Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Effect of Letinus edodes Powder on Tenderness and Sensory Characteristics of Beef

표고버섯분말 첨가가 우육의 연도 및 관능특성에 미치는 영향

  • Kim, Ho-Kyoung (Division of Food Nutrition and Culinary Art, Dong-Eui Institute of Technology(DIT)) ;
  • Han, Hye-Young (Dept. of Hotel Culinary Management, Andong Science University)
  • 김호경 (동의과학대학교 식품영양조리계열) ;
  • 한혜영 (안동과학대학교 호텔조리과)
  • Received : 2017.09.11
  • Accepted : 2017.10.13
  • Published : 2017.10.30
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Abstract

The purpose of this study was to investigate the effects of proteolytic enzymes in Letinus edodes powder which has the ratio of 0%, 2%, 4%, and 8% on the tenderness and sensory characteristics of beef. Beef eye of rounds were marinated in distilled water (Control), 2% L. edodes (L2), 4% L. edodes (L4), and 8% L. edodes (L8). As a result, the enzyme activities have shown to have higher activity (p<0.001) as the amount of freeze-dried Letinus edodes powder increased. The pH and color of the meat were slightly different between the C (control) group and the sample groups. The cooking loss showed the lowest value of control (p<0.01), and water holding capacity showed the highest value of L8. Furthermore, the sample groups exhibited lower shear force values compared with the control (p<0.05). L4 and L8 showed muscle proteolytic effects compared with the control. In case of sensory evaluation, L4 showed significantly higher values in terms of color (p<0.05), flavor (p<0.01), taste (p<0.01), tenderness (p<0.01), juiciness (p<0.01), and overall acceptance (p<0.01). Based on the results, this study conclude that adding of 4% around freeze-dried Letinus edodes powder may be the best optimization ratio for sensory character and tenderization of the beef.

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References

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