Earticle

초록

영어

This study was carried out to investigate aroma patterns of Hanwoo (Korean cattle) beef by using an Electronic nose. The M. longissimus muscle and Semimembranosus muscle after 24 hours postmortem was obtained, and half muscles cooked in water batch until internal temperature arrived at 70℃ or microwave for 30 sec. The raw and cooked beef samples stored at 1℃ for 11 days. Sensitivity values (dR/RO) among electronic nose data were changed differently by muscle parts, heat treatments and storage days. The dR/RO values from SY/LG, T30/1, P10/1, P10/2 were decreased at 11th storage compared with those at 1th storage. Mapping these data by using PCA (principal component analysis) showed that raw and cooked beef data were presented on the right and left side of board, respectively. The data of 1st storage were presented on the right side, and flock together. Otherwise, the data of 11th storage were spreaded out more widely on the left side. Consequently, the dR/RO value and PCA mapping by Electronic nose data showed difference by sample treatments and storage days. Therefore it will be possible to able to detect separated aroma patterns of Hanwoo beef by using an Electronic nose.

목차

ABSTRACT
 Ⅰ. 서론
 Ⅱ. 재료 및 방법
  1. 시료의 처리
  2. 전자코를 이용한 향기패턴 분석
  3. 통계분석
 Ⅲ. 결과 및 고찰
 Ⅳ. 적요
 감사의 글
 Ⅴ. 인용문헌

저자

• 김주용 [ Ju-Yong Kim | 매일유업주식회사 ]
• 김용선 [ Yong Sun Kim | 강원대학교 동물자원공동연구소 ]
• 강선문 [ Sun-Moon Kang | 강원대학교 축산식품과학과 ]
• 이성기 [ Sung Ki Lee | 강원대학교 축산식품과학과 ] Corresponding Author

참고문헌