한우고기 등심 및 우둔의 숙성 중 수용성 풍미 전구물질의 변화
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
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- 2013.12
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서지정보
ㆍ발행기관 : 강원대학교 동물자원공동연구소
ㆍ수록지정보 : 동물자원연구 / 24권 / 2호
ㆍ저자명 : 강선문, 강근호, 성필남, 김영춘, 박범영, 조수현
영어 초록
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.
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