Comparison of Free Amino Acids, Anserine, and Carnosine Contents of Beef according to the Country of Origin and Marbling Score
2018
Kwon, H.N., Yeungnam University, Gyeongsan, Republic of Korea | Choi, C.B., Yeungnam University, Gyeongsan, Republic of Korea
This study compared contents of free amino acids and dipeptides, anserine and carnosine, in beef with different origins and marbling scores. Domestic Hanwoo beef with beef marbling scores (BMS) of 3, 5, 7, and 9 (n=20 for each BMS) and beef imported from American and Australia (n=15 for each country) were sampled and analyzed. The total free amino acid contents in Hanwoo beef with BMS of 3, 5, 7, and 9 as well as American and Australian beef were 110.37, 116.18, 88.52, 109.42, 86.75, and 187.45 mg/100 g, respectively; the highest value was observed in Australian beef. The contents of essential amino acids were 27.29, 41.42, 27.96, 39.06, 21.78, and 43.94 mg/100 g, respectively. According to classification of free amino acids based on the senses of taste, Australian beef was the highest in sweet, bitter, sour, and umami, and American beef was the lowest. The anserine, dipeptide, contents in Hanwoo, American, and Australian beef were 69.37, 16.23, and 17.49 mg/100 g, respectively. In addition, the contents of carnosine, another dipeptide, in Hanwoo, American and Australian beef were 289.95, 112.42, and 205.87 mg/100 g, respectively. Both the anserine and carnosine contents were significantly (P less than 0.05) higher in Hanwoo beef than in American and Australian beef. Overall, the results obtained indicate that the total free amino acids, including amino acids related to the taste characteristics, such as sweet, bitter, sour, and umami, and the essential amino acids, were the highest in Australian beef having the highest crude protein content. The ratio of essential amino acids to total free amino acids and the anserine and carnosine contents were higher in Hanwoo beef than in Australian or American beef.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Korea Agricultural Science Digital Library