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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 1,019 - 1,028 (10page)
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초록· 키워드
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The crust that inevitably forms on dry-aged beef is usually trimmed and discarded before sale. The aim of this study was to explore methods for utilizing this crust in processed meat products. Four sirloins were dry-aged for 28 d at $4^{\circ}C$ (75% relative humidity). The crust obtained from the surface of the sirloins after completion of dry aging was lyophilized. Patties were prepared without added crust (control) or with 5% w/w crust, aerobically packaged, and stored at $4^{\circ}C$ for 7 d. Electronic nose analysis indicated that the volatile profile differed significantly between the patties with and without crust. Compared to the control patties, patties containing crust had higher flavor, tenderness, juiciness, and acceptability scores in a sensory panel evaluation (all p<0.05). In addition, patties with crust were less hard, gummy, and chewy than the control patties after 3 and 7 d of storage (all p<0.05). The number of total aerobic bacteria was higher in raw patties with crust than in the control patties during the storage (p<0.05). However, no pathogens were detected. 2-Thiobarbituric acid reactive substance values of patties containing crust were significantly lower than those of control patties after 2 and 6 d of storage (both p<0.05). Thus, crust from dry-aged beef can enhance the flavor by providing beefy and palatable flavor without a long period of dry aging.
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참고문헌 (31)
참고문헌 신청
Juhui Choe / 2019 / Isolation and identification of angiotensin I-converting enzyme inhibitory peptides derived from thermolysin-injected beef M. longissimus / ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 32(3):430~436
DeGeer SL / 2009 / Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times / Meat Sci 83:768~774
Dikeman ME / 2013 / Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks / Meat Sci 94:228~233
Gallego M / 2018 / Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages / Int J Food Microbiol 276:71~78
Ganhão R / 2010 / Protein oxidation in emulsified cooked burger patties with added fruit extracts : Influence on colour and texture deterioration during chill storage / Meat Sci 85:402~409
DeGeer SL / 2009 / Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times / Meat Sci 83:768~774
Dikeman ME / 2013 / Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks / Meat Sci 94:228~233
Gallego M / 2018 / Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages / Int J Food Microbiol 276:71~78
Ganhão R / 2010 / Protein oxidation in emulsified cooked burger patties with added fruit extracts : Influence on colour and texture deterioration during chill storage / Meat Sci 85:402~409
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