Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Comparison of glucose, lactate, and nucleotide degradation products content of cooked Hanwoo and Australian beef steaks by internal temperature

가열 한우육 및 호주산우육 스테이크에서 심부온도에 따른 glucose, lactate 및 핵산 분해 물질 함량 비교

  • Kang, Sun-Moon (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Kang, Geun-Ho (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Seong, Pil-Nam (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Young-Chun (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Jin-Hyoung (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Ba, Hoa Van (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Jang, Seon-Sik (Hanwoo Research Institute, National Institute of Animal Science, Rural Development Administration) ;
  • Cho, Soo-Hyun (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration)
  • 강선문 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 강근호 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 성필남 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 김영춘 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 김진형 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • ;
  • 장선식 (농촌진흥청 국립축산과학원 한우연구소) ;
  • 조수현 (농촌진흥청 국립축산과학원 축산물이용과)
  • Received : 2015.10.20
  • Accepted : 2015.12.07
  • Published : 2015.12.31
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Abstract

This study was conducted to compare the glucose, lactate, and nucleotide degradation products content of cooked beef steaks from Korean Hanwoo (quality grade: 1) and Australian cattle (Bos indicus, grain-fed for 100 d) by internal temperature. The loins (M. longissimus dorsi) and top rounds (M. semimembranosus) from two cattle breeds were cut into about 2 cm thickness and then cooked in a $180^{\circ}C$ electronic oven until internal temperature attained to 50, 70, or $90^{\circ}C$. Regardless of internal temperature, glucose content was higher (P<0.05) in cooked loin and top round steaks from Hanwoo compared to those from Australian cattle. Lactate content was shown to be lower (P<0.05) in cooked steaks from Hanwoo than in those from Australian cattle. Lower (P<0.05) hypoxanthine and higher (P<0.05) guanosine 5'-monophosphate, inosine 5'-monophosphate, inosine contents were observed in cooked steaks from Hanwoo. Furthermore, glucose content tended to be decreased by internal temperature but nucleotide degradation products content was not changed by internal temperature. Therefore, these findings suggest that cooked Hanwoo beef steaks had higher flavor precursors related to sweet and umami tastes than cooked Australian beef steaks

본 연구는 가열 한우육 및 호주산우육 스테이크에서 심부온도에 따른 glucose, lactate 및 핵산 분해 물질 함량을 비교하고자 실시하였다. 시료로 한우육(거세우, 1등급) 및 호주산우육(Bos indicus, 100일 곡류 비육)의 등심(M. longissimus dorsi)과 우둔(M. semimembranosus)를 약 2 cm 두께로 절단하여 각각 세 그룹으로 나누고, $180^{\circ}C$ 오븐에서 심부온도가 각각 50, 70 및 $90^{\circ}C$가 되도록 가열하였다. Glucose 함량은 심부온도에 관계없이 한우육 스테이크가 호주산우육 스테이크에 비해 현저하게 높았다(P<0.05). 이와 반대로 lactate 함량은 한우육 스테이크가 호주산우육 스테이크보다 낮았다(P<0.05). 핵산 분해 물질 중 Hx 함량은 모든 심부온도에서 한우육 스테이크가 호주산우육 스테이크보다 낮았던 반면(P<0.05), GMP, IMP 및 inosine 함량은 한우육 스테이크가 높았다(P<0.05). 심부온도가 증가함에 따라 쇠고기 스테이크의 glucose 함량은 감소하는 경향을 보였으나, lactate 함량은 일정한 경향을 보이지 않았다. 또한 핵산 분해 물질 함량은 심부온도의 증가에 따라 유의적인 변화를 보이지 않았다. 따라서 가열 한우육 스테이크의 단맛 및 감칠맛 관련 풍미 전구물질 함량이 호주산우육 스테이크보다 높았다.

Keywords

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