ARTICLE

Comparison of storage stability, volatile compounds and sensory properties between coarsely-and finely-marbled 1+ grade Hanwoo beef loins

Soohyun Cho1, Wangyeol Lee2, Kuk-Hwan Seol1, Yunseok Kim1, Sun Moon Kang1, Hyunwoo Seo1, Younbok Jung2, Jinhyung Kim1, Hoa Van Ba1,*
Author Information & Copyright
1Department of Animal products development and utilization, National Institute of Animal Science, RDA, Wanju 55365, Korea
2Research & Development Division, Korea Institute for Animal Products Quality Evaluation, Sejong 30100, Korea.
*Corresponding Author : Hoa Van Ba. Department of Animal products development and utilization, National Institute of Animal Science, RDA, Wanju 55365, Korea. Tel: +82-63-238-7351, Fax: +82-63-238-7397, E-mail: hoavanba@korea.kr

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 07, 2020 ; Revised: Feb 14, 2020 ; Accepted: Feb 18, 2020

Published Online: Feb 19, 2020

Abstract

This study aimed at comparing the storage stability, fatty acids profile, volatile flavor compounds and eating quality of Hanwoo beef longissimus thoracis (LT) muscles between two marbling morphological groups (fineness and coarseness). The 1+ grade Hanwoo LT muscles were measured for marbling fleck morphology at the 13th thoracic vertebrae location by using computerized image analysis. Results reveal that both marbling groups had similar proximate composition (protein, fat, moisture and collagen), color and technological quality traits (p>0.05). However, the coarse marbling group presented greater C18:2n6 and polyunsaturated fatty acids contents compared to the fine marbling group (p<0.05). Furthermore, the fine marbling group presented lower volatile basic nitrogen (VBN) and 2-thiobarbituric acid reactive substance (TBARS) contents compared to the coarse marbling group after 14 d storage (p<0.05). Also, higher amounts of C18:2n6 oxidation-derived volatile compounds such as hexanal and 3-ethyl-2-methyl-1,3-hexadiene, were found in the coarse marbling group. In term of sensory aspects, the finely-marbled group received higher scores of flavor and taste compared to the coarse marbling group (p<0.05). Overall, the marbling flecks morphology partially showed its effects on the storage stability, fatty acids profile and eating quality of the 1+ grade Hanwoo beef LT muscle.

Keywords: Marbling morphology; Hanwoo beef; flavor compound; eating quality


Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.

 

Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.

eISSN

2234-246X

2636-0780

pISSN

1225-8563

2636-0772

Journal Homepage

http://www.kosfaj.org

Same

JCR Citation Indexing

SCIE

SCIE


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