조리방법이 흑염소 교잡종 등심의 영양적 조성 및 연도에 미치는 영향

Abstract

This study investigated the effect of cooking method on the nutritional composition and tenderness of loin from Korean black goat crossbreed to apply the goat meat to senior-friendly foods. The samples of loins were grilled to medium (71°C) or boiled for 1 h, and then utilized for the measurements of proximate composition, energy, vitamin A, niacin, and amino acid contents, and texture profiles. The boiled goat loin contained lower (p<0.05) moisture content and higher (p<0.05) fat, protein, and energy contents compared to the grilled goat loin. Protein contents of two groups were more than 5 times higher than senior-friendly food standards. Vitamin A and niacin contents were not significantly different between two cooking methods, but niacin contents of two groups were more than 2.8 times higher than senior-friendly food standards. Significant differences were not observed for total, nonessential, and essential amino acid contents between boiled and grilled goat loins. The boiled loin had more than 1.8 times lower (p<0.05) hardness, springiness, gumminess, and chewiness compared to the grilled loin, and hardness of that confirmed the level 1 of senior-friendly food standards. These findings suggest that boiling can make the loin from Korean black goat crossbreed tender enough for seniors to eat. However, the addition of nutrients may be needed to apply the goat meat to senior-friendly foods.