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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.4
- 수록면
- 227 - 233 (7page)
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초록· 키워드
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The purpose of this research was to study the effects of the feeding of dietary citrus byproducts on the physicochemical properties and palatability of Hanwoo rump (HR). The samples for experimental samples consisted of the HR not fed without citrus byproducts pulp (CBP-0) and the HR rump fed with citrus byproducts pulp during the fattening period (CBP-1). The control (CBP-0) HR rump was fed by general practical feeding (roughages and concentrates were fed separately), while the CBP-1 was fed in the same manners as CBP-0 until 17 months but with citrus byproducts then fed for the next 10 months. There were no significant differences in the L<SUP>*</SUP> (lightness), a<SUP>*</SUP> (redness) and b<SUP>*</SUP> (yellowness) of the HR between the CBP-0 and CBP-1 fed groups. There were no significant differences in the pH, VBN content and EDA between the samples, but the TBARS value of the CBP-1 fed group was lower than that of the CBP-0 fed group (p＜0.05). There were no significant differences in the water holding capacity, freezing loss, thawing loss, boiling and roasting loss between the CBP-0 and CBP-1 fed groups. There were no significant differences in the hardness, cohesiveness, chewiness and shear force between the samples, but the springiness of the CBP-1 fed group was higher than that of the CBP-0 fed group (p＜0.05). There were no significant differences in the sensory scores for the roasted beef between the CBP-0 and CBP-1 fed groups. There were no significant differences in the taste, flavor, juiciness and palatability of roasted beef the between samples, but the tenderness of the CBP-1 fed group was superior to that of the CBP-0 fed group.
목차
Abstract
서론
재료 및 방법
결과 및 고찰
요약 및 결론
문헌
참고문헌 (34)
참고문헌 신청
Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature 26: 1199-1200.
Braddock RJ (1983) Utilization of citrus juice vesicle and peel fiber. Food Technol 37: 85-87.
Buege AJ, Aust SD (1978) Microsomal Lipid Peroxidation, In Methods in Enzymology, Gleischer, S. and Parker, L. (ed.), Academic Press Inc., New York, Vol. 52, pp 302-310.
Caristi C, Bellocco E, Gargiulli C, Toscano G, Leuzzi U (2006) Flavone-di-C-glycosides in citrus juices from southern Italy. Food Chem 95: 431-437.
Chen YT, Zheng RL, Jia ZL, Ju Y (1990) Flavonoids as superoxide scavengers and antioxidants. Free Radical Biol Med 9: 19-21.
Braddock RJ (1983) Utilization of citrus juice vesicle and peel fiber. Food Technol 37: 85-87.
Buege AJ, Aust SD (1978) Microsomal Lipid Peroxidation, In Methods in Enzymology, Gleischer, S. and Parker, L. (ed.), Academic Press Inc., New York, Vol. 52, pp 302-310.
Caristi C, Bellocco E, Gargiulli C, Toscano G, Leuzzi U (2006) Flavone-di-C-glycosides in citrus juices from southern Italy. Food Chem 95: 431-437.
Chen YT, Zheng RL, Jia ZL, Ju Y (1990) Flavonoids as superoxide scavengers and antioxidants. Free Radical Biol Med 9: 19-21.
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UCI(KEPA) : I410-ECN-0101-2009-594-016630617