Physicochemical properties of crust derived from dry-aged and loin.

This study evaluated the quality characteristics of crust derived from dry-aged and loins and their effects on food as additives. With respect to physicochemical properties, we examined the proximate composition, pH value, salinity, color, water and fat absorption, emulsifying capacity, and swelling yield. The protein and ash contents in the crust were significantly higher than those in the crust ( < 0.0001). The fat content in the crust was significantly higher than that in the crust ( < 0.01). The salinity, lightness, and yellowness of the crust were significantly lower than those of the crust ( < 0.001). Furthermore, the pH value and emulsifying capacity of the crust were significantly higher than those of the crust ( < 0.001). The fat absorption of the crust was significantly higher than that of the crust ( < 0.001). The swelling yield of the crust was significantly higher than that of the crust at pH 3 and 4 ( < 0.001), whereas the swelling yield of the crust was significantly higher than that of the crust at pH 7 ( < 0.001). Principal component analysis of dry-aged , , and non-aged showed different flavor patterns for each sample. Finally, the results showed that the crusts derived from dry-aged and loins were suitable flavor enhancers.