초록 ▼

시험 1. 꼬리곰탕 제조시 가공적성 및 이화학적 특성 비교 한우 암컷과 수컷, 홀스타인 앙컷과 수컷 그리고 미국산과 호주산 수입 꼬리를 이용하여 꼬리곰탕을 제조하였고, 가공적성시험, 관능시험, 질소분획 및 콘드로이친황산 함량 그리고 아미노산 함량을 분석 비교하였다.시험 2. 우족편 제조시 가공적성 및 이화학적 특성 비교 한우 암컷과 수컷, 홀스타인 암컷과 수컷 그리고 미국산과 호주산 수입족을 이용하여 우족편을 제조하였고, 가공적성시험, 관능시험, 질소분획 및 콘드로이친황산 함량을 분석 비교하였다.시험 3. 사골탕 제조시 가공

시험 1. 꼬리곰탕 제조시 가공적성 및 이화학적 특성 비교 한우 암컷과 수컷, 홀스타인 앙컷과 수컷 그리고 미국산과 호주산 수입 꼬리를 이용하여 꼬리곰탕을 제조하였고, 가공적성시험, 관능시험, 질소분획 및 콘드로이친황산 함량 그리고 아미노산 함량을 분석 비교하였다.시험 2. 우족편 제조시 가공적성 및 이화학적 특성 비교 한우 암컷과 수컷, 홀스타인 암컷과 수컷 그리고 미국산과 호주산 수입족을 이용하여 우족편을 제조하였고, 가공적성시험, 관능시험, 질소분획 및 콘드로이친황산 함량을 분석 비교하였다.시험 3. 사골탕 제조시 가공적성 및 이화학적 특성 비교 한우 암컷과 수컷, 홀스타인 암컷과 수컷 그리고 호주산과 뉴질랜드산 수입사골뼈를 이용하여 사골탕을 제조하였고, 가공적성시험, 관능시험, 질소분획 및 콘드로이친황산 함량 그리고 아미노산 함량을 분석 비교하였다.시험 4. 도가니탕 제조시 가공적성 및 이화학적 특성 비교 한우 암컷과 수컷, 홀스타인 암컷과 수컷 그리고 호주산과 뉴질랜드산 수입도가니를 이용하여 도가니탕을 제조하였고, 가공적성시험, 관능시험, 질소분획 및 콘드로이친황산 함량 그리고 아미노산 함량을 분석 비교하였다.시험 5. 쇠고기 맛 관련 성분 비교 한우, 홀스타인 비육우 그리고 미국산과 호주산 수입우의 등심과 우둔을 공시재료로 하여 아미노산과 핵산관련물질을 분석 비교하였다.시험 6. 쇠고기의 향기성분 분석 기법 조사 쇠고기의 향기성분의 포집과 분리방법, GC-MS에 의한 향기성분의 분석기법을 조사하였다.

Abstract ▼

Experiment 1. Comparison of physicochemical characteristics among Hanwoo, Holstein and imported oxtail soup. In order to identify the differences of functional properties among Hanwoo, Holstein and imported oxtail soup, physicochemical characteristics and sensory qualities were determined. Oxtail s

Experiment 1. Comparison of physicochemical characteristics among Hanwoo, Holstein and imported oxtail soup. In order to identify the differences of functional properties among Hanwoo, Holstein and imported oxtail soup, physicochemical characteristics and sensory qualities were determined. Oxtail soup from male Holstein had the highest turbidity and viscosity. Oxtail soup from Holstein had higher L values than other origin. Total nitrogen contents of oxtail soup imported from Australia was 15.6% as dry matter basis, which was the highest among treatments. Gelatin contents of oxtail soup imported from Australia and oxtail soup from female Hanwoo were higher than the others, while those of oxtail soup from male Hanwoo was the lowest. Chondroitin sulfate contents of oxtail soup from male Hanwoo showed the highest value of 4.7% as dry matter basis among treatments. As resulte of sensory evaluation for aroma and taste, female Hanwoo oxtail soup was significantIy prefered than Australian and American oxtail soup in aroma while significantly prefered than American oxtail soup in taste(P<0.05).Experiment 2. Comparison of physicochemical characteristics among Hanwoo, Holstein and imported oxfeet jelly. In order to identify the differences of functional properties among Hanwoo, Holstein and imported oxfeet jelly, physicochemical characteristics and sensory qualities were determined. Australian oxfeet jelly had the highest hardness while American oxfeet jelly had the lowest hardness. Significant difference was detected in hardness with different origin of oxfeet jelly. Male Holstein oxfeet jelly had the highest elasticity while female Holstein oxfeet jelly had the lowest elasticity. Total nitrogen content of American oxfeet jelly was 18.3% as dry matter basis and its gelatin content was 7.8% as dry matter basis, which was the highest among treatments. Significant difference was not detected in chondroitin sulfate contents with different origin of oxfeet jelly. As results of sensory evaluation in aroma, taste and gummy, significant difference was not detected in taste and gummy with different origin of oxfeet jelly while Hanwoo oxfeet jelly was significantly prefered than Australian oxfeet jelly (P<0.05).Experiment 3. Comparison of physicochemical characteristics among Hanwoo, Holstein and imported shank bone soup. In order to identify the differences of functional properties of shank bone soup from Hanwoo, Holstein and imported cow, physicochemical characteristics and sensory qualities were determined. Each shank bone was extracted for 6 hrs 4 times. Turbidity and viscosity of extract from second time extraction were the highest. Among second time extract, female Hanwoo had highest turbidity, and imported cow(from New Zealand) had highest viscosity. Total nitrogen and gelatin content of extract from second time extraction were high and shank bone soup from imported cow from Australia were highest. Chondroitin sulfate content were highest in shank bone soup from cow imported from Austalia with 196.3 mg% and lowest in soup from female Hanwoo with 92.1 mg%. There were no significant differences in aroma and taste of samples but Hanwoo had relatively high score than the other soups.Experiment 4. Comparison of physicochemical characteristics among Hanwoo, Holstein and imported kneebone soup. In order to identify the differences of functional properties of kneebone soup from Hanwoo, Holstein and imported cow, physicochemical characteristics and sensory qualities were determined. Each kneebone was extracted for 4 hrs 3 times. Turbidity of extracts from second time extraction were the highest. Among second times extract, kneebone soup from female Hanwoo, imported from Australia and female Holstein were higher turbidity than the others. Kneebone soup from male Hanwoo had highest viscosity in every times of extracts. Total nitrogen and gelatin content of extract from second time extraction were highest. Total nitrogen content of female Hanwoo were significantly higher than the others with 695.7 mg%. Gelatin content of female Hanwoo(1,484.2 mg%) were higher(p<0.05) than imported from New Zealand. Chondroitin sulfate content were highest in kneebone soup from female Hanwoo with 259.1 mg% and lowest in soup from imported from Australia with 158.5 mg% although there were no significant differences among treatments. Results from sensory evaluation on aroma and taste of samples indicate that Hanwoo had higher scores than the others with no significancy.Experiment 5. Comparison of beef flavor-related amino acids and nucleic acids composition among Hanwoo, Holstein and imported beef. There were no significant differences in the beef flavor-related amino acid content and nucleic acid content in loin and round portions from Hanwoo, Holstein, and Imported from U.S.A, and Australia. Content of IMP which is the major flavor-related components, were higher(p<0.05) in loin from Hanwoo than those from Holstein and imported from U.S.A.Experiment 6. Investigation of analyzing methods for beef flavor volatiles. Trappin and separation of flavor volatiles are possible with continuous distillation extraction and GC-MS method. Delicate and sophiscated analysis method is required for analyzing beef flavor volatiles since the beef flavor volatiles are produced during various chemical reactions among compounds in beef. Literature review revealed that one hundred and forty three flavor volatile compounds were identified.

목차 Contents

• 시험 1. 한우, 홀스타인, 수입우, 꼬리곰탕의 이화학적 특성 비교...23
• 제 1 장. 서론...23
• 제 2 장. 재료 및 방법...24
• 제 3 장. 결과 및 고찰...31
• 제 4 장. 결론...41
• 참고문헌...43
• 시험 2. 한우, 홀스타인, 수입우 족편의 이화학적 특성 비교...45
• 제 1 장. 서론...45
• 제 2 장. 재료 및 방법...46
• 제 3 장. 결과 및 고찰...51
• 제 4 장. 결론...57
• 참고문헌...59
• 시험 3. 한우, 홀스타인, 수입우 사골탕의 이화학적 특성 비교...61
• 제 1 장. 서론...61
• 제 2 장. 재료 및 방법...62
• 제 3 장. 결과 및 고찰...66
• 제 4 장. 결론...81
• 참고문헌...83
• 시험 4. 한우, 홀스타인, 수입우 도가니탕의 이화학적 특성 비교...85
• 제 1 장. 서론...85
• 제 2 장. 재료 및 방법...87
• 제 3 장. 결과 및 고찰...91
• 제 4 장. 결론...105
• 참고문헌...107
• 시험 5. 한우, 홀스타인, 수입우육의 쇠고기맛 관련 성분 비교...109
• 제 1 장. 서론...109
• 제 2 장. 재료 및 방법...110
• 제 3 장. 결과 및 고찰...112
• 제 4 장. 결론...117
• 참고문헌...119
• 시험 6. 쇠고기의 향기성분 분석기법 조사...121
• 제 1 장. 쇠고기 향기성분의 포집 및 분리방법...121
• 제 2 장. GC-Mass에 의한 향기성분의 분석...122
• 제 3 장. 실제 분석된 결과...124
• 제 4 장. 요약...129
• 참고문헌...131