Physicochemical property analysis of lyophilized fresh, wet-, and dry-aged beef powders: Application of dry-aged beef crust as a food additive

Park, Sin-Young; Kim, Hack-Youn

doi:10.1016/j.meatsci.2022.109014

Cited by 6 publications

(5 citation statements)

References 38 publications

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“…Different aspects of the fat content, drying for 4 to 6 h, produced a fat content that was not significantly different. Overall, the protein and fat content in this study increased with the length of drying time, which following Park and Kim (2023) and Mikami et al (2021), the more evaporated water molecules cause an increase in protein and fat content of materials. This may be related to an increase in the total solid content of the material.…”

Section: Advances In Animal and Veterinary Sciencesmentioning

confidence: 62%

Privileges of Food Dehydrator-Based Processing in Egg Tea Drinks Production and Qualities

Novia,

Juliyarsi,

Setiawan

et al. 2024

AAVS

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Egg tea is a traditional Indonesian drink made from free-range chicken or duck egg yolk, and brewed tea. Egg tea drinks are preferred because of their taste and are thought to provide health benefits. We aimed to determine some instant egg tea drinks qualities, such as the antioxidant, physicochemical, and sensory properties using a food dehydrator that can maintain antioxidant, nutritional, and sensory properties. We employed an in-vivo trial with a completely randomized design consisting of five treatments and four replicates. The egg tea was dried using a food dehydrator at 60°C for five different drying times (2, 3, 4, 5, and 6 h). The parameters evaluated were antioxidant activity, energy value, moisture, protein, fat, ash content, solubility, color (L*, a*, b*), and sensory evaluation of hedonic preferences and qualities. The results revealed that different drying times showed significant differences (P<0.05) in antioxidant activity, energy value, protein, fat, ash, moisture content, color (L*, a*, b*), and sensory properties, except for color attributes in the hedonic preference test. The longer the drying time, the lower the antioxidant activity, moisture content, solubility, and color values (a* and b*) and the higher the energy value, protein, fat, ash content, brightness (L*), and hedonic preferences and quality.

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Section: Advances In Animal and Veterinary Sciencesmentioning

confidence: 62%

Privileges of Food Dehydrator-Based Processing in Egg Tea Drinks Production and Qualities

Novia,

Juliyarsi,

Setiawan

et al. 2024

AAVS

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“…In order to pursue higher taste enjoyment, food additives have been developed and are now widely used. For example, aged meat can be used as an umami‐rich natural food additive in various types of meat products and sauces 1 . Vanillin, as a natural aromatic flavouring agent, has many applications in food, beverage, medicine, perfume and cosmetics 2 .…”

Section: Introductionmentioning

confidence: 99%

Synthesis and pyrolysis of methyl cyclopentenolone succinate diester

Pan

Lai

et al. 2023

Flavour & Fragrance J

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To develop a new class of enol diketone esters, succinic acid monoesters were synthesized using the reaction of succinic anhydride with various aromatic alcohols. Subsequently, six types of methyl cyclopentenolone succinate diesters were synthesized using dicyclohexylcarbodiimide (DCC) as the condensation agent and 4‐dimethylaminopyridine (DMAP) as the catalyst for the condensation reaction with methyl cyclopentenolone. The target compounds were characterized by nuclear magnetic resonance (1H NMR, 13C NMR), infrared spectroscopy (IR) and high‐resolution mass spectrometry (HRMS). The aromas characteristics of esters were evaluated using gas chromatography–mass spectrometry‐olfactometer (GC–MS‐O). Compounds 5a ~ 5c, which had a strong aroma, were conducted with thermogravimetry‐derivative thermogravimetry (TG‐DTG) to analyse their heating‐stability. Additionally, these compounds were studied by pyrolysis‐gas chromatography/mass spectrometry (Py‐GC/MS) to analyse their pyrolysis behaviours at 300, 350 and 400°C. Results showed that methyl cyclopentenolone and a large number of small molecular flavouring substances were formed by 5a ~ 5c at the set temperature. The synthesis of methyl cyclopentenolone succinate diester can not only slow down the volatilization of methyl cyclopentenolone and aromatic alcohol, but also effectively enhance the aroma, improve the smoking taste of cigarettes, reduce the irritation and miscellaneous gas of smoking and provide more choices for cigarette flavouring.

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“…Dry-aging results in the formation of a dry surface, called a "crust," which must be trimmed off before further processing . The dry-aged crust has been tested as a flavor enhancer in beef patties, raw fermented sausages, or brown sauces in a variety of studies (Park & Kim, 2023;Park et al, 2020;Witte et al, 2020). Park et al (2018) showed that patties with 5% (w/w) crust had a significantly different volatile profile and a higher flavor than those without crust.…”

Section: Introductionmentioning

confidence: 99%

“…Dry‐aging results in the formation of a dry surface, called a “crust,” which must be trimmed off before further processing (Lee, Yoon, et al., 2019). The dry‐aged crust has been tested as a flavor enhancer in beef patties, raw fermented sausages, or brown sauces in a variety of studies (Park & Kim, 2023; Park et al., 2020; Witte et al., 2020). Park et al.…”

Section: Introductionmentioning

confidence: 99%

Metabolic and microbial analyses of the surface and inner part of wet‐aged and dry‐aged beef

Bischof,

Witte,

Sieksmeyer

et al. 2023

Journal of Food Science

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The effects of aging and microbial growth on the metabolome of aged beef were investigated in this study. The metabolome of beef is influenced by the aging method applied. This includes the aging‐related changes in metabolism and the presence of microorganisms on the beef during aging that may affect the beef and its quality. The inner part and the trimmed surface of dry‐aged (the surface of dry‐aged beef is also called the “crust” due to its drying during aging) and wet‐aged beef were analyzed by 1H nuclear magnetic resonance (NMR) spectroscopy over aging periods up to 28 days at intervals of 7 days, and the former also by microbiological analysis. The metabolome detected by 1H NMR spectroscopy demonstrated changes over the aging time of beef and differed depending on the sampling location (surface or inner part of beef). The influence of the microbiota on changes in the metabolome can be negligible due to the low microbial growth on the surface of dry‐aged beef (<3 log CFU/g). Therefore, the aging‐related metabolism postmortem of the analyzed dry‐aged beef might be the main factor for metabolic changes. The significantly (p < 0.05) higher amino acids and inosine concentrations and lower inosine 5′‐monophosphate concentrations suggested enhanced protein degradation and energy metabolism in the wet‐aged beef compared to the dry‐aged beef, probably due to the combined influence of the aging and the microbiota on the wet‐aged beef and, thus, its metabolic changes.

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Physicochemical property analysis of lyophilized fresh, wet-, and dry-aged beef powders: Application of dry-aged beef crust as a food additive

Cited by 6 publications

References 38 publications

Privileges of Food Dehydrator-Based Processing in Egg Tea Drinks Production and Qualities

Privileges of Food Dehydrator-Based Processing in Egg Tea Drinks Production and Qualities

Synthesis and pyrolysis of methyl cyclopentenolone succinate diester

Metabolic and microbial analyses of the surface and inner part of wet‐aged and dry‐aged beef

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