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KMID : 1134819960250040637
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Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 4 p.637 ~ p.642
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Effect of Cold Storage on the Palatability of Thawed Holstein Tenderloin
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Jung In-Chul
Kim Mi-Sook
Lim Chae-Won
Moon Gui-Im
Cha In-Ho
Kwon Hyuk-Dong
Moon Yoon-Hee
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Abstract
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This study was carried out to investigate the change of palatability improvement of cooked meat by the physico-chemical properties and sensory characteristics as aging at 3℃ after thawing of frozen Holstein tenderloin. Shear force value(SFV), myofibrillar fragmentation ratio(MFR), appearance of 30Kilo dalton(30KD) component, raw meat aroma, tenderness, palatability of cooked meat, content of free amino acid and ATP related compound were measured. Raw meat aroma(p＜0.01), tenderness(p＜0.05), SFV(p＜0.05), MFR(p＜0.01) and 30KD(p＜0.00l) of unfrozen beef tenderloin aged at 3℃ were superior than frozen beef tenderloin. As aging at 3℃ after thawing of frozen beef tenderloin, SFV(p＜0.05) decreased, MFR(p＜0.0l) and 30KD(p<0.001) increased, and raw meat aroma and tenderness improved(p＜0.05). Also, cooked meat aroma, texture and palatability improved(p＜0.05), without changing the taste. The content of aspartic acid and leucine of tenderloin aged thawing of frozen beef abounded were more than frozen beef(p＜0.05), concentration of IMP(p＜0.05) decreased, the hypoxanthine(p＜0.05) and inosine increased.
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KEYWORD
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aging, palatability, free amino acid, ATP related compound
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