Yoo Yoonjeong, Oh Hyemin, Yoon Yohan
Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea.
Anim Biosci. 2023 Sep;36(9):1426-1434. doi: 10.5713/ab.22.0475. Epub 2023 May 4.
The objective of this study was to evaluate the effect of Debaryomyces hansenii isolated from dry-aged beef on the tenderness and flavor attributes of low-grade beef during dry aging.
Five D. hansenii strains were isolated from dry-aged beef samples. The rump of low-grade beef was inoculated with individual D. hansenii isolates and subjected to dry aging for 4 weeks at 5°C and 75% relative humidity. Microbial contamination levels, meat quality attributes, and flavor attributes in the dry-aged beef were measured.
Of the five isolates, the shear force of dry-aged beef inoculated with SMFM201812-3 and SMFM201905-5 was lower than that of control samples. Meanwhile, all five isolates increased the total free amino acid, glutamic acid, serine, glycine, alanine, and leucine contents in dry-aged beef. In particular, the total fatty acid, palmitic acid, and oleic acid contents in samples inoculated with D. hansenii SMFM201905-5 were higher than those in control samples.
These results indicate that D. hansenii SMFM201905-5 might be used to improve the quality of beef during dry aging.
本研究的目的是评估从干式熟成牛肉中分离出的汉逊德巴利酵母对低等级牛肉干式熟成过程中嫩度和风味特性的影响。
从干式熟成牛肉样品中分离出五株汉逊德巴利酵母菌株。将低等级牛肉的臀肉接种单个汉逊德巴利酵母分离株，并在5℃和75%相对湿度下进行4周的干式熟成。测定干式熟成牛肉中的微生物污染水平、肉质特性和风味特性。
在这五株分离株中，接种SMFM201812 - 3和SMFM201905 - 5的干式熟成牛肉的剪切力低于对照样品。同时，所有五株分离株均增加了干式熟成牛肉中的总游离氨基酸、谷氨酸、丝氨酸、甘氨酸、丙氨酸和亮氨酸含量。特别是，接种汉逊德巴利酵母SMFM201905 - 5的样品中的总脂肪酸、棕榈酸和油酸含量高于对照样品。
这些结果表明，汉逊德巴利酵母SMFM201905 - 5可用于改善牛肉干式熟成过程中的品质。
