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KMID : 1024620120320030346
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Food Science of Animal Resources
2012 Volume.32 No. 3 p.346 ~ p.353
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Relationship of Antioxidant Enzyme Activity, Lipid Oxidation, and Aroma Pattern of Hanwoo (Korean Cattle) Beef under Oxidation-promoted Condition
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Kang Sun-Moon
Muhlisin
Kim Gau-You
Cho Soo-Hyun
Park Beom-Young
Jung Seok-Geun
Lee Sung-Ki
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Abstract
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This study was carried out in order to investigate the relationship of antioxidant enzyme activity, lipid oxidation, and aroma pattern of Hanwoo (Korean cattle) beef for 8 d at 15℃/RH 100% under 0% O₂/20% CO₂/80% N₂, 25% O₂
/20% CO₂/55% N₂, 50% O₂/20% CO₂/30% N₂, and 75% O₂/20% CO₂/5% N₂-conditions. The reduction of O₂ and the induction of CO₂ were shown in the 25-75% O₂-groups during storage and total change rates of O₂ and CO₂ were followed in order: 25%>50%>75%. Catalase activity was not significantly different among all groups. During storage, glutathione peroxidase activity decreased by increasing the O₂ concentration and was followed at 8 d in order: 0%>25%>50%>75% (p<0.05). From 2 d of storage, TBARS content had significant (p<0.05) differences in order: 0%>25%>50%>75%. The CIE L* value was higher (p<0.05) in the 25-75% O₂-groups, compared with the 0% O₂-group. During the first time, the CIE a* value was higher (p<0.05) in order: 0%<25%<50%<75% but was lower (p<0.05) in the 25-75% O₂-groups from 2 d of storage than in the 0% O₂-group. The CIE b* value was higher (p<0.05) in the 25-75% O₂-groups than in the 0% O₂-group and had significant (p<0.05) differences at 0 and 8 d in order: 0%<25%<50%<75%. Aroma patterns with the electronic nose were clearly discriminated between the 0% O₂-groups and the 25-75% O₂-groups at 8 d of storage. Therefore, high oxygen reduced stabilities of antioxidant enzymes, lipid oxidation, and color in Hanwoo beef. Furthermore, antioxidant enzyme activities and lipid oxidation could affect aroma patterns.
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KEYWORD
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antioxidant enzyme, lipid oxidation, color, aroma pattern, Hanwoo beef
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