Science & Engineering, Graduate School of Yonsei University) ;
  • Byun, Myung-Woo (Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 발행 : 2006.09.30
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초록

본 연구는 돈육 등급과 hydroxyproline(Hyp) 함량과의 상관관계를 규명하고 최종적으로 육가공품의 품질을 평가하기 위한 방법으로의 활용 가능성을 검토하기 위해 수행되었다. 그 결과 돈육 semitendinosus(사태)와 같은 특정 부위의 Hyp 함량은 돈육 등급과 상관 관계가 없는 것으로 나타났다. 그러나, 도체로부터 분리한 fresh ham(후지) 전체 부위를 분쇄하여 시료로 사용한 경우 $A{\sim}E$등급까지 등급이 낮아질수록 Hyp 함량이 유의적으로 증가하는 것을 확인할 수 있었으며, D와 E등급을 혼합하였을 경우에도 E등급의 함량이 증가함에 따라 Hyp의 함량도 증가하는 것으로 나타났다. 또한, fresh ham(후지) 전체 부위를 원료로 하여 햄버거 패티를 제조한 후 Hyp 함량을 분석한 결과 등급이 낮아짐에 따라 Hyp 함량 역시 증가하는 것을 확인할 수 있었다. 이상의 결과를 종합하여 볼 때, 돈육 semitendinosus(사태)와 같은 특정 부위에 존재하는 Hyp의 함량은 돈육 등급과의 상관 관계를 확인할 수 없었으나, fresh ham(후지) 전체 부위를 대상으로 할 경우에는 등급에 따른 Hyp 함량과의 유의적 상관 관계가 성립될 수 있다고 판단되었다. 따라서, 육가공품의 제조시 원료용으로 많이 사용되고 있는 돈육의 경우 fresh ham(후지) 부위가 주로 사용되는 만큼 이상의 결과들은 최종적으로 육가공 제품의 품질을 평가하기 위한 기초 자료로 활용할 수 있을 것으로 기대된다.

This study was conducted to evaluate the feasibility of determination of hydroxyproline (Hyp) contents in pork meat for the quality evaluation of meat products. The relationship between the Hyp contents and pork grade was not high in porcine semitendinosus muscle. Whereas, Hyp contents of pork fresh ham and hamburger patties prepared with them were significantly increased as the decrease of pork grade. These results showed that the determination of Hyp contents might be a useful method for the quality evaluation of meat products.

키워드

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