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Setyabrata, Derico; Cooper, Bruce R.; Sobreira, Tiago J.P.; Legako, Jerrad F.; Martini, Silvana; Kim, Yuan H. Brad
Food research international, January 2021, 2021-01-00, 20210101, Letnik: 139Journal Article
Display omitted •Greater abundance of flavor-precursors was found in dry-aged beef.•More glutamate containing dipeptides and nucleotides were found in dry-aged beef.•Increases in volatile compounds in dry-aged beef were identified.•Dry-aging lowered metabolites related to undesirable flavor such as terpenoids.•Glutathione metabolism could be attributed to dry-aged flavor generation. The present study was conducted to identify flavor-related chemical compounds and to elucidate beef flavor development in response to dry-aging. Paired grass-fed beef loins (n = 18) were obtained at 7 d postmortem, cut into two sections and assigned to 3 aging methods: conventional dry-aging (DA), vacuum packaged wet-aging (WA) and dry-aging in a bag (DW) for 28 days. Following aging, samples were analyzed for UPLC-MS metabolomics, volatile, fatty acid profiling, and consumer sensory comment analysis. Greater number of proteins and nucleotides derived metabolites were liberated in dry-aged samples compared to WA (P < 0.05). In particular, the liberation of gammaglutmayl peptides and glutamine metabolites through the glutathione metabolism were identified. While fatty acid profile was not affected by treatments (P > 0.05), higher concentrations of volatile compounds were found in the dry-aged (P < 0.05). Dry-aging process decreased the presence of terpenoid and steroid lipid group, which could possibly result in reducing undesirable flavor of grass-fed beef.
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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in: SICRIS
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