Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods
| Autor: | Hoa Van Ba, Kyeong-Seon Ryu, Hwang Inho |
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| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: | |
| Zdroj: | Asian-Australasian Journal of Animal Sciences, Vol 25, Iss 3, Pp 435-446 (2012) |
| Druh dokumentu: | article |
| ISSN: | 1011-2367 1976-5517 |
| DOI: | 10.5713/ajas.2011.11286 |
| Popis: | The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 (9.94 μg/g), 60 (15.75 μg/g), 49 (107.61 μg/ml) and 50 (7.20 μg/g) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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