돈육 및 옻 한우육의 저장 중 산소함량과 풍미 변화 측정

서지정보

ㆍ발행기관 : 강원대학교 동물자원공동연구소 ㆍ수록지정보 : 동물자원연구 / 16권
ㆍ저자명 : 김거유, 우성호, 권일경, 이성기

목차

ABSTRACT Ⅰ. 서론 Ⅱ. 재료 및 방법 1. 시료 준비 2. 시료 처리 3. Headspace 총 냄새 물질의 함량 변화 측정 4. Headspace 산소 함량 측정 Ⅲ. 결과 및 고찰 1. 한우육의 옻나무 첨가 사료 급여기간 및 저장기간에 따른 Headspace내의 총 냄새물질의 변화 2. 옻나무 첨가 사료를 급여한 한우육의 사료 첨가비율 및 저장기간에 따른 Headspace의 산소함량 Ⅳ. 요약 Ⅴ. 인용문헌

영어 초록

In this study, dietary Rhus verniciflua Stockes were feeded on the porks and Hanwoo beef to determinate sanitation effects. this experiment was performed to measure oxygen contents and total flavor compounds of pork and beef inoculated Pseudomonas aeruginosa in headspace with SPME-GC. The headspace oxygen contents in Hanwoo beef were no difference on the diet supplementation ratio of Rhus verniciflua Stokes during storage at 5℃. Headspace oxygen contents of teratment dieted for 5 and 6months were higher than that of treatment dieted for 3 and 4months. No remarkable difference was observed in headspace oxygen contents in pork between control and treatment during storage at 0℃. Oxygen contents in pork of treatment diet containing 4% Rhus verniciflua Stokes was higher than that of treatment were lower than that of control on Hanwoo beef. Flavor compounds were the lowest in diet supplemented 6% of Rhus verniciflua Stokes during 4 months. Flavor compounds of pork is no change at 0℃. The longer storage periods It had the more increasing total flavor compounds and Rhus verniciflua Stokes supplement ratio had no effects on change of total flavor compounds. Such as this experiment, Flavor compounds and oxygen contents in headspace could be analyzed by SPME-GC method promptly and easily in accordance with, it is expected to apply SPME-GC method to evaluation of food quality.

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