Evaluation of functional and chemical properties of crust from dry-aged beef loins as a novel food ingredient

被引：17
作者：
Xue, Siwen [1 ,2 ,3 ,4 ]
Setyabrata, Derico [1 ]
Bonham, Connie C. [5 ]
Kim, Yuan H. Brad [1 ]
机构：
[1] Purdue Univ, Dept Anim Sci, Meat Sci & Muscle Biol Lab, W Lafayette, IN 47907 USA
[2] Minist Agr, Key Lab Meat Prod Proc, Nanjing 210095, Peoples R China
[3] Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Peoples R China
[4] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
[5] Purdue Univ, Analyt Mass Spectrometry Facil, Bindley Biosci Ctr, W Lafayette, IN 47907 USA
来源：
MEAT SCIENCE | 2021年 / 173卷
基金：
美国食品与农业研究所;
关键词：
Beef crust; Functional property; Oxidative stability; Beef patty; Flavor attribute; Volatile compound; VOLATILE COMPOUNDS; EMULSIFYING PROPERTIES; ANTIOXIDANT CAPACITY; FLAVOR; MEAT; QUALITY; OXIDATION; PRODUCTS; PROTEINS; TEXTURE;
D O I：
10.1016/j.meatsci.2020.108403
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Efficacy of utilizing dry-aged beef crusts as a functional food ingredient was investigated. Paired beef M. longissimus lumborum (n = 13) were aged under various conditions (dry-aging, DA; dry-aging in water permeable bag, DWA; dry-aging under UV light, UDA; wet-aging, WA; unaged-initial, INI) for 28 d. Crusts were collected and lyophilized to characterize functional and technological properties. Crusts from dry-aged samples (DA/DWA/UDA) had lower chroma values, higher lipid and protein oxidation extents than WA and INI (P < 0.05). However, crust from DA had higher antioxidant and emulsifying capacities compared to the others (P 0.05). Adding 5% (w/w) crusts to beef patties resulted in equivalent textural properties and oxidative stability to the no-crust patties (P > 0.05). Trained sensory-panel found enhanced brown-roasted/grilled (P < 0.05) and umami flavors (P = 0.0512) in DA-patties compared to the others. Volatile analysis found decane in only DA-patties. The results indicate the potential feasibility of beef crust from dry-aged beef as a novel food ingredient.
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页数：8
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