Effects of Dry Aging Times on the Quality of Yak Meat

被引：0

作者：

Li, Changfu ^{[1
]}

Deng, Jing ^{[2
]}

Wang, Tianyang ^{[1
]}

Wang, Sijie ^{[1
]}

Xiong, Yiling ^{[1
]}

Liu, Yang ^{[2
]}

Yi, Yuwen ^{[2
]}

Zhu, Kaixian ^{[2
]}

Wu, Huachang ^{[1
,2
]}

机构：

[1] School of Food and Biological Engineering, Chengdu University, Chengdu

[2] Sichuan Provincial Key Laboratory of Culinary Science, Sichuan Tourism College, Chengdu

来源：

Science and Technology of Food Industry | 2024年 / 45卷 / 15期

关键词：

dry aged; gas chromatography-ion mobility spectrometry (GC-IMS); key volatile compounds; partial least squares analysis (PLS-DA); sensory evaluation; yak meat;

D O I：

10.13386/j.issn1002-0306.2023080046

中图分类号：

学科分类号：

摘要：

To investigate the changes in the quality of yak meat at different dry aging times (7, 14, 21, 28 and 35 d), in this study, sensory evaluation, texture analysis, and GC-IMS were employed to investigate the changes in texture and flavor of yak meat during different dry aging periods. Additionally, PLS-DA was utilized to identify the characteristic flavor compounds. The results showed that the dry aged 35 days sample exhibited the highest comprehensive score, with intact soft tissue structure and a favorable overall acceptability of aroma. The dry aging time had significant effects on the hardness, chewability, and adhesivity of yak meat (P<0.05), which displayed a decreasing trend as aging time extended. A total of 50 volatile compounds were detected, including 14 alcohols, 11 aldehydes, 12 esters, 3 olefins, and 2 acids (mono and dipolymers). The relative contents of aldehydes, alcohols, and esters increased with ripening time while the relative contents of ketones and olefins decreased. There were significant differences in the overall flavor of yak meat at various maturation stages, with greater disparities observed between 0 days and 35 days. 17 key volatile compounds were identified, including 3-Hydroxy-2-butanone(D), 1-hexanol (M), and hexanal (D). This study revealed the effects of dry aging time on the texture and flavor of yak meat, providing a theoretical basis for the flavor formation and product development of dry-aged yak meat. © The Author(s) 2024.

引用

页码：66 / 75

页数：9

共 33 条

[1]

CAO X K, CHENG J, HUANG Y Z, Et al., Growth performance and meat quality evaluations in three-way cross cattle developed for the Tibetan Plateau and their molecular understanding by integrative omics analysis, Journal of Agricultural and Food Chemistry, 67, 1, pp. 541-550, (2018)

[2]

WAN Hongling, LUO Lintong, WU Jianping, Research advances in yak meat quality characteristics, Journal of Animal Science and Veterinary, 31, 1, pp. 36-40, (2012)

[3]

PERRY N., Dry aging beef, International Journal of Gastronomy and Food Science, 1, 1, pp. 78-80, (2012)

[4]

BERGER J, KIM Y H B, LEGAKO J F, Et al., Dry-aging improves meat quality attributes of grass-fed beef loins, Meat Science, 145, pp. 285-291, (2018)

[5]

UTAMA D T, KIM Y J, JEONG H S, Et al., Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old, Asian-Australasian Journal of Animal Sciences, 33, 1, pp. 157-165, (2020)

[6]

DASHDORJ D, TRIPATHI V K, CHO S, Et al., Dry-of beef

[7]

review, Journal of Animal Science and Technology, 58, 1, pp. 1-11, (2016)

[8]

HA Y, HWANG I, BA H V, Et al., Effects of dry- and wet-ageing on flavor compounds and eating quality of low fat Hanwoo beef muscles, Food Science of Animal Resources, 39, 4, pp. 655-667, (2019)

[9]

GURBUZ U, KAHRAMAN H A, TELLI A E, Et al., Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process, Veterinary Research Forum, 13, 1, (2022)

[10]

ALVAREZ S, MULLEN A M, HAMILL R, Et al., Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat properties, Advances in Food and Nutrition Research, pp. 97-130, (2021)

← 1 2 3 4 →