[논문]Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach

Utama, Dicky Tri; Jang, Aera; Kim, Gur Yoo; Kang, Sun-Moon; Lee, Sung Ki

doi:10.5851/kosfa.2021.e75

Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach 원문보기

Food science of animal resources, v.42 no.2, 2022년, pp.240 - 251

Utama, Dicky Tri (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) , Jang, Aera (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) , Kim, Gur Yoo (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) , Kang, Sun-Moon (Department of Animal Products Development and Utilization, National Institute of Animal Science, Rural Development Administration) , Lee, Sung Ki (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)

Abstract ▼ AI-Helper

Fat deposition in animal muscles differs according to the genetics and muscle anatomical locations. Moreover, different fat to lean muscle ratios (quality grade, QG) might contribute to aroma development in highly marbled beef. Scientific evidence is required to determine whether the abundance of aroma volatiles is positively correlated with the amount of fat in highly marbled beef. Therefore, this study aims to investigate the effect of QG on beef aroma profile using electronic nose data and a chemometric approach. An electronic nose with metal oxide semiconductors was used, and discrimination was performed using multivariate analysis, including principal component analysis and hierarchical clustering. The M. longissimus lumborum (striploin) of QG 1++, 1+, 1, and 2 of Hanwoo steers (n=6), finished under identical feeding systems on similar farms, were used. In contrast to the proportion of monounsaturated fatty acids (MUFAs), the abundance of volatile compounds and the proportion of polyunsaturated fatty acids (PUFAs) decreased as the QG increased. The aroma profile of striploin from carcasses of different QGs was well-discriminated. QG1++ was close to QG1+, while QG1 and QG2 were within a cluster. In conclusion, aroma development in beef is strongly influenced by fat deposition, particularly the fat-to-lean muscle ratio with regard to the proportion of PUFA. As MUFA slows down the oxidation and release of volatile compounds, leaner beef containing a higher proportion of PUFA produces more volatile compounds than beef with a higher amount of intramuscular fat.

주제어

표/그림 (8)

표 Table 1. Proximate composition of beef striploin as affected by carcass quality grade
표 Table 2. Fatty acid composition (%) of beef striploin as affected by carcass quality grade
표 Table 3. Aroma volatile compounds (area unit x 106) released from beef striploin as affected by carcass quality grade
그림 Fig. 1. Differences in aroma intensity among quality grades. Data are shown as mean of each sensor's resistance ratio. Metal oxide sensors; T30/1, P10/1, P10/2, P40/1, T70/2, PA2. Sample size for each quality grade (n=6). Carcass quality grade (1++, 1+, 1, and 2) was assessed according to Korea Institute for Animal Products Quality Evaluation (KAPE, 2017).
그림 Fig. 2. Principal component analysis plot of the aroma profile of different quality grades (QG). Total contribution of principal component 1 and 2 (PC1 and PC2) is 100%, which means that 100% of data variance is explained. Loading plots; T30/1, P10/1, P10/2, P40/1, T70/2, PA2, are the intensity of the response of the sensor. Sample size for each quality grade (n=6). Carcass quality grade (1++, 1+, 1, and 2) was assessed according to Korea Institute for Animal Products Quality Evaluation (KAPE, 2017).
표 Table 4. Correlation coefficients between the volatile groups and resistance ratio of six metal sensors of electronic nose
표 Table 5. Multiple regression models for resistance ratio of six metal sensors of electronic nose using the measured peak area of volatile groups as covariate
그림 Fig. 3. Cluster dendrogram of the aroma profile of different quality grades. Sample size for each quality grade (n=6). Carcass quality grade (1++, 1+, 1, and 2) was assessed according to Korea Institute for Animal Products Quality Evaluation (KAPE, 2017).

AI 본문요약
AI-Helper

제안 방법

The M. longissimus lumborum (striploin) of grade 1++, 1+, 1, and 2 Hanwoo steers (n=6), finished under identical feeding systems on a similar farm, were removed from the left side of the carcasses after 24 h of chilling. The striploin was chosen because this cut is usually used for roasts and grills.

성능/효과

In contrast, the crude fat content increased as the QG increased. Different carcass QGs showed different fat-to-lean muscle ratios, and the ratio increased linearly as the QG increased. No differences were found in ash content among the QGs.
Different carcass QGs showed different fat-to-lean muscle ratios, and the ratio increased linearly as the QG increased. No differences were found in ash content among the QGs. These findings are in accordance with those of previous reports by Piao et al.
The loading plots and the resistance ratio of the sensors led to a group with a high intensity of volatile release. The aroma profile of striploin with different QGs was well-discriminated, indicating that marbling or the fat to lean muscle ratio affects the release of volatile compounds. However, the cluster dendrogram shows that the aroma profile between the higher quality grades (QG1++ and QG1+) and the lower quality grades (QG1 and QG2) is close to each other with a smaller distance than that between the higher QG group and lower QG groups.
The higher the QG, the less abundant volatile compounds released from the beef. The chemometrics approach helps to confirm the effect of fat deposition on the differences in the aroma profiles of beef. The correlation between the sensor resistance ratio or the response of the electronic nose and the abundance of volatile compounds is strongly dependent on the intensity of the volatile compounds.
The chemometrics approach helps to confirm the effect of fat deposition on the differences in the aroma profiles of beef. The correlation between the sensor resistance ratio or the response of the electronic nose and the abundance of volatile compounds is strongly dependent on the intensity of the volatile compounds. Therefore, to predict the abundance of individual volatile compounds using the response of each sensor, pre- treatments, such as temperature adjustment prior to the extraction of volatile compounds, should be considered.
The aroma profile of beef according to carcass QG can be discriminated using chemometrics approach. The higher the QG, the less abundant volatile compounds released from the beef. The chemometrics approach helps to confirm the effect of fat deposition on the differences in the aroma profiles of beef.

후속연구

The correlation between the sensor resistance ratio or the response of the electronic nose and the abundance of volatile compounds is strongly dependent on the intensity of the volatile compounds. Therefore, to predict the abundance of individual volatile compounds using the response of each sensor, pre- treatments, such as temperature adjustment prior to the extraction of volatile compounds, should be considered.

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표제어: PCR

동의어: Packet Collision Rate

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