不同空气流速对干制牛肉表面微生物组成的影响及其对感官特性的影响。
Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef.
机构信息
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea.
Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Republic of Korea.
出版信息
Meat Sci. 2019 Jul;153:152-158. doi: 10.1016/j.meatsci.2019.03.019. Epub 2019 Mar 28.
Beef rumps (middle gluteal) were dry aged for 28 days using different air flow velocities of 0, 2.5, and 5 m/s (DA0, DA2.5, and DA5, respectively). The microbial composition, physicochemical traits (moisture, pH, and shear force), flavor compounds (inosine 5'-monophosphate, reducing sugar, free amino acid, and free fatty acid), and electronic tongue profile were analyzed at day 0, 14, and 28. No molds or yeasts were detected until day 14. On day 28, Pilaira anomala was found to be the most abundant in DA0, whereas DA2.5 and DA5 showed increased composition of Debaryomyces hansenii. With that, the significant changes in physicochemical traits and flavor compounds occurred. In addition, the pattern of flavor compounds and taste attributes from DA0, which had different mold and yeast compositions, were discriminable from DA2.5 and DA5. Therefore, our results suggest that air flow can affect microbial composition on the crust, possibly resulting in different sensory properties of dry-aged beef.
臀肉（中臀肌）采用 0、2.5 和 5m/s 的不同空气流速分别进行 28 天的干冷处理（分别为 DA0、DA2.5 和 DA5）。在第 0、14 和 28 天分别分析微生物组成、理化特性（水分、pH 值和剪切力）、风味化合物（肌苷 5'-单磷酸、还原糖、游离氨基酸和游离脂肪酸）和电子舌轮廓。直到第 14 天，才检测到霉菌或酵母。第 28 天，发现 P. anomala 在 DA0 中最为丰富，而 DA2.5 和 DA5 显示出 Debaryomyces hansenii 组成的增加。由此，理化特性和风味化合物的显著变化发生了。此外，具有不同霉菌和酵母组成的 DA0 的风味化合物和味道属性模式与 DA2.5 和 DA5 是可区分的。因此，我们的结果表明空气流可以影响表皮的微生物组成，可能导致干腌牛肉具有不同的感官特性。
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