Cervus nippon yesoensis (Japanese Yeso Deer) 사슴육에서의 색소 및 색소 안정성

• 발행기관: 한국축산식품학회
• 저자명: 세키카와미츠오 한규호 시마다겐이치로 후쿠시마미치히로 이시카와토시노리 이치호 미카미마사유키
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제23권 제4호, 309~314쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2003.12.31

영문 초록

Color and its stavility in vension, longissumus dorsi (LD) and quadriceps femoris (QS) musclis, from 8 wild Cervus nippon yesoensis (Japanese Yeso Deer) were investigated by means of the CIE L^(*)a^(*)b^(*) measurement and autoxidation rate recorded using partially pruified myoglobin. It was observed a common feature of the change of three mean values(L^(*), a^(*) and b^(*)) in both LD and QF that mean value increased at 1 or 2 days post-mortem and then decreased during storage. The differences between 1 and 7 days was the largest in a^(*) value than those in L^(*) and b^(*) values. The mean differences among storage days were only significant in a^(*) except for b^(*) of LD. It was same tendency that the mean difference of CIE L^(*), a^(*) and b^(*) values during refrigerator storage was larger in a^(*) than both in L^(*) and b^(*) reported in beef(Sekikawa et al., 1995) and venison(Stevenson et al., 1989) during storage. The smaller a^(*) value was indicated that bright red of meat changed to dull red, brown red causing met-Mb formation. To compare of color stability with respects to the Mb autoxidation rate, we measured this rate of deer and horse muscles, because horse Mb was considered to have the fastest autoxidation rate among domestic animals, and we used crude Mb and pH 6.0, which might be reflected to the intact meat. Mean value of the autoxidation rate measured in this study in deer was 0.037 and that was 0.026 in horse(sigma). Although there was no significant mean difference and were different Mb purity between deer(A409/A 280 nm = 4.0) and horse(5,6), in generally Mb purity was the higher and the faster autoxidation rate, but this rate in deer was faster than in horse. These results might indicate that venison meat discolors at faster rate compared with beef.

키워드

Japanese Yeso Deer color myoglobin autoxidation