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Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce

한국축산식품학회지 2020년 40권 5호 p.699 ~ 709
박신영, 설국환, 김학연,
소속 상세정보
박신영 ( Park Sin-Young ) - Kongju National University Department of Animal Resources Science
설국환 ( Seol Kuk-Hwan ) - Rural Development Administration National Institute of Animal Science
김학연 ( Kim Hack-Youn ) - Kongju National University Department of Animal Resources Science

Abstract


This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p<0.05). The lightness, yellowness, and redness increased with increasing crust content (p<0.05). The pH of the samples also increased as the crust content increased. The viscosity significantly increased while salinity decreased with increasing crust content (p<0.05). The aromatic profiles of the control and samples with 5% and 10% crust addition were distinguishable; however, samples with crust additives between 10% and 15% gave similar aromatic profiles. The taste of the control sample was significantly lower than that of the samples formulated with the crust (p<0.05), and the sensory viscosity of the samples with 10% crust was significantly higher than that of the control (p<0.05). Flavor and overall acceptability tended to increase with increasing crust content of up to 10% addition (p<0.05). These results show that the crust from dry-aged beef loin crust is a suitable natural flavor enhancer for brown sauce and improves its physiochemical and organoleptic properties.

키워드

beef; brown sauce; crust; dry aging; food processing

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