도축전후의 요인들이 쇠고기 조리시 생성되는 향미 성분에 미치는 영향 = Aroma flavor components of cooked beef as affected by pre- and post-slaughter factors
저자
발행사항
전주 : 전북대학교 일반대학원, 2012
학위논문사항
학위논문(박사)-- 전북대학교 일반대학원 : 축산학(축산가공학) 2012. 8
발행연도
2012
작성언어
영어
주제어
발행국(도시)
전북특별자치도
형태사항
217 p. ; 26 cm
일반주기명
지도교수: 황인호
소장기관
Flavor characteristics play an important level in eating quality of cooked meat. Recent researches have demonstrated flavors together with tenderness are the most important criterion of acceptability and palatability of beef that affect consumers purchasing decisions.
The first experiment aimed to investigate the effect of quality grade (based on degree of marbling), slaughter age and chiller ageing on aroma flavor components and their correlation to the sensory evaluation of Korean native cattle (Hanwoo) beef. Cattles were slaughtered at the age of 28 and 32 month old then the carcasses were graded for grade 1++ and grades 1+and 1 according to the Korean carcass grading system. The aroma flavor components were determined on longissimus dorsi muscle during chiller ageing (0 and 7 days) using solid phase micro-extraction technique combining with GC/MS system. Twenty among the fifty-six detected flavor compounds were significantly different due to the quality grade effect at 0 day ageing (p<0.05). Particularly, the grade 1++ had the highest amounts of some important flavor compounds (i.e., nonanal, octanal) that associated with pleasant sweet, green and fatty odor notes, followed by the grade 1+ and grade 1. While, the quality grade 1 beef had the highest amounts of some un-expected compounds (i.e., benzaldehyde) that associated with undesirable odor note, followed by the grade 1+ and lowest for the grade 1++. For the slaughter age effect, results show that only few among the fifty-seven detected compounds showed differences between the age groups(p<0.05). The differences in amounts of flavor compounds observed between the quality grades, and slaughter ages are probably mainly due to the intramuscular fat content (IMF) effect. Amounts of most of compounds were significantly increased with increasing chiller ageing time in the all grades and age groups. Some flavor compounds appeared as result of interactions between either quality grades with ageing or slaughter ages with ageing. The differences in aroma flavor profiles are probably responsible for the varied panel flavor scores between beefs from the three grade groups, and as well as between the two age groups. In that, consumer panels rated higher flavor, overall acceptability and rating scores for the grade 1++ and grade 1+ group than the grade 1 group (p>0.05). Ageing beef for 7 days resulted in increase flavor, overall acceptability and rating for the three quality groups (p<0.05) regardless of age groups. Our results show that quality grade has a larger impact on the flavors than the slaughter age. Ageing beef for 7 days could improve flavor quality of cooked beef.
The second experiment was designed to evaluate the effects of muscle type and chiller ageing on aroma flavor components and their correlations to sensory evaluation of Korean native cattle (Hanwoo) beef. Longissimus dorsi and semitendinosus which chiller aged for 7 and 29 days were used. The results show that majority of the lipid-derived flavor compounds showed differences between the two muscles as a function of the different IMF levels between the two muscles. Ageing beef for 29 days resulted in increase of most of lipid-oxidized compounds and Maillard products as well however some flavor compounds decreased with increasing ageing time. Significant muscles x chiller ageing interactions existed for seventeen among the total of fifty-nine detected compounds. Longissimus dorsi muscle had higher amounts of C18:1n-9-derived flavor compounds which possess pleasant odor notes whereas beef from the semitendinosus muscle had highest amounts of PUFAs-derived compounds (i.e., benzaldehyde) which associated with undesirable flavors. The differences in flavor compounds might be responsible for flavor differences in the cooked beef as a function of the different IMF levels between the two muscles. Particularly, beef from the longissimus dorsi muscle contains higher IMF content together with significantly lower PUFAs gave a higher flavor scores compared to the semitendinosus muscle. Based on the results it is concluded that muscle type has a large effect on flavors, and it is suggested that longissimus dorsi muscle with higher IMF content so it can be used for roasting, grilling purposes to enhance development of flavor characteristics especially ?fatty? odor notes, while semitendinosus muscle could be used for another purpose i.e., stewing. Longer ageing (29 days) may negatively influence flavor quality due to increase in amounts of some unexpected compounds which associated with undesirable flavors while decrease in amounts of important volatile compounds.
The third experiment aimed to evaluate the effect of breed on aroma flavor components and their contributions to flavor characteristics. Longissimus dorsi from Black Angus and Hanwoo cattle breeds, chiller aged for 29 days were used. A total of 62 flavor compounds with differing chemical characteristics including aldehydes (23), alcohols (5), ketones (6), hydrocarbons (13), sulfur and nitrogen containing compounds (6), pyrazines (4), and furans (5) were identified. Most of the compounds showed significant differences due to breed effect. The IMF difference is the most important factor for explaining the different aroma profiles between the two breeds. Particularly, Hanwoo beef contains higher level of IMF content (with higher C18:1n-9 and lower PUFA levels) produced higher amounts of the important flavor compounds and a better eating quality especially the flavor attribute, compared to the Angus beef. At 29 day of chiller ageing panelists gave higher flavor score for Hanwoo than those for the Angus breed beef suggesting that the length of chiller ageing period needs for beef may differ depending on breed.
The last experiment aimed to identify aroma flavor components of Hanwoo longissimus muscle and other Korean traditional foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 (9.94 ?g/g), 60 (15.75 ?g/g), 49 (107.61 ?g/ml) and 50 (7.20 ?g/g) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.
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