Comparison of Storage Stability Volatile Compounds and SensoryProperties between Coarsely-and Finely-Marbled 1+ Grade HanwooBeef Loins

摘要

This study aimed at comparing the storage stability, fatty acids profile,volatile flavor compounds and eating quality of Hanwoo beef (LT) muscles between two marbling morphological groups(fineness and coarseness). The 1 grade Hanwoo LT muscles weremeasured for marbling fleck morphology at the 13 thoracic vertebraelocation by using computerized image analysis. Results reveal that both marblinggroups had similar proximate composition (protein, fat, moisture and collagen),color and technological quality traits (p>0.05). However, the coarsemarbling group presented greater C18:2n6 and polyunsaturated fatty acidscontents compared to the fine marbling group (p<0.05). Furthermore, thefine marbling group presented lower volatile basic nitrogen (VBN) and2-thiobarbituric acid reactive substance (TBARS) contents compared to the coarsemarbling group after 14 d storage (p<0.05). Also, higher amounts ofC18:2n6 oxidation-derived volatile compounds such as hexanal and3-ethyl-2-methyl-1,3-hexadiene, were found in the coarse marbling group. In termof sensory aspects, the finely-marbled group received higher scores of flavorand taste compared to the coarse marbling group (p<0.05). Overall, themarbling flecks morphology partially showed its effects on the storagestability, fatty acids profile and eating quality of the 1 grade Hanwoo beef LT muscle.