Kim, Ji-Han
(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
,
Kim, Tae-Kyung
(Research Group of Food Processing, Korean Food Research Institute)
,
Shin, Dong-Min
(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
,
Kim, Hyun-Wook
(Department of Animal Science and Biotechnology, Gyeongnam National University of Science and Technology)
,
Kim, Young-Boong
(Research Group of Food Processing, Korean Food Research Institute)
,
Choi, Yun-Sang
(Research Group of Food Processing, Korean Food Research Institute)
Objective: The purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging (DA) and wet-aging (WA) on the physicochemical properties and in vitro digestibility of proteins in beef short loin. Methods: Short loins (M. longissmus lumborum), were trimmed and boned-out on t...
Objective: The purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging (DA) and wet-aging (WA) on the physicochemical properties and in vitro digestibility of proteins in beef short loin. Methods: Short loins (M. longissmus lumborum), were trimmed and boned-out on the fifth day postmortem, from a total of 18 Hanwoo, which were purchased from a commercial slaughterhouse. Short loins were separated randomly grouped into one of the three treatments: control, WA (1℃, 7 days), and DA (1℃, 0.5 m/s, 85% relative humidity [RH], 30 days). Results: Dry-aged beef (DAB) exhibited higher pH, water holding capacity (WHC), myofibrillar fragmentation index (MFI), and digestibility, however lower lightness, redness, and yellowness values, cooking loss, and shear force (SF), than those of wet-aged beef (WAB) (p<0.05). The myosin light chain band intensity of DAB was higher than that of control and WAB in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The in vitro digestibility of aged beef was highly (p<0.001) correlated to physicochemical properties except WHC. The correlation coefficient between AMs and WHC was higher than that between AM and SF (p<0.05) or MFI (p<0.001). A high correlation was observed between SF and MFI (p<0.001). Conclusion: Thus, we believe that DAB is more advantageous than WAB owing to its high digestibility and WHC and low SF.
Objective: The purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging (DA) and wet-aging (WA) on the physicochemical properties and in vitro digestibility of proteins in beef short loin. Methods: Short loins (M. longissmus lumborum), were trimmed and boned-out on the fifth day postmortem, from a total of 18 Hanwoo, which were purchased from a commercial slaughterhouse. Short loins were separated randomly grouped into one of the three treatments: control, WA (1℃, 7 days), and DA (1℃, 0.5 m/s, 85% relative humidity [RH], 30 days). Results: Dry-aged beef (DAB) exhibited higher pH, water holding capacity (WHC), myofibrillar fragmentation index (MFI), and digestibility, however lower lightness, redness, and yellowness values, cooking loss, and shear force (SF), than those of wet-aged beef (WAB) (p<0.05). The myosin light chain band intensity of DAB was higher than that of control and WAB in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The in vitro digestibility of aged beef was highly (p<0.001) correlated to physicochemical properties except WHC. The correlation coefficient between AMs and WHC was higher than that between AM and SF (p<0.05) or MFI (p<0.001). A high correlation was observed between SF and MFI (p<0.001). Conclusion: Thus, we believe that DAB is more advantageous than WAB owing to its high digestibility and WHC and low SF.
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문제 정의
The objectives of this study were to understand the influence of AM on the digestibility and its correlation with physicochemical properties. The in vitro protein digestibility of DAB slightly improved compared to that of WAB.
Therefore, the objectives of this study were to understand the influence of AM on the digestibility and correlation between the type of AM and physicochemical properties of beef.
대상 데이터
Six muscles per treatment and AMs (control, WA, and DA)were used as experimental units. The complete assessment was performed in triplicates and significant differences among the replicates (p<0.
데이터처리
Correlation coefficients between the variables such as digestibility, pH, L*-value, a*-value, b*-value, cooking weight loss, WHC, SF, and MFI were generated using Pearson’s correlation coefficient option (SPSS Inc., Chicago, IL, USA).
이론/모형
5 mm/s. Myofibrillar fragmentation index (MFI) was measured using the method described by Culler et al [11].Sample protein was extracted using MFI buffer solution (20mM potassium phosphate at pH 7.
The protein digestibility in the cooked beef during simulated human gastrointestinal digestion was measured by the infiltration rates of dialysis tubing and expressed as the percentage of protein concentration inside and outside the dialysis tubing. The protein concentration was measured using Biuret method.
성능/효과
The results of proximate composition from the control, WA and DA were shown as moisture (61.80%±1.13%, 58.94%±1.39%, and 56.73%±1.48%),protein (34.68%±1.28%, 35.90%±1.29%, and 34.98%±1.42%)and fat (4.09%±0.13%, 5.28%±0.66%, and 7.42%±0.81%), respectively.
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