Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

  • Utama, Dicky Tri (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
  • Baek, Ki Ho (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University) ;
  • Jeong, Hae Seong (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
  • Yoon, Seok Ki (Korea Institute for Animal Products Quality Evaluation) ;
  • Joo, Seon-Tea (Division of Applied Life Science (BK21+), Gyeongsang National University) ;
  • Lee, Sung Ki (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
  • Received : 2017.03.22
  • Accepted : 2017.06.27
  • Published : 2018.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

Objective: This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis). Methods: Deep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with $1^+$ quality grade. Samples were either oven-roasted at $180^{\circ}C$ (dry heat) or cooked in boiling water (moist heat) to final core temperature of $70^{\circ}C$ (medium) or $77^{\circ}C$ (well-done). Results: Boiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001), thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01). Further, total saturated fatty acid increased (p = 0.02) while total monounsaturated fatty acid decreased (p = 0.03) as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01) and free iron contents (p<0.001) were observed higher in samples cooked to $77^{\circ}C$. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001), of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to $77^{\circ}C$ using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased. Conclusion: The boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid.

Keywords

References

  1. Jeremiah LE, Gibson LL, Aalhus JL, Dugan MER. Assessment of palatability attributes of the major beef muscles. Meat Sci 2003;65:949-58. https://doi.org/10.1016/S0309-1740(02)00307-8
  2. Blackmon T, Miller RK, Kerth C, Smith SB. Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics. Meat Sci 2015;103:46-53. https://doi.org/10.1016/j.meatsci.2015.01.004
  3. Barham P, Skibsted LH, Bredie WLP, et al. Molecular gastronomy: a new emerging scientific discipline. Chem Rev 2010;110:2313-65.
  4. Frank D, Joo S, Warner R. Consumer acceptability of intramuscular fat. Korean J Food Sci Anim Resour 2016;36:699-708. https://doi.org/10.5851/kosfa.2016.36.6.699
  5. Shahidi F. Flavor of meat and meat products. 1st ed. Salisbury, England: Springer-Science+Business Media; 1994.
  6. Dashdorj D, Amna T, Hwang I. Influence of specific taste-active 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
  7. Zhang F, Klebansky B, Fine RM, et al. Molecular mechanism for the umami taste synergism. Proc Natl Acad Sci USA 2008;105:20930-4. https://doi.org/10.1073/pnas.0810174106
  8. Frank D, Ball A, Hughes J, et al. Sensory and flavor chemistry characteristics of Australian beef: influence of intramuscular fat, feed, and breed. J Agric Food Chem 2016;64:4299-311.
  9. Lim D, Cha J, Jo C, et al. Comparison of physicochemical and functional traits of Hanwoo steer beef by the quality grade. Korean J Food Anim Resour 2014;34:287-96. https://doi.org/10.5851/kosfa.2014.34.3.287
  10. Ichimura S, Nakamura Y, Yoshida Y, Hattori A. Hypoxanthine enhances the cured meat taste. Anim Sci J 2016;88:379-85.
  11. Yang J, Jeong D, Na C, Hwang I. Eating qulity traits of Hanwoo longissimus dorsi muscle as a function of end-point cooking temperature. Korean J Food Sci Anim Resour 2016;36:291-9. https://doi.org/10.5851/kosfa.2016.36.3.291
  12. Jung E, Hwang Y, Joo S. The relationship between chemical compositions, meat quality, and palatability of the 10 primal cuts from Hanwoo steer. Korean J Food Anim Resour 2016;36:145-51. https://doi.org/10.5851/kosfa.2016.36.2.145
  13. AOAC. Official Methods of Analysis. 17th ed. Gaithersburg, MD, USA: AOAC International; 2002.
  14. Sinnhuber RO, Yu TC. The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fat and oil. J Oleo Sci 1977;26:259-67.
  15. Carter P. Spectrophotometric determination of serum iron at the submicrogram level with a new reagent (ferrozine). Anal Biochem 1971;40:450-8.
  16. Jayasena DD, Jung S, Kim HJ, et al. Comparison of quality traits of meat from Korean native chickens and broilers used in two different traditional Korean cuisines. Asian-Australas J Anim Sci 2013;26:1038-46. https://doi.org/10.5713/ajas.2012.12684
  17. Folch J, Lees M, Sloaney Stanley GH. A simple method for the isolation and purification of total lipides from animal tissues. J Biol Chem 1957;226:497-509.
  18. AOAC. Official Methods of Analysis. 16th ed. Gaithersburg, MD: AOAC International; 1995.
  19. Ba HV, Oliveros MC, Ryu K, Hwang I. Development of analysis condition and detection of volatile compounds from cooked Hanwoo beef by SPME-GC/MS analysis. Korean J Food Sci Anim Resour 2010;30:73-86. https://doi.org/10.5851/kosfa.2010.30.1.73
  20. Goni SM, Salvadori VO. Prediction of cooking times and weight losses during meat roasting. J Food Eng 2010;100:1-11. https://doi.org/10.1016/j.jfoodeng.2010.03.016
  21. Utama DT, Lee SG, Baek KH, et al. Correlation between antioxidant enzyme activity, free iron content and lipid oxidation in four lines of Korean native chicken meat. Korean J Food Sci Anim Resour 2016;36:44-50.
  22. Dominguez R, Gomez M, Fonseca S, Lorenzo JM. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat. Meat Sci 2014;97:223-30. https://doi.org/10.1016/j.meatsci.2014.01.023
  23. Vani ND, Modi VK, Kavitha S, Sachindra NM, Mahendrakar NS. Degradation of inosine-5'-monophosphate in aqueous and in laying chicken muscle fiber system: effect of pH and temperature. Lebenson Wiss Technol 2006;39:627-32. https://doi.org/10.1016/j.lwt.2005.05.003
  24. Nishimura T, Goto S, Miura K, et al. Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups. Food Chem 2016;196:577-83. https://doi.org/10.1016/j.foodchem.2015.09.036
  25. Tikk M, Tikk K, Torngren MA, et al. Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat. J Agric Food Chem 2006;54:7769-77.
  26. Alfaia CMM, Alves SP, Lopes AF, et al. Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Sci 2010;84:769-77. https://doi.org/10.1016/j.meatsci.2009.11.014
  27. Zhu L, Seburg RA, Tsai E, Puech S, Mifsud JC. Flavor analysis in a pharmaceutical oral solution formulation using an electronic-nose. J Pharm Biomed Anal 2004;34:453-61. https://doi.org/10.1016/S0731-7085(03)00651-4
  28. Back HH. Process flavors. In: Nollet LML, editor. Handbook of meat, poultry, and seafood quality. Ames, IA, USA: Blackwell Publishing; 2007. p. 311-26.
  29. Legako JF, Brooks JC, O'Quinn TG, et al. Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles. Meat Sci 2015;100:291-300.

Cited by

  1. The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality vol.32, pp.2, 2019, https://doi.org/10.5713/ajas.18.0347
  2. Deep-fried flavor: characteristics, formation mechanisms, and influencing factors pp.1549-7852, 2019, https://doi.org/10.1080/10408398.2019.1575792
  3. 열풍건조 및 오븐구이 닭발로부터 추출한 삼계탕 육수 제조 vol.46, pp.3, 2018, https://doi.org/10.5536/kjps.2019.46.3.137
  4. Water holding capacity of Swamp Buffalo muscles raised with and without proper herd health vol.33, pp.None, 2018, https://doi.org/10.1051/bioconf/20213304004
  5. Optimizing conditions of electronic nose for rapid detection of flavor substances in Ningxiang Pork vol.44, pp.8, 2018, https://doi.org/10.1111/jfpe.13758