烹饪条件对干腌和湿腌牛肉理化及感官特性的影响。
Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef.
作者信息
Lee Dongheon, Lee Hyun Jung, Yoon Ji Won, Ryu Minkyung, Jo Cheorun
机构信息
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, 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.
出版信息
Anim Biosci. 2021 Oct;34(10):1705-1716. doi: 10.5713/ab.20.0852. Epub 2021 Jan 20.
OBJECTIVE
This study aimed to elucidate the effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef strip loins.
METHODS
Dry- and wet-aged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting)×cooking temperatures (150°C or 230°C), and their pH, 2-thiobarbituric acid reactive substances (TBARS), volatile compounds, and color were measured.
RESULTS
Cooking conditions did not affect pH; however, grilling resulted in lower TBARS but higher cooking doneness at the dry-aged beef surface compared to oven roasting (p< 0.05). In descriptive sensory analysis, the roasted flavor of dry-aged beef was significantly stronger when grill-cooked compared to oven roasting. Dry-aged beef grill-cooked at 150°C presented a higher intensity of cheesy flavor, and that grilled at 230°C showed a greater intensity of roasted flavor compared to wet-aged beef at the same condition, respectively.
CONCLUSION
Grilling may be effective for enhancing the unique flavor in dry-aged beef.
目的
本研究旨在阐明烹饪条件对干腌和湿腌牛柳腰肉理化及感官特性的影响。
方法
将经过28天干腌和湿腌的牛肉采用不同烹饪方法（烧烤或烤箱烘焙）×烹饪温度（150°C或230°C）进行烹饪，并测定其pH值、硫代巴比妥酸反应物（TBARS）、挥发性化合物和颜色。
结果
烹饪条件对pH值无影响；然而，与烤箱烘焙相比，烧烤使干腌牛肉表面的TBARS含量更低，但烹饪成熟度更高（p<0.05）。在描述性感官分析中，与烤箱烘焙相比，干腌牛肉烧烤时的烤香味明显更浓郁。与相同条件下的湿腌牛肉相比，150°C烧烤的干腌牛肉呈现出更高强度的奶酪味，230°C烧烤的干腌牛肉则呈现出更强的烤香味。
结论
烧烤可能有助于增强干腌牛肉的独特风味。
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