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KMID : 1024620080280030333
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Food Science of Animal Resources
2008 Volume.28 No. 3 p.333 ~ p.343
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Calorie, Cholesterol, Collagen, Free Amino Acids, Nucleotide-related Compounds and Fatty Acid Composition of Hanwoo Steer Beef with Quality Grade
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Cho Soo-Hyun
Seong Pil-Nam
Kim Jin-Hyoung
Park Beom-Young
Baek Bong-Hyun
Lee Yeon-Jung
In Tae-Sik
Lee Jong-Moon
Kim Dong-Hun
Ahn Chong-Nam
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Abstract
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This study was conducted to investigate the compositional properties by different cut of Hanwoo steer beef. 10 cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (Ioin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were prepared from 10 Hanwoo steers ( mon old) were used for the experiment. Calorie contents were and loin, striploin, short plate were significantly higher than the other cuts (p<0.05). Loin was highest in cholesterol content, whereas top round and eye of round were lowest among 10 cuts (p<0.05). There were no significant differences in soluble and insoluble collagen contents although chuck tender, chuck roll and bottom round contained significantly higher total collagen and loin and striploin contained significantly lower total collagen contents than the other cuts (p<0.05). The result from the analysis of free amino acids showed that glutamate and alanine contents were , , respectively and followed by arginine (), phenylalanine (), and leucine () in 10 cuts. grade Hanwoo steer beef had significantly higher IMP (Inosine monophosphate) and inosine in eye of round (30.04% and 6.25%) and top round (33.44% and 6.28%), while hypoxanthine contents were significantly higher in chuck tender than the other cuts (p<0.05). In fatty acid analysis, there were not significantly differences in fatty acid composition among 10 cuts only except for C16:1n7, C20:3n6, and C20:4n6 (p>0.05).
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KEYWORD
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Hanwoo steer beef, calorie, free amino acids, cholesterol, inosine monophosphate
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