Relationship of Antioxidant Enzyme Activity, Lipid Oxidation, and Aroma Pattern of Hanwoo (Korean Cattle) Beef under Oxidation-promoted Condition

초록

This study was carried out in order to investigate the relationship of antioxidant enzyme activity, lipid oxidation, and aroma pattern of Hanwoo (Korean cattle) beef for 8 d at 15 degrees C/RH 100% under 0% O-2/20% CO2/80% N-2, 25% O-2/20% CO2/55% N-2, 50% O-2/20% CO2/30% N-2, and 75% O-2/20% CO2/5% N-2-conditions. The reduction of O-2 and the induction of CO2 were shown in the 25-75% O-2-groups during storage and total change rates of O-2 and CO2 were followed in order: 25%>50%>75%. Catalase activity was not significantly different among all groups. During storage, glutathione peroxidase activity decreased by increasing the O-2 concentration and was followed at 8 d in order: 0%>25%>50%>75% (p<0.05). From 2 d of storage, TBARS content had significant (p<0.05) differences in order: 0%>25%>50%>75%. The CIE L* value was higher (p<0.05) in the 25-75% O-2-groups, compared with the 0% O-2-group. During the first time, the CIE a* value was higher (p<0.05) in order: 0%<25%<50%<75% but was lower (p<0.05) in the 25-75% O-2-groups from 2 d of storage than in the 0% O-2-group. The CIE value was higher (p<0.05) in the 25-75% O-2-groups than in the 0% O-2-group and had significant (p<0.05) differences at 0 and 8 d in order: 0%<25%<50%<75%. Aroma patterns with the electronic nose were clearly discriminated between the 0% O-2-groups and the 25-75% O-2-groups at 8 d of storage. Therefore, high oxygen reduced stabilities of antioxidant enzymes, lipid oxidation, and color in Hanwoo beef. Furthermore, antioxidant enzyme activities and lipid oxidation could affect aroma patterns.

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