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- Title
Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins.
- Authors
Lee, Dongheon; Lee, Hyun Jung; Yoon, Ji Won; Kim, Minsu; Jo, Cheorun
- Abstract
This study investigated the effects of different aging methods on the changes in the concentrations of aroma volatiles of beef. One half (n = 15) of the beef strip loins were dry-aged, and the other half were wet-aged, and both aging processes continued for 28 days. The aroma volatiles from dry- and wet-aged samples were analyzed at seven-day intervals (n = 3 for each aging period). As the aging period increased, dry-aged beef showed higher concentrations of volatile compounds than those in wet-aged beef (p < 0.05). Most changes in the concentrations of aroma volatiles of dry-aged beef were associated with propanal, 2-methylbutanal, 2-methylpropanal, 1-butanamine, trimethylamine, 2-methyl-2-propanethiol, and ethyl propanoate, which were mainly produced by lipid oxidation and/or microbial activity (e.g., proteolysis and lipolysis) during the dry aging period. Therefore, we suggest that the differences in aroma between dry- and wet-aged beef could result from increased lipid oxidation and microbial activity in dry-aged beef possibly owing to its ambient exposure to oxygen.
- Subjects
FOOD aroma; ODORS; MEAT aging; BEEF; MICROBIAL lipids; PROPIONALDEHYDE
- Publication
Foods, 2021, Vol 10, Issue 1, p146
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods10010146