Earticle

초록

영어

The objective of this research was to evaluate the changes of water-soluble flavor precursors in loin and top round from Hanwoo (Korean cattle) beef during aging at 2℃ for 14 days. The glycogen, glucose and lactate contents were not significantly influenced by beef parts and aging. Among nucleotide-related compounds, inosine 5'-phosphate (IMP) and inosine contents were significantly (p<0.05) lower in loin compared with top round but hypoxanthine content was not significantly different between beef parts. Moreover, during aging, IMP content significantly (p<0.05) decreased while inosine and hypoxanthine contents significantly (p<0.05) increased. It is concluded that aging highly affected the nucleotide-related compounds among water-soluble flavor precursors in loin and top round from Hanwoo.

목차

ABSTRACT
 Ⅰ. 서론
 Ⅱ. 재료 및 방법
  1. 공시재료의 처리
  2. Glycogen 함량 측정
  3. Glucose 함량 측정
  4. Lactate 함량 측정
  5. 핵산 관련 물질 함량 측정
  6. 통계분석
 Ⅲ. 결과 및 고찰
  1. Glycogen 함량의 변화
  2. Glucose 함량의 변화
  3. Lactate 함량의 변화
  4. 핵산 관련 물질 함량의 변화
 Ⅳ. 요약
 사사
 Ⅴ. REFERENCES

저자

• 강선문 [ Sun Moon Kang | 농촌진흥청 국립축산과학원 축산물이용과 ]
• 강근호 [ Geunho Kang | 농촌진흥청 국립축산과학원 축산물이용과 ]
• 성필남 [ Pilnam Seong | 농촌진흥청 국립축산과학원 축산물이용과 ]
• 김영춘 [ Youngchun Kim | 농촌진흥청 국립축산과학원 축산물이용과 ]
• 박범영 [ Beomyoung Park | 농촌진흥청 국립축산과학원 축산물이용과 ]
• 조수현 [ Soohyun Cho | 농촌진흥청 국립축산과학원 축산물이용과 ] Corresponding author

참고문헌