Chemometric Insights into the Flavor Development and Quality Changes in Jeju Crossbred Cattle Loin during Wet-Aging

• 발행기관: 한국축산식품학회
• 저자명: Hye-Jin Kim Dongheon Lee Seungcheol Lee Minwoo Choi Soyoon Yun Young Seung Lee Dong Kyun Kim Soo-Hyun Cho Cheorun Jo
• 간행물 정보: 『Food Science of Animal Resources』제45권 제5호, 1444~1462쪽, 전체 19쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.09.15

국문 초록

The aim of this study was to profile the physicochemical and flavor characteristics of beef loins from Jeju crossbred cattle (JCC) during wet aging. Beef loins obtained from three individual JCC were vacuum-sealed and stored at 4°C for 28 days. The pH, drip loss, cooking loss, CIE L*-value, and water content of the JCC loin showed no significant changes during aging. However, CIE a*-, CIE b*-values, and shear force of the aged JCC loins began to decrease on day 7. The water holding capacity showed a tendency to increase on day 7 and exhibited significant differences on days 21 and 28. A total of 33 volatile organic compounds (VOCs) were identified in the aged JCC loin, and intensity of 8 VOCs increased and that of 11 VOCs decreased during the aging period (p<0.05). After 14 days of aging, off-odor-related VOCs started to emerge in aged JCC loins. Additionally, 26 metabolites were identified in the JCC loin during aging, with most metabolites belonging to the group of amino acids and peptides showing increased content over the aging time (p<0.05). Electronic tongue analysis indicated that JCC loins aged for 7 days exhibited the strongest taste profile, with higher scores for sourness, bitterness, and umami than other aged JCC loins. When JCC loin was aged for 7 days, its physicochemical and sensory qualities improved, a trend that could continue for up to 14 days, after which further aging may lead to negative flavor effects.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

References

키워드

Jeju crossbred cattle beef wet aging flavor taste