Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Selenium Supplementation on Beef Color Stability

셀레늄 급여가 쇠고기 육색 안정성에 미치는 영향

  • Park, B.Y. (National Institute of Animal Science, RDA) ;
  • Cho, S.H. (National Institute of Animal Science, RDA) ;
  • Seong, P.N. (National Institute of Animal Science, RDA) ;
  • Kim, J.H. (National Institute of Animal Science, RDA) ;
  • Kang, G.H. (National Institute of Animal Science, RDA) ;
  • Lee, S.H. (Gyeongsangnamdo Livestock Promotion Research Institute) ;
  • Kim, W.Y. (Korea National College of Agriculture and Fisheries) ;
  • Lee, J.M. (National Institute of Animal Science, RDA) ;
  • Kim, D.H. (National Institute of Animal Science, RDA)
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 조수현 (농촌진흥청 국립축산과학원) ;
  • 성필남 (농촌진흥청 국립축산과학원) ;
  • 김진형 (농촌진흥청 국립축산과학원) ;
  • 강근호 (농촌진흥청 국립축산과학원) ;
  • 이성훈 (경상남도 축산진흥연구소) ;
  • 김완영 (한국농수산대학 대가축학과) ;
  • 이종문 (농촌진흥청 국립축산과학원) ;
  • 김동훈 (농촌진흥청 국립축산과학원)
  • Published : 2009.10.31
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Abstract

The objective of this study was to investigate the supplementation effect of selenium on beef color stability. A total of 15 Hanwoo steers were divided into 3 groups and 2 groups were administered with 0.9 ppm of one of two organic-selenium products, Organic-Se and Se-SMC (Se-spent mushroom compost) for 4 mon. The third group was the control group, which was not with fed selenium during the same period. The result of this study showed that there was no significant difference in meat color between the control and treatments when Hunter $L^*$, $a^*$, $b^*$, chroma, hue and total color difference (${\Delta}E$) were measured after 30 min of blooming. When the oxymyoglobin (OxyMb) contents were measured after beef samples were ground and stored for 48 h at $20^{\circ}C$ in an incubator, they were 26.04%, 28.52% and 33.78% for the control, Organic-Se and Se-SMC after 14 d of storage and 12.65, 18.98 and 18.72 after 21 d of storage at $4^{\circ}C$, respectively (p<0.05). The control had a significantly higher metmyoglobin (MetMb) content than Organic-Se and Se-SMC (p<0.05). This result indicated that selenium supplementation was effective in preventing the oxidation of myoglobin(Mb) and production of MetMb and thus was able to maintain the purplish fresh red color of the meat.

유기태 셀레늄 급여가 쇠고기의 육색의 안정성에 미치는 영향을 구명하기 위하여 유기태 셀레늄(효모, 미국 Sel-Plex)군, 유기태 셀레늄 강화버섯을 생산하고 폐기되는 셀레늄이 다량 함유되어 있는 폐배지(Se-SMC : Se-spent mushroom compost)를 급여한 쇠고기와 급여하지 않은 쇠고기의 육색 안정성을 비교한 결과는 다음과 같다. 육색(Hunter $L^*$, $a^*$, $b^*$), chroma(채도, 색도), hue(색조, 색상) 및 총색차(${\Delta}E$)값을 측정한 결과 처리구간에 차이가 없는 것을 볼 때 최대 홍화시점으로 알려진 절개 후 30분이 경과한 육색측정 값으로는 유기태 셀레늄의 급여효과를 구명하기 어려웠다. 반면 냉장($4{\pm}1^{\circ}C$) 14일 및 21일 저장한 시료를 분쇄한 후, $20^{\circ}C$의 항온기에서 48시간 산화시킨 후 육색소의 화학적 조성을 비교한 결과, OxyMb은 저장 14일차 대조구 26.04, 유기태 셀레늄 효모급여구 28.52, 셀레늄 강화 버섯폐배지 급여구 33.78이었고, 21일차는 대조구 12.65, 유기태 셀레늄 급여구 18.98, 셀레늄 강화 버섯폐배지 급여구 18.72로 대조구에 비하여 유기태 셀레늄 효모급여구와 셀레늄 강화 버섯폐배지 급여구가 높은(p<0.05) 결과를 보였다. MetMb의 함량에 있어서는 대조구가 유기태 셀레늄 효모급여구와 셀레늄 강화 버섯폐배지 급여구에 비하여 높은(p<0.05) 결과를 보여 셀레늄 급여 쇠고기는 Mb의 산화 및 갈변화를 억제하고 선홍색의 육색을 유지하는데 효과적인 것으로 판단된다.

Keywords

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