지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 752 - 756 (5page)
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초록· 키워드
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This study was carried out to investigate the effect of cooking condition on the water-soluble flavor precursors relevant to postmortem glycogen metabolisms in various beef muscles from Hanwoo (Korean cattle). The loins, striploins, top rounds, and eye of rounds from 40-mon-old heifers were cooked in either with $100^{\circ}C$ water bath (wet-cooking) or $180^{\circ}C$ household electric oven (dry-cooking) until attained to about $80^{\circ}C$ of internal temperature before the measurements of amounts of macroglycogen, proglycogen, free glucose, and lactate. The macroglycogen and proglycogen contents were not significant differences in all beef muscles between the wet-cooking and dry-cooking treatments. Regardless of cooking condition, the both loin and top round had higher (p<0.05) two types of glycogen than the eye of round. The free glucose and lactate contents presented higher trends in the dry-cooking treatment compared with the wet-cooking treatment. The wet-cooked top round had higher (p<0.05) free glucose than the wet-cooked eye of round. Moreover, the top round contained the highest lactate content regardless of cooking condition. Consequently, it is considered that the dry-cooking treatment would be more beneficial to the flavor of cooked beef muscles than the wet-cooking treatment.
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참고문헌 (33)
참고문헌 신청
Adamo, K. B. / 1998 / Comparison of traditional measurements with macroglycogen and proglycogen analysis of muscle glycogen / J. Appl. Physiol 84:908~913
Adhikari, K. / 2004 / Optimizing beef chuck flavor and texture through cookery methods / J. Food Sci 69:174~180
Alfaia, C. M. M. / 2010 / Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat / Meat Sci 84:769~777
Belk, K. E. / 1993 / Flavor attributes and microbial levels of fresh beef roasts cooked in varying foodservice methodology / J. Muscle Foods 4:321~337
Bryhni, E. A. / 2002 / Consumer perceptions of pork in Denmark, Norway and Sweden / Food Qual. Prefer 13:257~266
Adhikari, K. / 2004 / Optimizing beef chuck flavor and texture through cookery methods / J. Food Sci 69:174~180
Alfaia, C. M. M. / 2010 / Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat / Meat Sci 84:769~777
Belk, K. E. / 1993 / Flavor attributes and microbial levels of fresh beef roasts cooked in varying foodservice methodology / J. Muscle Foods 4:321~337
Bryhni, E. A. / 2002 / Consumer perceptions of pork in Denmark, Norway and Sweden / Food Qual. Prefer 13:257~266
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