문화기술의 융합 (The Journal of the Convergence on Culture Technology)

  • 제9권5호
  • /
  • Pages.753-760
  • /
  • 2023
  • /
  • 2384-0358(pISSN)
  • /
  • 2384-0366(eISSN)
국제문화기술진흥원 (The International Promotion Agency of Culture Technology)
권호 표지
DOI QR코드

DOI QR Code

비선호 부위 소고기의 저온처리에 의한 품질향상 및 소고기의 숙성효과

Quality improvement and aging effect of beef by low-temperature treatment of non-preferred parts of beef

  • 투고 : 2023.08.22
  • 심사 : 2023.09.05
  • 발행 : 2023.09.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구에서는 1++등급 소고기에 비해 1등급 저온처리 및 숙성기간에 따른 소고기의 품질향상 및 숙성효과를 시도하였다. 1++등급 소고기의 지방함량과 전단력은 13.03%와 114.26N이었으나, 1등급 소고기는 3.21%와 149.67N이었다. 한편, 1등급 소고기를 -26℃에서 12시간 저온처리하고 0℃에서 14일간 저온 숙성한 결과 전단력은 87.85N으로 크게 감소하였으며 전체적인 기호도, 부드러움, 다즙성, 풍미 및 씹는 질감는 향상되었다. 필수 유리아미노산 함량은 1++ 등급 소고기에서 22.17mg/100g으로 낮았으나 1등급 3개 시료에서 41.31~45.11 mg/100g으로 함량이 높았으며, 저온처리에 따른 함량 변화는 없었다. 소고기의 특정 성분으로 타우린은 30.94~34.41 mg/100g으로 소고기 등급에 따른 함량차이는 적었지만 Anserine과 Creatine은 19.68 mg/100g, 소고기 1++등급은 70.01 mg/100g으로 낮았다. 단일불포화지방산/포화지방산 비율로서의 올레산(c18:1)/스테아르산(c18:0)의 함량비는 1++등급 소고기는 5.29로 낮았으나 1등급 쇠고기는 6.13~6.78로 높았다. 또한 1등급 소고기는 저온처리 조건 및 숙성기간에 따른 이들 지방산의 함량비에 변화가 없었다. 본 연구 결과, -26℃에서 12시간 동안 저온 처리한 후 0℃에서 14일 동안 숙성함으로써 1등급 소고기의 품질을 향상시킬 수 있었다.

In this study, quality improvement of beef was attempted according to the low temperature treatment and aging period of grade 1 compared to grade 1++ beef. The fat content and shear force of beef grade 1++ were 13.03% and 114.26N, but beef grade 1 was 3.21% and 149.67N. Meanwhile, after low-temperature treatment of grade 1 beef at -26℃ for 12 hours and low-temperature aging at 0 ℃ for 14 days, the shear force was greatly reduced to 87.85N, improving overall preference, softness, dripping gravy, flavor, and chewing texture. The essential free amino acid content was as low as 22.17mg/100g in grade 1++ beef, but the contents were high at 41.31~45.11mg/100g in three samples of grade 1, and there was no change in content according to cold treatment conditions. As a specific component of beef, Taurine was 30.94~34.41mg/100g, and the difference in content was small according to beef grade, but Anserine and Creatine were low at 19.68mg/100g and 70.01mg/100g in beef grade 1++ and high at 26.38~31.23mg/100g and 154.09~167.26mg/10g in beef grade 1. The content ratio of oleic acid (c18:1)/stearic acid (c18:0) as an monounsaturated fatty acid/saturated fatty acid ratio was low at 5.29 for grade 1++ beef, but high at 6.13~6.78 for grade 1 beef. In addition, there was no trend in the content ratio of these fatty acids according to the low-temperature treatment conditions and aging period in beef grade 1. As a result of this study, it was possible to improve the quality of beef grade 1 by low-temperature treatment at -26 ℃ for 12 hours and then aging at 0 ℃ for 14 days.

키워드

과제정보

본 과제(결과물)는 2023년도 교육부의 재원으로 한국연구재단의 지원을 받아 수행된 지자체-대학 협력기반 지역혁신사업의 결과입니다.(연구과제명; 한위 비선호부위 품성 제고를 위한 숙성기술 및 HMR 육가공품의 산업화 2021RIS-001). 이에 감사 드립니다.

참고문헌

  1. D.B. Kim, E.Y. Ahn, and E.J. Kim, "Improvement of insulin resistance by curcumin in high fat diet fed mice", The Journal of the Convergence on Culture Technology, Vol. 4(1), pp. 315-323, 2018. http://dx.doi.org/10.17703/JCCT.2018.4.1.315. 
  2. H.K. Kim, "The functional effects of antimicrobaial activity and anti-inflammatory seaweed polysaccharide extracts", The Journal of the Convergence on Culture Technology, Vol. 4(2), pp. 155-163, 2018. http://dx.doi.org/10.17703/JCCT.2018.4.2.155. 
  3. B.Y. Park, S.H. Cho, Y.M. Yoo, J.H. Kim, J.M. Lee, S.K. Joung and Y.K. Kim, "Effect of Intramuscular fat contents on the physicochemical properties of beef longissimus dorsi from Hanwoo", The Journal Animal Science and Technol, Vol. 42(2), pp. 189~194, 2000. 
  4. L. Schwingshackl, B. Strasser, G. Hoffmann, " Effects of monounsaturated fatty acids on cardiovascular risk factors a systematic review and meta-analysis", Ann Nutr Metab, Vol. 59: pp. 176-186, 2011. http://dx.doi.org/10.1159/0033407. 
  5. T. Psaltopoulou, A. Naska, P. Orfanos, D. Trichopoulos, T. Mountokalakis, A. Trichopoulou, "Olive oil, the Mediterranean diet, and arterial blood pressure: the Greek European Prospective Investigation into Cancer and Nutrition (EPIC) study", Am J Clin Nutr, Vol. 80, pp.1012-1018, 2004. http://dx.doi.org/10.1093/ajcn/80.4.1012. 
  6. J.A. Paniagua, A. Gallego de la Sacristana, I. Romero, A. VidalPuig, J.M. Latre, E. Sanchez, P. Perez-Martinez, J, LopezMiranda, F. PerezJimenez, "Monounsaturated fat-rich diet prevents central body fat distribution and decreases postprandial adiponectin expression induced by a carbohydrate-rich diet in insulin-resistant subjects", Diabetes Care, Vol. 30, pp. 1717-1723, 2007. http://dx.doi.org/10.2337/dc06-2220. 
  7. H.N. Kwon and C.B. Choi, "Comparison of lipid content and monounsaturated fatty acid composition of beef by country of origin and marbling score", J. Korean. Soci Food Sci Nutr, Vol. 44(12), pp. 1806-1812, 2015.  https://doi.org/10.3746/jkfn.2015.44.12.1806
  8. H.N. Kwon and C.B. Choi, "Comparison of free amino acids,anserine and carnosine contents of bbef according to the country of origin and marbling score", J. Korean. Soci Food Sci Nutr, Vol. 47(3), pp.357-3629, 2018.  https://doi.org/10.3746/jkfn.2018.47.3.357
  9. J. Folch, M. Lees, G.H. Sloane-Stanley, "A simple method for the isolation and purification of total lipids from animal tissues", Journal Biological Chemistry, Vol. 226(1), pp. 497-507, 1957. http://dx.doi.org/10.1016/s002-9258(18)64849-5. 
  10. L.D. Metcalf, A.A, Schmiz, J.R. Pelka, "Rapid preparation of fatty acid esters from for gas chromatographic analysis", Anal. Chem,. Vol.38: pp. 514-515, 1966. http://dx.doi.org/10.1021/ac60171a016