Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Fattening Period on the Oxidative Stability of Holstein Beef Patties

비육기간이 홀스타인육 패티의 산화안정성에 미치는 영향

  • Kim, Jong-In (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Kang, Sun-Moon (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Kang, Geun-Ho (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Seong, Pil-Nam (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Jung, Seok-Geun (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Park, Beom-Young (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Cho, Soo-Hyun (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
  • 김종인 (농촌진흥청 국립축산과학원) ;
  • 강선문 (농촌진흥청 국립축산과학원) ;
  • 강근호 (농촌진흥청 국립축산과학원) ;
  • 성필남 (농촌진흥청 국립축산과학원) ;
  • 정석근 (농촌진흥청 국립축산과학원) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 김천제 (건국대학교 축산식품생물공학과) ;
  • 조수현 (농촌진흥청 국립축산과학원)
  • Received : 2012.03.22
  • Accepted : 2012.07.06
  • Published : 2012.08.31
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Abstract

The objective of this research was to investigate the effect of the fattening period (18, 21, and 24 mon) on the oxidative stability of Holstein beef patties. The ground Holstein steer beef samples (M. longissimus dorsi) were stored at $4^{\circ}C$ for 12 d and used for lipid oxidation, protein oxidation, myoglobin oxidation, and color measurements. Fat content was significantly (p<0.05) higher in the 24 mon group than in the 18 mon group. 2-thiobarbituric acid reactive substances content and metmyoglobin concentration were the highest (p<0.05) in the 24 mon group from 8 d of storage. Conjugated dienes content was significantly (p<0.05) higher in the 21 and 24 mon groups. Carbonyl content was the highest (p<0.05) in the 24 mon group at 12 d of storage. In surface meat color, the CIE $L^*$ value showed a lower level in the 21 and 24 mon groups from 4 d of storage. Although the CIE $a^*$ value was further lowered, the CIE $b^*$ value maintained a higher value in the 24 mon group during storage, compared to the other groups. Therefore, greater fattening period increased lipid oxidation, protein oxidation, and myoglobin oxidation in Holstein beef patties. Partially, the 24 mon group had the lowest oxidative stability.

본 연구는 비육기간이 홀스타인육 패티의 산화안정성에 미치는 영향에 관해 구명하고자 실시하였다. 18, 21 및 24개월령 홀스타인 거세우 등심(M. longissimus dorsi) 패티를 $4^{\circ}C$에서 12일간 저장하면서 지방산화, 단백질산화, 육색소산화 및 육색을 분석하였다. 일반성분 중 지방 함량은 24개월령이 18개월령보다 높았다(p<0.05). 저장 중 TBARS 함량과 metmyoglobin 농도는 8일째부터 24개월령이 높았다(p<0.05). Conjugated dienes 함량은 저장 4일째부터 21과 24개월령이 높았으며(p<0.05), carbonyl 함량은 12일째에 24개월령이 높았다(p<0.05). 표면육색 중 명도($L^*$)는 저장 4일째부터 21과 24개월령이 낮은 경향을 보였다. 적색도($a^*$)는 24개월령이 저장기간 동안 가장 빨리 감소하였으나 (p<0.05), 황색도($b^*$)는 가장 높은 값을 유지하였다. 따라서 비육기간이 높을수록 홀스타인육 패티의 지방산화, 단백질산화, 육색소 산화가 촉진되었다. 특히 24개월령의 산화안정성이 가장 낮았다.

Keywords

References

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