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ISSN : 1225-2964(Print)
ISSN : 2287-3317(Online)
Annals of Animal Resource Sciences Vol.15 No.1 pp.49-53

전자코를 이용한 한우육의 부위별 가열에 따른 향기 패턴

김주용1), 김용선2), 강선문, 이성기*
강원대학교 축산식품과학과, 매일유업주식회사1), 강원대학교 동물자원공동연구소2)

Aroma Patterns According to Cooking and Muscle Parts of Hanwoo Beef by Using an Electronic Nose

Sung Ki Lee*, Ju-Yong Kim1), Yong Sun Kim2), Sun-Moon Kang,
Department of Food Science and Technology in Animal Resources, Kangwon National University
Maeil Dairy Industry Co., Ltd1), Institute of Animal Resources, Kangwon National University2)


This study was carried out to investigate aroma patterns of Hanwoo (Korean cattle) beef by using anElectronic nose. The M. longissimus muscle and Semimembranosus muscle after 24 hours postmortem wasobtained, and half muscles cooked in water batch until internal temperature arrived at 70℃ or microwavefor 30 sec. The raw and cooked beef samples stored at 1℃ for 11 days. Sensitivity values (dR/RO) amongelectronic nose data were changed differently by muscle parts, heat treatments and storage days. ThedR/RO values from SY/LG, T30/1, P10/1, P10/2 were decreased at 11th storage compared with those at1th storage. Mapping these data by using PCA (principal component analysis) showed that raw and cookedbeef data were presented on the right and left side of board, respectively. The data of 1st storage werepresented on the right side, and flock together. Otherwise, the data of 11th storage were spreaded out morewidely on the left side. Consequently, the dR/RO value and PCA mapping by Electronic nose data showeddifference by sample treatments and storage days. Therefore it will be possible to able to detect separatedaroma patterns of Hanwoo beef by using an Electronic nose.