The Physicochemical Characteristics of Marinated Beef Galbi under Different Cooking Conditions

Abstract

Marinated beef galbi is a traditional Korean dish cooked with soy sauce, pear juice, onion, sesame oil, and sugar. However, there are many differences in beef galbi, including flavor and physicochemical aspects, depending on cooking conditions. Therefore, the physicochemical characteristics of marinated beef galbi prepared through various recipes was evaluated for its effects on pH, texture, aging, proteolysis, heating conditions, cooking time, and flavor compounds (pyrazines, IMPs, or FAAs). There were significant differences in salt concentration (0.8~3.03%), pH (4.89~6.22), and solid soluble contents (1.34-6.31 Brix) between recipes in this study. In the Pearson assay for sensory evaluation, overall preference correlated well with texture (a well-known sensory attribute in meat evaluation). Controlling the pH of meat through soaking in lemon solution, alkali water, phosphate, and baking powder solution, improved water holding capacity as much as 9 to 15% compared with the control. The myofibril index (MFI) of marinated meat stored at 4 o C increased 32% with 24 hours of aging and reached 39% at 48 hours of aging, and its fragmentation was observed through microscopy. SDS-PAGE showed hydrolysis of acid-soluble collagen by the pear juice, possibly related to meat tenderness. On the basis of surface temperature, the cooking time was estimated to be 8 minutes with pan heating at 170 o C, 6 minutes at 270~300 o C, and 4 minutes with charcoal at 700~900 o C. Different pyrazine compounds, such as 2-methyl-3-phenylpyrrol(2,3-b) pyrazine (the typical product of the browning reaction) was mainly detected, and IMP (one of the main taste compounds in beef) was in higher amounts with the charcoal treatment, potentially related to its flavor preference among treatments. Our results demonstrate an effective case study and cooking system for beef galbi.

Effect of Starch Noodle (Dangmyeon) and Pork Intestines on the Rehydration Stability of Korean Blood Sausage (Sundae)

“…pH is an important factor that affects the quality of meat, including its freshness, water-holding capacity, tenderness, binding ability, color and texture ( Hong et al, 2013 ; Yim et al, 2016 ). The pH value of PI2 with 2% citric acid was 2.37, and that of PI3 with 2% sodium pyrophosphate was 9.18, while that of PI1 with distilled water was 6.13 (data not shown), suggesting different levels of water-holding capacity or tenderness.…”

“…These results indicate that the water-holding capacity and degree of expansion of the PI2 and PI3 samples are relatively higher than the control (PI1) due to the pH shifting from the isoelectric point (Kim et al, 2000). Hong et al (2013) showed that shifting of pH from pI (isoelectric point) of beef improved the water-holding capacity by as much as 9-15%, followed by an increase in the yield and tenderness of marinated beef meat after cooking. Therefore, the above results correlate with the high water-holding capacity resulting from the pH shift from the isoelectric points and the humectant effect achieved by reducing water loss during drying.…”

“…On the other hand, lower or higher pH from the pI (isoelectric point) of beef improved its water-retention capacity, followed by an increase in the yields and tenderness of marinated beef after cooking (Hong et al, 2013). Based on the above studies, it is expected that water retention capacity or tenderness of porcine intestine can be increased like pig skin or beef through adjustment of pH to acidic or alkaline.…”

“… Choe and Kim (2016) showed that the addition of natural vinegar to swelled pig skin increased moisture content and decreased hardness in sundae , though acid was commonly known to lower the quality of meat products ( Kim and Lim, 1994 ). On the other hand, lower or higher pH from the pI (isoelectric point) of beef improved its water-retention capacity, followed by an increase in the yields and tenderness of marinated beef after cooking ( Hong et al, 2013 ). Based on the above studies, it is expected that water retention capacity or tenderness of PI can be increased like pig skin or beef through adjustment of pH to acidic or alkaline.…”

Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed

“…In China, beef cuts are very popular and widely consumed. It is commonly used for preparing traditional dishes such as Minced Beef Thick Soup, Stewed Beef Brisket with Tomato, Stewed Beef with Carrots, Stewed Beef in Casserole, Stewed Beef Brisket with Radish in Casserole, Boiled Beef Slices, and beef broth combined with various food ingredients (Hong, Kim, Lee, & Heo, ; Kranz et al, ). Beef broth is particularly popular for its palatable taste.…”