Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Effect of Fig Conserve Additive on the Physicochemical Characteristics of Beef Obtained from Various Breeds

무화과 콘서트 처리에 의한 품종별 쇠고기의 이화학적 특성 변화

  • 박복희 (목포대학교 식품영양학과) ;
  • 김영옥 (목포대학교 식품영양학과) ;
  • 기해진 (목포대학교 식품산업기술연구센터) ;
  • 조영자 (목포대학교 식품영양학과) ;
  • 최희경 (목포대학교 식품영양학과)
  • Published : 1999.06.01
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Abstract

To prevent the denaturation of ficin(EC 3.4.22.3) that is a proteolytic enzyme in fig(Ficus carica L.), fig conserve was heated to 55oC. The fig conserve was added as a tenderizer to native Korean cattle beef(KCB), dairy cattle beef(DCB), castrated dairy cattle beef(CDCB), and imported beef(IB). The composition of free amino acids, hydroxyproline content, shear force, cooking loss, morphological changes and sensory evaluation were then investigated to observe the effect of tenderizing beef with fig conserve. Free amino acids and cooking loss of treated beef were higher than those of control, whereas hydroxyproline and shear force were lower. Glutamine in treated beef decreased relatively but asparagine increased. Hydroxyproline was found, in increasing order of abundance, in DCB, CDCB, IB and KCB. By portion, loin was higher than tenderloin in free amino acids, hydroxyproline and shear force but was lower in cooking loss. Observation with a light microgram revealed a surprising loss of muscle fiber in treated beef. In sensory evaluation of uncooked beef, the control was redder than the treated beef(p<0.01~p<0.05). Treatment with fig conserve increased the juiciness of both cooked CDCB and IB(p<0.001) and decreased their hardness(p<0.01~p<0.001).

Keywords

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