DOI QR코드

DOI QR Code

Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging

  • Dongheon Lee (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) ;
  • Hye-Jin Kim (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) ;
  • Azfar Ismail (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) ;
  • Sung-Su Kim (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) ;
  • Dong-Gyun Yim (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) ;
  • Cheorun Jo (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University)
  • 투고 : 2023.01.02
  • 심사 : 2023.01.31
  • 발행 : 2023.07.01

초록

Objective: This study aimed to evaluate the physicochemical, metabolomic, and sensory qualities of Chikso and Hanwoo beef during 28 days of wet aging. Methods: Rump and loins from Hanwoo and Chikso were obtained and wet-aged for 28 days at 4℃. The samples were collected at 7-day interval (n = 3 for each period). Physicochemical qualities including pH, meat color, shear force value, and myofibrillar fragmentation index, metabolomic profiles, and sensory attributes (volatile organic compounds and relative taste intensities) were measured. Results: Chikso showed a significantly higher shear force value than Hanwoo on day 0; however, no differences between breeds were found after day 14, regardless of the cuts. Overall, Chikso had more abundant metabolites than Hanwoo, especially L-carnitine and tyrosine. Among the volatiles, the ketone ratio was higher in the Chikso rump than the Hanwoo rump; however, Chikso had fewer alcohols and aldehydes than Hanwoo. Chikso rump showed higher taste intensities than the Hanwoo rump on day 0, and sourness decreased in Chikso, but increased in the Hanwoo rump on day 14. Wet aging for 14 days intensified the taste of Chikso loin but reduced the umami intensity of Hanwoo loin. Conclusion: Chikso had different metabolomic and sensory characteristics compared to Hanwoo cattle, and 14 days of wet aging could improve its tenderness and flavor traits.

키워드

과제정보

This work was carried out with the support of "Cooperative Research Program for Agriculture Science and Technology Development" (Project No. PJ016201) of the Rural Development Administration, Republic of Korea.

참고문헌

  1. Suh S, Kim YS, Cho CY, et al. Assessment of genetic diversity, relationships and structure among Korean native cattle breeds using microsatellite markers. Asian-Australas J Anim Sci 2014;27:1548-53. https://doi.org/10.5713/ajas.2014.14435 
  2. Song JS, Seong HS, Choi BH, et al. Genome-wide analysis of Hanwoo and Chikso populations using the BovineSNP50 genotyping array. Genes Genomics 2018;40:1373-82. https://doi.org/10.1007/s13258-018-0733-x 
  3. Piao MY, Yong HI, Lee HJ, et al. Comparison of fatty acid profiles and volatile compounds among quality grades and their association with carcass characteristics in longissimus dorsi and semimembranosus muscles of Korean cattle steer. Livest Sci 2017;198:147-56. https://doi.org/10.1016/j.livsci.2017.02.021 
  4. Utama DT, Lee CW, Park YS, Jang A, Lee SK. Comparison of meat quality, fatty acid composition and aroma volatiles of Chikso and Hanwoo beef. Asian-Australas J Anim Sci 2018;31:1500-6. https://doi.org/10.5713/ajas.17.0902 
  5. Lee T, Joo N. Comparison of fatty acid, amino acid, and sensory properties of Chikhanwoo (Korean brindle cattle) and Hanwoo (Korean native cattle). Culin Sci Hosp Res 2022;28:18-27. https://doi.org/10.20878/cshr.2022.28.2.003 
  6. Wei M, Liu X, Xie P, et al. Characterization of volatile profiles and correlated contributing compounds in pan-fried steaks from different Chinese yellow cattle breeds through GC-Q-orbitrap, e-nose, and sensory evaluation. Molecules 2022;27:3593. https://doi.org/10.3390/molecules27113593 
  7. Van Ba H, Oliveros CM, Park K, Dashdorj D, Hwang I. Effect of marbling and chilled ageing on meat-quality traits, volatile compounds and sensory characteristics of beef longissimus dorsi muscle. Anim Prod Sci 2017;57:981-92. https://doi.org/10.1071/AN15676 
  8. Xu L, Liu S, Cheng Y, Qian H. The effect of aging on beef taste, aroma and texture, and the role of microorganisms: a review. Crit Rev Food Sci Nutr 2023;63:2129-40. https://doi.org/10.1080/10408398.2021.1971156 
  9. Kodani Y, Miyakawa T, Komatsu T, Tanokura M. NMR-based metabolomics for simultaneously evaluating multiple determinants of primary beef quality in Japanese Black cattle. Sci Rep 2017;7:1297. https://doi.org/10.1038/s41598-017-01272-8 
  10. Setyabrata D, Cooper BR, Sobreira TJ, Legako JF, Martini S, Kim YHB. Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach. Food Res Int 2021;139:109969. https://doi.org/10.1016/j.foodres.2020.109969 
  11. Lee D, Lee HJ, Yoon JW, Kim M, Jo C. Effect of different aging methods on the formation of aroma volatiles in beef strip loins. Foods 2021;10:146. https://doi.org/10.3390/foods10010146 
  12. Li S, Xiang C, Ge Y, Liu H, Zhang D, Wang Z. Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state. Food Res Int 2022;152:110923. https://doi.org/10.1016/j.foodres.2021.110923 
  13. Ramalingam V, Song Z, Hwang I. The potential role of secondary metabolites in modulating the flavor and taste of the meat. Food Res Int 2019;122:174-82. https://doi.org/10.1016/j.foodres.2019.04.007 
  14. Lee HJ, Choe J, Kim M, et al. Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses. Meat Sci 2019;151:82-8. https://doi.org/10.1016/j.meatsci.2019.02.001 
  15. Sliwinska M, Wisniewska P, Dymerski T, Namiesnik J, Wardencki W. Food analysis using artificial senses. J Agric Food Chem 2014;62:1423-48. https://doi.org/10.1021/jf403215y 
  16. Lee D, Lee HJ, Yoon JW, Ryu M, Jo C. Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef. Anim Biosci 2021;34:1705-16. https://doi.org/10.5713/ab.20.0852 
  17. Kim SY, Yong HI, Nam KC, Jung S, Yim DG, Jo C. Application of high temperature (14℃) aging of beef M. semimembranosus with low-dose electron beam and X-ray irradiation. Meat Sci 2018;136:85-92. https://doi.org/10.1016/j.meatsci.2017.10.016 
  18. Kim HC, Yim DG, Kim JW, Lee D, Jo C. Nuclear magnetic resonance (NMR)-based quantification on flavor-active and bioactive compounds and application for distinguishment of chicken breeds. Food Sci Anim Resour 2021;41:312-23. https://doi.org/10.5851/kosfa.2020.e10 
  19. Jin SK, Yim DG. Comparison of effects of two aging methods on the physicochemical traits of pork loin. Food Sci Anim Resour 2020;40:844-51. https://doi.org/10.5851/kosfa.2020.e22 
  20. Jin SK, Yim DG. Influences of aging methods and temperature on meat quality of pork belly from purebred Berkshire and crossbred Landrace× Yorkshire× Duroc (LYD) pigs. Food Sci Anim Resour 2022;42:398-410. https://doi.org/10.5851/kosfa.2022.e7 
  21. Ma D, Kim YHB, Cooper B, et al. Metabolomics profiling to determine the effect of postmortem aging on color and lipid oxidative stabilities of different bovine muscles. J Agric Food Chem 2017;65:6708-16. https://doi.org/10.1021/acs.jafc.7b02175 
  22. Suman SP, Hunt MC, Nair MN, Rentfrow G. Improving beef color stability: Practical strategies and underlying mechanisms. Meat Sci 2014;98:490-504. https://doi.org/10.1016/j.meatsci.2014.06.032 
  23. Edea Z, Kim KS. Assessment of genetic diversity and signatures of selection in Korean cattle populations. J Anim Breed Genom 2019;3:113-23. https://doi.org/10.12972/jabng.20190013 
  24. Edea Z, Jung KS, Shin SS, Yoo SW, Choi JW, Kim KS. Signatures of positive selection underlying beef production traits in Korean cattle breeds. J Anim Sci Technol 2020;62:293-305. https://doi.org/10.5187/jast.2020.62.3.293 
  25. Belew JB, Brooks JC, McKenna DR, Savell JW. Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Sci 2003;64:507-12. https://doi.org/10.1016/S0309-1740(02)00242-5 
  26. Laville E, Sayd T, Morzel M, et al. Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization. J Agric Food Chem 2009;57:10755-64. https://doi.org/10.1021/jf901949r 
  27. Aroeira CN, Torres Filho RA, Fontes PR, et al. Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods. Meat Sci 2020;160:107955. https://doi.org/10.1016/j.meatsci.2019.107955 
  28. Straadt IK, Aaslyng MD, Bertram HC. An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception. Meat Sci 2014;96:719-28. https://doi.org/10.1016/j.meatsci.2013.10.006 
  29. Kim HJ, Jang A. Correlations between the levels of the bioactive compounds and quality traits in beef loin and round during cold storage. Food Control 2021;120:107491. https://doi.org/10.1016/j.foodcont.2020.107491 
  30. Dashdorj D, Amna T, Hwang I. Influence of specific tasteactive components on meat flavor as affected by intrinsic and extrinsic factors: an overview. Eur Food Res Technol 2015;241:157-71. https://doi.org/10.1007/s00217-015-2449-3 
  31. Wang X, Zhu L, Han Y, et al. Analysis of volatile compounds between raw and cooked beef by HS-SPME-GC-MS. J Food Process Preserv 2018;42:e13503. https://doi.org/10.1111/jfpp.13503 
  32. Du H, Chen Q, Liu Q, Wang Y, Kong B. Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose. Meat Sci 2021;182:108626. https://doi.org/10.1016/j.meatsci.2021.108626 
  33. Inagaki S, Amano Y, Kumazawa K. Identification and characterization of volatile components causing the characteristic flavor of wagyu beef (Japanese Black Cattle). J Agric Food Chem 2017;65:8691-5. https://doi.org/10.1021/acs.jafc.7b02843 
  34. Chen M, Gao X, Pan D, et al. Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken. Eur Food Res Technol 2021;247:1633-44. https://doi.org/10.1007/s00217-021-03734-w 
  35. Kim JH, Kim DH, Ji DS, et al. Effect of aging process and time on physicochemical and sensory evaluation of raw beef top round and shank muscles using an electronic tongue. Korean J Food Sci Anim Resour 2017;37:823-32. https://doi.org/10.5851/kosfa.2017.37.6.823