The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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The Effect of Aging on Flavor Precursors and Volatile Compounds of Top Round from Hanwoo

숙성에 따른 한우 우둔의 풍미 전구물질 및 향기성분 변화

  • Lee, Juri (Dept. of Animal Science and Biotechnology, Chungnam National University) ;
  • Kim, Sun Hyo (Dept. of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, Hyun Jung (Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University) ;
  • Yong, Hae In (Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University) ;
  • Nam, Ki Chang (Dept. of Animal Science and Technology, Sunchon National University) ;
  • Jo, Cheorun (Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University) ;
  • Jung, Samooel (Dept. of Animal Science and Biotechnology, Chungnam National University)
  • 이주리 (충남대학교 농업생명과학대학 동물자원생명과학과) ;
  • 김선효 (충남대학교 농업생명과학대학 동물자원생명과학과) ;
  • 이현정 (서울대학교 농업생명과학대학 농생명공학부 동물생명공학) ;
  • 용해인 (서울대학교 농업생명과학대학 농생명공학부 동물생명공학) ;
  • 남기창 (순천대학교 농업생명과학대학 동물자원학과) ;
  • 조철훈 (서울대학교 농업생명과학대학 농생명공학부 동물생명공학) ;
  • 정사무엘 (충남대학교 농업생명과학대학 동물자원생명과학과)
  • Received : 2015.11.12
  • Accepted : 2015.12.11
  • Published : 2015.12.31
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Abstract

The influence of aging on the flavor precursors and volatile compounds of top round beef was studied. The concentrations of free amino acids, nucleotides, creatine, dipeptides, and volatile compounds were measured after top round from Hanwoo was aged at $4^{\circ}C$ for 21 days. The amount of free amino acids in top round significantly increased with the increase of aging period. There was no effect of aging on the concentrations of adenosine monophosphate or inosine in top round. The inosine monophosphate content of top round significantly decreased with age, while the hypoxanthine content increased. The concentrations of creatine, carnosine, and anserine in top round were not influenced by aging. In total, 24 volatile compound were identified in aged, cooked top round. Of these, the quantities of aldehydes (propanal, pentanal, hexanal, heptanal, octanal, and nonanal), hydrocarbons (pentane and octane), 2-butanone, ethyl acetate, and pyridines (4-ethynyl-pyridine and 4-acetyl-pyridine) significantly increased after aging. We conclude that the flavor of top round can be improved by aging.

Keywords

References

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