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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 1,305 - 1,314 (10page)
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To investigate relationships of electronic taste-traits with muscle fiber type composition (FTC) and contents of nucleotides, porcine longissimus lumborum (LL), psoas major (PM), and infra spinam (IS) muscles were obtained from eight castrated LYD pigs. FTC and taste-traits in these three porcine muscles were measured by histochemical analysis and electronic tongue system, respectively. IS had significantly higher proportion of type I fibers while LL had significantly higher proportion of type IIB than other muscles (p<0.05). IS had the highest inosine monophosphate (IMP) content while LL had the lowest IMP content (p<0.05). In contrast, LL had significantly higher hypoxanthine content compared to PM and IS (both p<0.05). For taste-traits, IS had significantly higher umami and richness values but lower sourness value than LL and PM (p<0.05). Sourness and astringency values of LL were significantly higher than those of IS (p<0.05). The proportion of type IIB fiber was positively correlated with sourness and astringency but negatively correlated with saltiness. These results suggest that sourness and astringency tastes are increased with increasing proportions of type IIB fibers in porcine muscles due to increase of hypoxanthine content. These results also imply that umami and richness tastes are increased with increasing contents of type I and IIA fibers because of increased IMP content in porcine muscles.
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참고문헌 (30)
참고문헌 신청
Brooke MH / 1970 / Muscle fiber types: How many and what kind? / Arch Neurol 23:369~379
Chikuni K / 2010 / Effects of muscle type on beef taste-traits assessed by an electric sensing system / Anim Sci J 81:600~605
Choi YM / 2009 / Muscle fiber characteristics, myofibrillar protein isoforms, and meat quality / Livest Sci 122:105~118
Fuke S / 1991 / Taste-active components in some foods: A review of Japanese research / Physiol Behav 49:863~868
Hwang YH / 2010 / The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers / Meat Sci 86:456~461
Chikuni K / 2010 / Effects of muscle type on beef taste-traits assessed by an electric sensing system / Anim Sci J 81:600~605
Choi YM / 2009 / Muscle fiber characteristics, myofibrillar protein isoforms, and meat quality / Livest Sci 122:105~118
Fuke S / 1991 / Taste-active components in some foods: A review of Japanese research / Physiol Behav 49:863~868
Hwang YH / 2010 / The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers / Meat Sci 86:456~461
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