1++ 등급 거세한우의 부위별 칼로리, 콜레스테롤, 콜라겐, 유리아미노산, 핵산관련물질 및 지방산조성 (Calorie, Cholesterol, Collagen, Free Amino Acids, Nucleotide-related Compounds and Fatty Acid Composition of Hanwoo Steer Beef with 1++ Quality Grade)

서지정보

· 발행기관 : 한국축산식품학회
· 수록지 정보 : 한국축산식품학회지 / 28권 / 3호 / 333 ~ 343페이지
· 저자명 : 조수현, 성필남, 김진형, 박범영, 백봉현, 이연정, 인태식, 이종문, 김동훈, 안종남

초록

This study was conducted to investigate the compositional properties by different cut of Hanwoo steer beef. 10 cuts [Abjin
(short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim
(chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were prepared from 10 Hanwoo steers (24~28 mon
old) were used for the experiment. Calorie contents were 2,205~3713.20 cal/g and loin, striploin, short plate were significantly
higher than the other cuts (p<0.05). Loin was highest in cholesterol content, whereas top round and eye of round were
lowest among 10 cuts (p<0.05). There were no significant differences in soluble and insoluble collagen contents although
chuck tender, chuck roll and bottom round contained significantly higher total collagen and loin and striploin contained significantly
lower total collagen contents than the other cuts (p<0.05). The result from the analysis of free amino acids showed
that glutamate and alanine contents were 275.99~536.04 mg/100g, 130.63~175.23 mg/100g, respectively and followed by
arginine (7.00~10.49 mg/100g), phenylalanine (4.70~13.88 mg/100g), and leucine (5.98~10.26 mg/100g) in 10 cuts. 1++
grade Hanwoo steer beef had significantly higher IMP (Inosine monophosphate) and inosine in eye of round (30.04% and
6.25%) and top round (33.44% and 6.28%), while hypoxanthine contents were significantly higher in chuck tender than the
other cuts (p<0.05). In fatty acid analysis, there were not significantly differences in fatty acid composition among 10 cuts
only except for C16:1n7, C20:3n6, and C20:4n6 (p>0.05).

영어초록

This study was conducted to investigate the compositional properties by different cut of Hanwoo steer beef. 10 cuts [Abjin
(short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim
(chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were prepared from 10 Hanwoo steers (24~28 mon
old) were used for the experiment. Calorie contents were 2,205~3713.20 cal/g and loin, striploin, short plate were significantly
higher than the other cuts (p<0.05). Loin was highest in cholesterol content, whereas top round and eye of round were
lowest among 10 cuts (p<0.05). There were no significant differences in soluble and insoluble collagen contents although
chuck tender, chuck roll and bottom round contained significantly higher total collagen and loin and striploin contained significantly
lower total collagen contents than the other cuts (p<0.05). The result from the analysis of free amino acids showed
that glutamate and alanine contents were 275.99~536.04 mg/100g, 130.63~175.23 mg/100g, respectively and followed by
arginine (7.00~10.49 mg/100g), phenylalanine (4.70~13.88 mg/100g), and leucine (5.98~10.26 mg/100g) in 10 cuts. 1++
grade Hanwoo steer beef had significantly higher IMP (Inosine monophosphate) and inosine in eye of round (30.04% and
6.25%) and top round (33.44% and 6.28%), while hypoxanthine contents were significantly higher in chuck tender than the
other cuts (p<0.05). In fatty acid analysis, there were not significantly differences in fatty acid composition among 10 cuts
only except for C16:1n7, C20:3n6, and C20:4n6 (p>0.05).

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