Isolation of Debaryomyces hansenii and selection of an optimal strain to improve the quality of low-grade beef rump (middle gluteal) during dry agingopen access
- Authors
- Yoo, Yoonjeong; Oh, Hyemin; Yoon, Yohan
- Issue Date
- Sep-2023
- Publisher
- Asian-Australasian Association of Animal Production Societies
- Keywords
- Debaryomyces hansenii; Dry-aged Beef; Food Additive; Quality Improvement; Yeast
- Citation
- Animal Bioscience, v.36, no.9, pp 1426 - 1434
- Pages
- 9
- Journal Title
- Animal Bioscience
- Volume
- 36
- Number
- 9
- Start Page
- 1426
- End Page
- 1434
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/159488
- DOI
- 10.5713/ab.22.0475
- ISSN
- 2765-0189
2765-0235
- Abstract
- Objective: The objective of this study was to evaluate the effect of Debaryomyces hansenii isolated from dry-aged beef on the tenderness and flavor attributes of low-grade beef during dry aging. Methods: Five D. hansenii strains were isolated from dry-aged beef samples. The rump of low-grade beef was inoculated with individual D. hansenii isolates and subjected to dry aging for 4 weeks at 5°C and 75% relative humidity. Microbial contamination levels, meat quality attributes, and flavor attributes in the dry-aged beef were measured. Results: Of the five isolates, the shear force of dry-aged beef inoculated with SMFM201812-3 and SMFM201905-5 was lower than that of control samples. Meanwhile, all five isolates increased the total free amino acid, glutamic acid, serine, glycine, alanine, and leucine contents in dry-aged beef. In particular, the total fatty acid, palmitic acid, and oleic acid contents in samples inoculated with D. hansenii SMFM201905-5 were higher than those in control samples. Conclusion: These results indicate that D. hansenii SMFM201905-5 might be used to improve the quality of beef during dry aging.
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