{"title":"Effects of aging methods combined with enzyme treatments on the quality parameters of beef striploins","authors":"Esra Akkaya , Omer Cetin","doi":"10.1016/j.ijgfs.2024.101056","DOIUrl":null,"url":null,"abstract":"<div><div>The objective of this study was to evaluate the combined effects of different enzyme (papain, bromelain and fungal protease) treatments and aging methods (dry and wet aging) on physico-chemical and microbiological parameters, lipid oxidation, sarcomere length, colour, shear force and sensory attributes of beef striploins during 28-day aging period. For this purpose, <em>Longissimus lumborum</em> muscles (n = 24, 12 carcasses) at 24h postmortem were subjected to dry (2 ± 1 °C, 75% relative humidity and 2m/s air-flow) and wet (vacuum-packaged, 2 ± 1 °C) aging methods after enzyme treatments. The microbial growth (<em>P</em> < 0.05) and lipid oxidation (<em>P</em> < 0.001) in wet-aged beef were lower than dry-aged beef, and a decrease in those treated with fungal protease was observed (<em>P</em> < 0.05), while an increase in sarcomere length and water holding capacity, and a decrease in cooking losses were provided with dry aging (<em>P</em> < 0.001). Dry aging combined with papain enzyme enhanced and accelerated meat tenderization in a reduced aging time (<em>P</em> < 0.001), whereas an improvement in flavour and aroma was achieved with bromelain and fungal protease treatments. Surface colour of dry and wet-aged beef showed significant differences during aging period (<em>P</em> < 0.05), while lower <em>b</em>∗, <em>h</em>∗ values and metmyoglobin content were recorded in enzyme-treated striploins. Consequently, combined usage of aging methods with enzyme treatments can be preferred as an effective application to improve the tenderness and palatability of beef with accelerated aging period, and provides an opportunity for meat industry to supply value adding beef in a shorter time.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101056"},"PeriodicalIF":3.2000,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X24001896","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The objective of this study was to evaluate the combined effects of different enzyme (papain, bromelain and fungal protease) treatments and aging methods (dry and wet aging) on physico-chemical and microbiological parameters, lipid oxidation, sarcomere length, colour, shear force and sensory attributes of beef striploins during 28-day aging period. For this purpose, Longissimus lumborum muscles (n = 24, 12 carcasses) at 24h postmortem were subjected to dry (2 ± 1 °C, 75% relative humidity and 2m/s air-flow) and wet (vacuum-packaged, 2 ± 1 °C) aging methods after enzyme treatments. The microbial growth (P < 0.05) and lipid oxidation (P < 0.001) in wet-aged beef were lower than dry-aged beef, and a decrease in those treated with fungal protease was observed (P < 0.05), while an increase in sarcomere length and water holding capacity, and a decrease in cooking losses were provided with dry aging (P < 0.001). Dry aging combined with papain enzyme enhanced and accelerated meat tenderization in a reduced aging time (P < 0.001), whereas an improvement in flavour and aroma was achieved with bromelain and fungal protease treatments. Surface colour of dry and wet-aged beef showed significant differences during aging period (P < 0.05), while lower b∗, h∗ values and metmyoglobin content were recorded in enzyme-treated striploins. Consequently, combined usage of aging methods with enzyme treatments can be preferred as an effective application to improve the tenderness and palatability of beef with accelerated aging period, and provides an opportunity for meat industry to supply value adding beef in a shorter time.
期刊介绍：
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
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