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한우수소의 부위별 Calorie, Cholesterol, 유리아미노산, 핵산관련물질 및 지방산조성

Cholesterol, Free Amino Acid, Nucleotide-related Compounds, and Fatty Acid Composition of Korean Hanwoo Bull Beef

  • 발행 : 2007.12.30

초록

본 연구는 한우수소 10두에서 10부위(업진, 보섭, 채끝, 등심, 꾸리, 홍두깨, 목심, 설깃, 양지, 우둔)를 선정하여 성분조성 및 맛 관련물질 특성을 분석하였다. 칼로리 함량은 부위간에 유의적인 차이가 없었다(p>0.05). 10 부위내 콜레스테롤 함량은 홍두깨가 콜레스테롤 함량이 26.74 mg/100 g으로 가장 낮았고 업진이 31.08 mg/100 g으로 가장 높게 나타났으나(p<0.05) 다른 부위들간 콜레스테롤 함량에는 유의적인 차이가 없었다(p>0.05). 맛과 관련이 있는 유리아미노산 함량을 부위별로 비교한 결과 모든 부위에 glutamate와 alanine 함량이 각각 $94.33{\sim}216.36\;mg/100\;g,\;154.88{\sim}200.31\;mg/100\;g$로 가장 높은 수준으로 존재하였고 그 다음으로 arginine, phenylalanine 및 lysine으로 분석되었다. 부위별 inosine monophosphate(IMP) 함량은 업진, 보섭, 채끝, 홍두깨, 설깃, 우둔부위가 등심이나 목심 부위보다 유의적으로 더 많이 존재하는 것으로 분석되었다(p<0.05). Inosine 함량은 보섭과 설깃이 가장 많았고 반면에 hypoxanthine은 꾸리부위에서 가장 높게 나타났다(p<0.05). 부위별 총 콜라겐 함량은 업진부위가 가장 높았고 그 다음이 양지, 꾸리, 목심 부위가 높은 것으로 나타났다(p<0.05). 지방산 조성에서 등심부위가 다른 부위와 비교했을 때 stearic acid($C_{18:0}$) 함량이 유의적으로 높았고 우둔부위는 arachidonic acid($C_{20:4n6}$)의 함량이 가장 높은 것으로 나타났다(p<0.05). 총 포화지방산 함량은 업진, 등심 및 양지부위가 가장 높았고 총 불포화지방산 함량은 홍두깨 부위가 가장 높게 나타났다(p<0.05).

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  3. Effects of Aging Period Prior to Freezing on Meat Quality of Hanwoo Muscle (Longissimus dorsi) vol.31, pp.6, 2011, https://doi.org/10.5851/kosfa.2011.31.6.799
  4. Meat Quality, Fatty Acid Composition, Blood Parameters and Nucleotide Compounds Analysis Fed Long Chain Fatty Acid Calcium Salts in Hanwoo Steers (Korean Native Cattle) vol.12, pp.2, 2017, https://doi.org/10.3923/ajava.2017.88.95
  5. Association of carcass weight with quality and functional properties of beef from Hanwoo steers vol.55, pp.5, 2015, https://doi.org/10.1071/AN13411
  6. Calorie, Cholesterol, Collagen, Free Amino Acids, Nucleotide-related Compounds and Fatty Acid Composition of Hanwoo Steer Beef with 1++Quality Grade vol.28, pp.3, 2008, https://doi.org/10.5851/kosfa.2008.28.3.333
  7. Keys to production and processing of Hanwoo beef: A perspective of tradition and science vol.2, pp.4, 2012, https://doi.org/10.2527/af.2012-0060