Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods

Abstract

:The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 (9.94 g/g), 60 (15.75 g/g), 49 (107.61 g/ml) and 50 (7.20 g/g) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef

“…Relative percentage of fatty acids in the LD and ST muscles was determined following our standardized method (Ba et al . ). Briefly, the thin slices of fresh meat samples were freeze‐dried for 48 h and pulverized.…”

Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers

“…2-furanmethanol is a product of Maillard reactions (Ames, Guy, & Kipping, 2001). The formation of alcohol compounds like 2-furanmethanol is triggered by thermal degradations of fatty acids (Elmore, Campo, Enser, & Mottram, 2002;Shahidi, 1994) and Maillard reactions (Ba, Ryu, & Inho, 2012). In the case of canola oil, the off-flavours formed during heating are characterised by a fishy smell.…”

A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin

“…The alcohols were the third most predominant class of volatiles, with 8 compounds were found in the samples at 0 and 14 d ageing. Most of these alcohols have been identified and reported for cooked meats in literature [ 25 , 34 , 40 ]. Results showed that only 1-octen-3-ol (the product of C18:2n-6 oxidation) showed statistical difference among the treatments, with its higher amount being found in the samples treated with SV+ OV or SV+TC compared to those just sous vide cooked (p< 0.05).…”

“…No statistical differences occurred among the SV, SV+OV and SV+TC for all the compounds (p>0.05). In general, most of these sulfur-containing compounds have been reported for cooked meats [ 25 , 40 ]. The ageing apparently had a minor effect on the sulfur-containing compounds; 2-thiophen methanol increased in its amount, and 3-phenyl thiophene decreased in its amount in the samples treated with the SV+TC and SV+OV, respectively after 14 d ageing (p<0.05).…”