| Title: | Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods |
| Author(s): | Jung Y; Kim HJ; Kim D; Joo B; Jhoo JW; Jang A; |
| Address: | "Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea. Department of Research and Development, Shinsegae Food, Seoul 04793, Korea" |
| ISSN/ISBN: | 2636-0780 (Electronic) 2636-0772 (Print) 2636-0772 (Linking) |
| Abstract: | "To evaluate the effect of different cooking methods on the physicochemical quality and volatile organic compounds (VOC) of dairy beef round, twelve beef round pieces were divided into four groups: raw, boiling, microwave, and sous-vide. The sous-vide group had a higher pH than the boiling or microwave groups. The boiling group exhibited the highest shear force and CIE L*, followed by the microwave and sous-vide groups (p<0.05). The sous-vide group received higher taste and tenderness scores from panelists (p<0.05) and showed significantly higher levels of aspartic and glutamic acids than the other groups. The sous-vide and microwave groups had the highest oleic acid and polyunsaturated fatty acid levels, respectively. The sous-vide group had significantly higher hypoxanthine and inosine levels than the other groups. However, the microwave group had higher inosine monophosphate levels than the other groups. The sous-vide group had a higher alcohol content, including 1-octen-3-ol, than the other groups. Octanal and nonanal were the most abundant aldehydes in all groups. (R)-(-)-14-methyl-8-hexadecyn-1-ol, p-cresol, and 1-tridecyne were used to distinguish the VOC for each group in the multivariate analysis. Sous-vide could be effective in increasing meat tenderness as well as taste-related free amino acid (aspartic acid and glutamic acid) and fatty acid (oleic acid) levels. Furthermore, specific VOC, including 1-octen-3-ol, 2-ethylhexanal ethylene glycol acetal, and 2-octen-1-ol, (E)-, could be potential markers for distinguishing sous-vide from other cooking methods. Further studies are required to understand the mechanisms underlying the predominant association of these VOC with the sous-vide cooking method" |
| Keywords: | cooking method dairy beef round meat quality sous-vide volatile organic compounds; |
| Notes: | "PubMed-not-MEDLINEJung, Yousung Kim, Hye-Jin Kim, Dongwook Joo, Bumjin Jhoo, Jin-Woo Jang, Aera eng Korea (South) 2023/09/13 Food Sci Anim Resour. 2023 Sep; 43(5):767-791. doi: 10.5851/kosfa.2023.e35. Epub 2023 Sep 1" |
