[논문]Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging

Utama, Dicky Tri; Lee, Seung Gyu; Baek, Ki Ho; Jang, Aera; Pak, Jae In; Lee, Sung Ki

doi:10.5713/ajas.17.0677

[국내논문] Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging 원문보기

Asian-Australasian journal of animal sciences, v.31 no.8, 2018년, pp.1336 - 1344

Utama, Dicky Tri (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) , Lee, Seung Gyu (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) , Baek, Ki Ho (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University) , Jang, Aera (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) , Pak, Jae In (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) , Lee, Sung Ki (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)

Abstract ▼ AI-Helper

Objective: This study aimed to observe whether high-pressure processing (HPP) affected aroma development and the degradation rate of umami taste-related ATP breakdown products, specifically inosinic acid in grass-fed beef during vacuum aging. Methods: Strip loin (longissimus lumborum) cuts obtained from six grass-fed Friesian Holstein steers (32 months old) on day 4 post slaughter were vacuum-packed and subjected to pressurization at 300 and 500 MPa for 180 s at $15^{\circ}C{\pm}2^{\circ}C$. The samples were then stored for 4 weeks at $5^{\circ}C{\pm}0.5^{\circ}C$ under vacuum and compared with the control (0.1 MPa). Results: HPP increased the shear force value, promoted moisture loss and lipid oxidation, induced surface paleness, stabilized pH during aging, and reduced bacterial load and growth. The shear force value of 500 MPa-treated samples remained higher than the control after aging, while no significant differences were found between the control and 300 MPa-treated samples. Degradation of inosinic acid and inosine occurred during pressurization, resulting in an increase in hypoxanthine content. However, the degradation rate in HPP-treated samples during aging was slower; therefore, inosinic acid and inosine content remained higher than in control samples. No significant differences were found in hypoxanthine content at the end of aging. HPP intensified the levels of hexanal, octanal, 2-methylbutanal, 3-methylbutanal, benzaldehyde, and 2,5-dimethylpyrazine in cooked-aged beef samples. Conclusion: HPP induced aroma development and delayed the degradation of inosinic acid. However, it also reduced the postmortem tenderization rate.

주제어

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문제 정의

Information regarding the effect of HPP on aroma volatile development and inosinic acid degradation in beef is still limited. Therefore, the objective of this study was to determine whether HPP could induce aroma development and reduce the degradation rate of inosinic acid in beef.

가설 설정

1) Aging time was 28 days.

제안 방법

Aroma volatiles from cooked samples were separated and identified using gas chromatography-mass spectrometry using a modified version of the method described in Ba et al [17]. Samples (3 g) were put into a 50 mL headspace vial and prepared in duplicate.

대상 데이터

5 bar) flow (150 mL/min) of the electronic nose and detected using a metal oxide sensor (MOS) array system. The sensor array was composed of 12 MOSs. Data processing was done using two-dimensional principal component analysis in Alpha Soft version 8.

데이터처리

Two-way analysis of variance (ANOVA) was employed using pressure levels and aging as the independent variables and surface color, meat pH, shear force, lipid oxidation, TVBN, total plate count (TPC), ATP breakdown compounds and aroma volatiles as dependent variables. Proximate composition data were statistically analyzed using one-way ANOVA with pressure levels as the independent variable. The statistical significance of the differences between means from different treatments was determined by Duncan’s multiple range test at p<0.
The statistical significance of the differences between means from different treatments was determined by Duncan’s multiple range test at p<0.05.

이론/모형

Lipid oxidation was analyzed using the 2-thiobarbituric acid reactive substances (TBARS) method by Sinnhuber and Yu [14] with slight modification. A total of 0.

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