Lee Dongheon, Lee Hyun Jung, Yoon Ji Won, Kim Minsu, Jo Cheorun
Center for Food and Bioconvergence, Department of Agricultural Biotechnology, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea.
Foods. 2021 Jan 12;10(1):146. doi: 10.3390/foods10010146.
This study investigated the effects of different aging methods on the changes in the concentrations of aroma volatiles of beef. One half ( = 15) of the beef strip loins were dry-aged, and the other half were wet-aged, and both aging processes continued for 28 days. The aroma volatiles from dry- and wet-aged samples were analyzed at seven-day intervals ( = 3 for each aging period). As the aging period increased, dry-aged beef showed higher concentrations of volatile compounds than those in wet-aged beef ( < 0.05). Most changes in the concentrations of aroma volatiles of dry-aged beef were associated with propanal, 2-methylbutanal, 2-methylpropanal, 1-butanamine, trimethylamine, 2-methyl-2-propanethiol, and ethyl propanoate, which were mainly produced by lipid oxidation and/or microbial activity (e.g., proteolysis and lipolysis) during the dry aging period. Therefore, we suggest that the differences in aroma between dry- and wet-aged beef could result from increased lipid oxidation and microbial activity in dry-aged beef possibly owing to its ambient exposure to oxygen.
本研究调查了不同陈化方法对牛肉香气挥发性成分浓度变化的影响。将一半（n = 15）牛柳腰肉进行干式陈化，另一半进行湿式陈化，两种陈化过程均持续28天。每隔七天（每个陈化阶段n = 3）分析干式和湿式陈化样品的香气挥发性成分。随着陈化时间的增加，干式陈化牛肉中挥发性化合物的浓度高于湿式陈化牛肉（P < 0.05）。干式陈化牛肉香气挥发性成分浓度的大多数变化与丙醛、2-甲基丁醛、2-甲基丙醛、1-丁胺、三甲胺、2-甲基-2-丙硫醇和丙酸乙酯有关，这些物质主要是在干式陈化期间由脂质氧化和/或微生物活动（如蛋白水解和脂肪分解）产生的。因此，我们认为干式和湿式陈化牛肉之间香气的差异可能是由于干式陈化牛肉因暴露于空气中而导致脂质氧化增加和微生物活动增强所致。
