Park Sin-Young, Kim Hack-Youn
Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.
Food Sci Anim Resour. 2021 Mar;41(2):247-260. doi: 10.5851/kosfa.2020.e95. Epub 2021 Mar 1.
This study aimed to determine the physicochemical properties (proximate composition, color, pH, salinity, water holding capacity (WHC), curing yield, and shear force) and sensory properties (electric nose and sensory evaluation) of sauce with added crust derived from dry-aged beef loin. Increasing the amount of crust in the sauce tended to increase the protein content, fat content, and pH. Uncooked also tended to have elevated fat content, ash content, pH, and shear force. Increasing the crust content tended to decrease the water content, lightness, redness, and yellowness of sauce. The yellowness of uncooked with 6%-12% crust in sauce was significantly lower than that of the control (no crust) and the sample with 3% crust in sauce (p<0.05). The redness of the cooked control was significantly lower than that of the samples with crust in sauce (p<0.05). The WHC of uncooked with 6%-12% crust in sauce was significantly higher than that of the control and the sample with 3% crust in sauce (p<0.05). The flavor, texture, and overall acceptability of the with 9% crust in sauce were significantly higher than those of the control (p<0.05). These findings showed that the crust did not degrade the physicochemical properties of sauce and meat. The sensory characteristics of marinated with 9% crust in sauce were rated the best as persensory evaluation. Therefore, crust is a suitable flavor enhancer for sauce, and a 9% addition amount is optimal in terms of quality.
本研究旨在测定添加了来自干式熟成牛里脊外皮的酱汁的理化性质（近似成分、颜色、pH值、盐度、持水能力（WHC）、腌制产量和剪切力）和感官性质（电子鼻和感官评价）。增加酱汁中外皮的量往往会增加蛋白质含量、脂肪含量和pH值。未煮熟的酱汁脂肪含量、灰分含量、pH值和剪切力也往往会升高。增加外皮含量往往会降低酱汁的水分含量、亮度、红色度和黄色度。酱汁中含有6%-12%外皮的未煮熟酱汁的黄色度显著低于对照组（无外皮）和酱汁中含有3%外皮的样品（p<0.05）。煮熟的对照酱汁的红色度显著低于酱汁中含有外皮的样品（p<0.05）。酱汁中含有6%-12%外皮的未煮熟酱汁的持水能力显著高于对照组和酱汁中含有3%外皮的样品（p<0.05）。酱汁中含有9%外皮的酱汁的风味、质地和总体可接受性显著高于对照组（p<0.05）。这些发现表明，外皮不会降低酱汁和肉的理化性质。感官评价表明，酱汁中用9%外皮腌制的肉的感官特性评分最佳。因此，外皮是酱汁合适的风味增强剂，就质量而言，9%的添加量是最佳的。
