산화 촉진 조건에서 한우육의 항산화효소 활성, 지방산화 및 향기패턴의 관계

• 발행기관: 한국축산식품학회
• 저자명: 강선문 무흘리신 김거유 조수현 박범영 정석근 이성기
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제3호, 346~353쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2012.06.30

영문 초록

This study was carried out in order to investigate the relationship of antioxidant enzyme activity, lipid oxidation, and aroma pattern of Hanwoo (Korean cattle) beef for 8 d at 15oC/RH 100% under 0% O2/20% CO2/80% N2, 25% O2/20% CO2/55% N2, 50% O2/20% CO2/30% N2, and 75% O2/20% CO2/5% N2-conditions. The reduction of O2 and the induction of CO2 were shown in the 25-75% O2-groups during storage and total change rates of O2 and CO2 were followed in order: 25%>50%>75%. Catalase activity was not significantly different among all groups. During storage, glutathione peroxidase activity decreased by increasing the O2 concentration and was followed at 8 d in order: 0%>25%>50%>75% (p25%>50%>75%. The CIE L* value was higher (p<25%<50%<25%<50%

키워드

Antioxidant enzyme lipid oxidation color aroma pattern Hanwoo beef