The Dry-aging and Heating Effects on Protein Characteristics of Beef
                        Longissiumus Dorsi

Kim, Ji-Han; Lee, Ha-Jung; Shin, Dong-Min; Kim, Tae‐Kyung; Kim, Young-Boong; Choi, Yun-Sang

doi:10.5851/kosfa.2018.e43

Cited by 16 publications

(8 citation statements)

References 32 publications

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“…Then, the mixtures were heated at 100°C for 5 min, and separated using 10% SDS-PAGE. Next, the gel was stained with Coomassie Brilliant Blue R250 (B7920; Sigma-Aldrich, St. Louis, MO, USA), and the stained protein bands were identified by molecular weight (kDa) using a regular range protein marker (PM2510; SMOBIO Technology Inc., Hsinchu City, Taiwan) (Kim et al, 2018).…”

Section: Methodsmentioning

confidence: 99%

Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects

Kim¹,

Yong²,

Jeong³

et al. 2019

Food Sci Anim Resour

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The amino acid composition, protein quality, and protein functionality of protein solution extracted from three edible insect species were investigated. We used 0.02% ascorbic acid and 0.58 M saline solution to extract water-soluble and salt-soluble proteins from the three insect species. Extracted protein solutions of Tenebrio molitor (TM), Allomyrina dichotoma (AD), and Protaetia brevitarsis seulensis (PB) were divided into six groups, according to species and solubility: WTM, WAD, WPB (water-soluble), and STM, SAD, and SPB (salt-soluble). Defatted TM had the highest protein content, but its protein solubility was the lowest, for both water and saline solutions. Amino acid composition differed by edible insect species and buffer type; SPB had the highest protein quality, followed by WPB. PB had a higher pH than the other species. Color values also differed among species. SPB had abundant high molecular weight proteins, compared with other treatments; and also had the highest foaming capacity, foam stability, and emulsifying capacity. In conclusion, PB is a good source of functional protein compared with the other studied species. Additionally, protein extraction using saline solution is promising as a useful method for improving edible insect protein functionality.

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Section: Methodsmentioning

confidence: 99%

Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects

Kim¹,

Yong²,

Jeong³

et al. 2019

Food Sci Anim Resour

Self Cite

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“…The collagen in meat was heated to dissolve during the stewing procession. The cross-linking between protein molecules is reduced, resulting in the loss of MP and the fragmentation of tissue structure, which will eventually decrease the shear force of samples ( 36 ). The shear force of the lean layer of SF-2 was the lowest.…”

Section: Resultsmentioning

confidence: 99%

Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork

He¹,

Zhang

Yang

et al. 2022

Front. Nutr.

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This study aimed to assess how several sweeteners (white sugar, Siraitia grosvenorii fruit, mogrosides, and stevia glycoside) affected the flavor, fatty acid composition, and quality of braised pork. The findings indicated that braised meat prepared with sweeteners differed from typical braised pork. When simmered for 60 min, the typical braised pork with white granulated sugar exhibited a significant cooking loss (CL) and little water content. Significantly more than in the group containing Siraitia grosvenorii, mogroside, and stevia glycoside, the Thiobarbituric acid (TBARS) value increased by 14.39% (P < 0.05). The sample in the group that included mogroside had a low CL rate. After 40 min of stewing, the lean pork has the highest L* value, but the 60-min stew sample is nicely colored and stretchy. Mogroside can prevent protein, and lipid oxidation, is thermally stable and reduces CL during stewing. Additionally, Siraitia grosvenorii and stevia glycosides help prevent oxidation from intensifying during stewing. When Siraitia grosvenorii is added, lipid oxidation is significantly inhibited, and stevia glycosides are more beneficial for enhancing meat color. With an increase in heating time, the fatty acids in braised pork reduced; the unsaturated fatty acid (UFA) of the Siraitia grosvenorii fruit (SF) and mg group also fell somewhat, and the UFA: SFA ratio was higher than that of the white sugar (WS) group. The SFA content of the braised meat in the stevia glycoside group was higher than that of the WS group. In all, 75 volatile flavor elements in braised pork were discovered by Gas chromatography-ion mobility spectrometry (GC-IMS). The sweetener increased alcohols, esters, and acids in the braised pork. As stewing time increased, ketones decreased, but aldehydes and esters increased. The pork formed antioxidant peptides with great nutritional value after cooking. Braised pork with mogroside and stevia glycoside additions primarily have some protein color protection and antioxidant effects. This study may offer fresh perspectives on applying natural sweeteners and enhancing braised pork’s flavor.

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“…The tenderness depends on four main components: the extent of myofibrillar protein degradation (proteolysis), sarcomere length, and the content of connective tissue ( 108 ), and endogenous proteolytic enzymes ( 109 ). Dry aging of beef Longissimus Dorsi was reported to cause an increase in myofibrillar degradation and a decrease in shear force compared to commercial beef ( 110 ). Degradation of myofibril by natural enzymes will improve meat tenderness ( 111 ).…”

Section: Biochemical Characteristics and Changes During Meat Dryingmentioning

confidence: 99%

A comprehensive review of drying meat products and the associated effects and changes

et al. 2022

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Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe. In modern days, dried meat has become a well enjoyed food product in the market because of its long shelf-life, taste and health benefits. This review aims to compile information on how the types of meat, ingredients and the used drying technologies influence the characteristics of dried meat in physicochemical, microbial, biochemical and safety features along with technological future prospects in the dried meat industry. The quality of dried meat can be influenced by a variety of factors, including its production conditions and the major biochemical changes that occur throughout the drying process, which are also discussed in this review. Additionally, the sensory attributes of dried meat are also reviewed, whereby the texture of meat and the preference of the market are emphasized. There are other aspects and concerning issues that are suggested for future studies. It is well-known that reducing the water content in meat helps in preventing microbial growth, which in turn prevents the presence of harmful substances in meat. However, drying the meat can change the characteristics of the meat itself, making consumers concerned on whether dried meat is safe to be consumed on a regular basis. It is important to consider the role of microbial enzymes and microbes in the preservation of their flavor when discussing dried meats and dried meat products. The sensory, microbiological, and safety elements of dried meat are also affected by these distinctive changes, which revolve around customer preferences and health concerns, particularly how drying is efficient in eliminating/reducing hazardous bacteria from the fish. Interestingly, some studies have concentrated on increasing the efficiency of dried meat production to produce a safer range of dried meat products with less effort and time. This review compiled important information from all available online research databases. This review may help the food sector in improving the efficiency and safety of meat drying, reducing food waste, while maintaining the quality and nutritional content of dried meat.

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The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi

Cited by 16 publications

References 32 publications

Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects

Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects

Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork

A comprehensive review of drying meat products and the associated effects and changes

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