Quality Properties of Sauce with Crust Derived from Dry-Aged Beef Loin.

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.