冲绳产牛肉在干腌和湿腌过程中游离氨基酸和硬度的变化。
Changes in free amino acids and hardness in round of Okinawan delivered cow beef during dry- and wet-aging processes.
作者信息
Hanagasaki Takashi, Asato Naokazu
机构信息
Okinawa prefectural Industrial Technology Center, 12-2 Suzaki, Uruma-shi, Okinawa 904-2234 Japan.
3Present address: Okinawa prefectural Agricultural Research center, 820 Makabe, Itoman city, Okinawa 901-0336 Japan.
出版信息
J Anim Sci Technol. 2018 Sep 25;60:23. doi: 10.1186/s40781-018-0180-x. eCollection 2018.
BACKGROUND
Aging trials are conducted to determine characteristics associated with dry- and wet-aging processes of beef from delivered cows grown in Okinawa, i.e., dams that have finished giving birth (Okinawan delivered cow beef). Changes in free amino acids, hardness, and other factors were analyzed in round of Okinawan delivered cow beef during dry- and wet-aging processes along with a comparison with characteristics of beef imported from Australia.
RESULTS
Functional amino acids did not increase during both dry- and wet-aging processes. However, proteinogenic amino acids increased significantly ( < 0.05) and hardness tended to decrease during both dry- and wet-aging processes. On comparison between dry- and wet-aging processes by analysis of variance, drip and cooking losses were significantly lower during the dry-aging process than during the wet-aging process. However, there was no significant difference in free amino acids or hardness in this comparison.
CONCLUSION
There was no significant difference between dry- and wet-aging methods for all studied variables related to free amino acids or hardness in this study.
背景
开展老化试验以确定与冲绳饲养的已产母牛（即已完成分娩的冲绳产母牛）牛肉干老化和湿老化过程相关的特性。在干老化和湿老化过程中，分析了冲绳产母牛圆形牛肉中游离氨基酸、硬度及其他因素的变化，并与从澳大利亚进口牛肉的特性进行了比较。
结果
在干老化和湿老化过程中，功能性氨基酸均未增加。然而，在干老化和湿老化过程中，蛋白质氨基酸显著增加（<0.05），硬度呈下降趋势。通过方差分析比较干老化和湿老化过程，干老化过程中的滴水损失和烹饪损失显著低于湿老化过程。然而，在此比较中，游离氨基酸或硬度没有显著差异。
结论
在本研究中，干老化和湿老化方法在所有与游离氨基酸或硬度相关的研究变量上没有显著差异。
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