[논문]Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak

Yoo, Ji Hyun; Kim, Ji Won; Yong, Hae In; Baek, Ki Ho; Lee, Hyun Jung; Jo, Cheorun

doi:10.5851/kosfa.2019.e80

[국내논문] Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak 원문보기

Food science of animal resources, v.40 no.1, 2020년, pp.44 - 54

Yoo, Ji Hyun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) , Kim, Ji Won (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) , Yong, Hae In (Research Group of Food Processing, Korea Food Research Institute) , Baek, Ki Ho (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) , Lee, Hyun Jung (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) , Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University)

Abstract ▼ AI-Helper

The purpose of the present study was to evaluate the sensory and instrumental quality of thawed beef steak prepared by searing and oven cooking. Beef purchased in the local market was divided into two groups; one group was cooked in a 180℃ oven until the internal temperature reached 60℃, and the other group was oven cooked until 35℃, then cooked in a 250℃ pan until the internal temperature reached 60℃. Despite a noticeable change in appearance due to the high temperature of the searing, there was no significant difference in juiciness, water content, and cooking loss between the searing-cooked and the oven-cooked steaks. However, in searing cooking, both scores of overall flavor and roast meat flavor were significantly higher than those of oven cooking. In the searing-cooked steak, the reducing sugar, which is a reactant of the Maillard reaction, was lower and Maillard-reaction products were higher than oven-cooked steak. From our results, it can be concluded that searing does not improve juiciness of the steak, but improves the flavor of beef steak due to higher levels of Maillard reaction products.

주제어

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문제 정의

As indicated above, the effect of searing on meat quality, especially juiciness, is still controversial. Therefore, the objective of this study was to evaluate the effects of searing on sensory and physicochemical parameters of beef steak, including juiciness.

제안 방법

43℃/min, respectively. Internal and surface temperatures of beef samples were measured using a digital thermometer (TM-747DU, Tenmars Electronics Co., Ltd., Taipei, Taiwan) and an infrared thermometer (ST-101, Sincon, Bucheon, Korea), respectively.
The water content of cooked beef samples was measured by dividing them into three different parts: whole, outside, and inside to ascertain the searing effect in detail (Fig. 1). Firstly, the cooked beef steak was halved and one half (126–199 g) was chopped to measure the whole water content.
One group was used for oven cooking and the other group was used for searing cooking. The whole experiment was replicated thrice using different carcasses with two observations per replication.
Intensity of color and taste did not differ regardless of cooking method. Thus, we conducted a further experiment to determine the cause of the unchanged juiciness score and the improved flavor score.

대상 데이터

), placed on a white disposable dish with randomly selected 3-digit numbers, and presented to the sensory evaluation panelists. To perform the sensory evaluation, ten trained panelists who had at least a year of previous experience in meat sensory evaluation were selected and previously trained over three sessions with a standard oven-cooked beef steak. For the descriptive sensory analysis, the strength of overall flavor, roasted meat flavor, bloody taste, umami taste, redness, juiciness, and tenderness were measured using a 9-point scale (1, very weak; and 9, very strong).

데이터처리

Statistical analysis was determined by Student’s t-test and one-way ANOVA with a general linear model procedure using SAS program version 9.4 (SAS Institute Inc., Cary, NC, USA).
Statistical analysis was performed using Tukey's multiple test method, and the results were expressed as means and standard deviation.

이론/모형

To perform the sensory evaluation, ten trained panelists who had at least a year of previous experience in meat sensory evaluation were selected and previously trained over three sessions with a standard oven-cooked beef steak. For the descriptive sensory analysis, the strength of overall flavor, roasted meat flavor, bloody taste, umami taste, redness, juiciness, and tenderness were measured using a 9-point scale (1, very weak; and 9, very strong). The sensory evaluation was conducted over three independent sessions at different times.

후속연구

However, in this study, there is a limitation of using only two cooking methods at a fixed temperature. Therefore, further research on cooking beef steaks with other different methods and temperatures are necessary to evaluate the effect of searing cooking.

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