Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

The Physicochemical Characteristics of Marinated Beef Galbi under Different Cooking Conditions

양념 소갈비의 조리과정에서의 물리화학적 특성 평가

  • Hong, Sang-Pil (Korea Food Research Institute, Functional Materials Research Group) ;
  • Kim, Young-Ho (Korea Food Research Institute, Functional Materials Research Group) ;
  • Lee, Nam-Hyouck (Korea Food Research Institute, Functional Materials Research Group) ;
  • Heo, Yeong-Uk (Baekseok Culture University, Dept. Food Service Industry)
  • 홍상필 (한국식품연구원 기능소재연구단) ;
  • 김영호 (한국식품연구원 기능소재연구단) ;
  • 이남혁 (한국식품연구원 기능소재연구단) ;
  • 허영욱 (백석문화대학교 외식산업학부)
  • Received : 2012.12.01
  • Accepted : 2013.01.22
  • Published : 2013.02.28
Download PDF
⟨ Previous Next ⟩

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 $4^{\circ}C$ 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 $170^{\circ}C$, 6 minutes at $270{\sim}300^{\circ}C$, and 4 minutes with charcoal at $700{\sim}900^{\circ}C$. 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.

Keywords

References

  1. Ashie INA, Sorenson TL, Nielsen PM. 2002. Effects of papain and a microbial enzyme on meat proteins and beef tenderness. J. Food Sci., 67(6):2138-2142 https://doi.org/10.1111/j.1365-2621.2002.tb09516.x
  2. Berge P, Ertbjerg P, Larsen LM, Astruc T, Vignon X, Moller AJ. 2001. Tenderization of beef by lactic acid injected at different times post mortem. Meat Sci., 57(4):347-357 https://doi.org/10.1016/S0309-1740(00)00110-8
  3. Bouton PE. Harris PV. 1972. The effects of cooking temperature and time on some mechanical properties of meat. J. Food Sci., 37:140-144 https://doi.org/10.1111/j.1365-2621.1972.tb03404.x
  4. Cho IH, Kim TH, Cho SK, Lee HJ, Kim YS. 2002. Analysis of volatile compounds in Bulgogi. Food Sci. Biotechnol., 11(3):303-309
  5. Cho IH, Lee HJ, Kim YS. 2005. Analysis of volatile compounds in Bulgogi prepared by different heating procedure. Food Sci. Biotechnol., 14(3):428-432
  6. Cho SH, Seong PN, Kim JH, park BY, Baek BH, Lee YJ, In TS, Lee JM, Kim DH, Ahn CN. 2008. Calorie, cholesterol, collagen, free amino acid composition of Hanwoo steer beef with 1++ quality grade. Korean J. Food Sci. Ani. Resour., 28(3):333-343 https://doi.org/10.5851/kosfa.2008.28.3.333
  7. Desfanis G, Brugiapaglia A, Barge MT, Dalmolin E. 2008. Relationship between beef consumer tenderness perception and Warner Bratzler shear force. Meat Sci., 78(3):153-156 https://doi.org/10.1016/j.meatsci.2007.05.031
  8. Doughty HW. 1924. Mohr's method for the determination of silver and halogens in other than neutral solutions. J. American Chem. Soc., 46:2707-2709 https://doi.org/10.1021/ja01677a014
  9. Guan HL, Manda PK, Lim HK, Baatartsogt O, Lee CH, Jeon GJ, Choe IS, Choi KD. 2009. Purification and characterization of a protease from Korean pear as meat tenderizer. Korean J. Food Sci. Ani. Resour., 29(2):157-163 https://doi.org/10.5851/kosfa.2009.29.2.157
  10. Harkness RD, Nimni NE. 1968. Chemical and mechanical changes in the collagenous framework of induced by thiol compounds. Acta Physiol. Hung., 33:325-327
  11. Hong SP. 2012. Strategy for the development of food technology for the globalization of Korean foods. Abstracts of 2012 symposium of the Korean Society for Food Engineering. Ilsan. pp 115-124
  12. Hong SP, Lee MA, Kim EM, Chae IS. 2007. Sensory evaluation of Korean traditional food for Americans. Korean J. Food Culture. 22(6):801-807
  13. Hopkins DL, Littlefield PJ, Thomson JM. 2000. A research note on factors affecting the determination of myofibrillar fragmentation. Meat Sci., 56:19-22 https://doi.org/10.1016/S0309-1740(00)00012-7
  14. Hwang HS, Han BR, Han BJ. 1997. Korea traditional food. Kyomunsa. Seoul. pp 62-63
  15. Kato H, Rhue MR, Nishimura T. 1989. Role of free amino acids and peptides in food taste. ACS symposiun series No. 388. American chemical society. Washington DC. pp 158- 174
  16. Kim EM. 2004. Study on the improvement of traditional food service industry by foreigner's preference of traditional Korean food. KFRI. pp 68-69
  17. Kim HH. 2005. Recent food service industry and its globalization. Abstract of 2005 symposium of the Korean society of food culture. Seoul. pp 57-66
  18. Korea custom service. 2008. Export and import trend. http// :www.customs.go.kr
  19. Korean food foundation. 2012. The taste of Korea. http:// www.hansik.org
  20. Laakkomen E, Wellington GH. Skerbon JW. 1970. Low temperature long time heating of bovine. 1. change in tenderness, water binding capacity, pH and amount of water soluble components. J. Food Sci., 35:175-177 https://doi.org/10.1111/j.1365-2621.1970.tb12131.x
  21. Laemmli UK. 1970. Cleavage of structual proteins during assembly of the head of the bacteriophageT4. Nature. 227:680-685 https://doi.org/10.1038/227680a0
  22. Lee EJ, Ahn JS, Choi JY. 2008. The current trends and the prospective view of the molecular gastronomy. Korean J. Culinary Res., 14(1):56-72
  23. Manley Ch, Vallon PP, Ericson RE. 1974. Some aroma components of roasted sesame seed. J. Food Sci., 39:73- 76 https://doi.org/10.1111/j.1365-2621.1974.tb00991.x
  24. NRA. 2002. Restaurant industry forecast. Natl. Reas. Assn., Washington D.C. http://www.restaurant.org
  25. Obuz E, Dikeman ME, Grobbel JP, Stephens JW, Loughin TM. 2004. Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner Bratzler shear force is affected differently by endpoint temperature, cooking method and USDA quality grade. Meat Sci., 68(2):243-248 https://doi.org/10.1016/j.meatsci.2004.03.003
  26. Onenc A, Serdaroglu M, Abdraimov K. 2004. Effect of various additives to marinating baths on some properties of cattle meat. Eur. Food Res. Technol., 218:114-117 https://doi.org/10.1007/s00217-003-0828-7
  27. Orescovich DC, Bechtel PJ, Mckeith FK, Novakofski J, Basgal EJ. 1992. Marinade pH affects textural properties of beef J. Food Sci., 57(2):305-311 https://doi.org/10.1111/j.1365-2621.1992.tb05482.x
  28. Serdagoglu MELT, Abdraimov KYIA, Onenc ALPE. 2007. The effect of marinating with citric acid solutions and grape fruit juice on cooking and eating quality of turkey breast. J. Muscle Foods. 18:162-172 https://doi.org/10.1111/j.1745-4573.2007.00074.x
  29. Serra X, Guerrero L, Guardia MD, Gil M, Sanude C, Panea B, Campo MM, Olleta JL, Garcia-Cachan MD, Piedrafita J, Oliver MA. 2008. Eating quality of young bulls from three spanish beef breed production systems and its relationships with chemical and instrumental quality. Meat Sci., 79(1):98-104 https://doi.org/10.1016/j.meatsci.2007.08.005
  30. Seuss I, Martin M. 1991. Effects of marination with edible acids on composition and sensory properties of beef. Fleischwirtschaft. 71:1269-1278
  31. Seuss I, Martin M. 1993. The influence of marinating with food acids on the composition and sensory properties of beef. Fleischwirtschaft. 731:292-295
  32. Wynveen EJ, Bowker BC, Grant A, Lamkey JW, Fennewald KJ, Henson L, Gerrard DE. 2001. Pork quality is affected by early postmortem phosphate and bicarbonate injection. J. Food Sci., 66(6):886-891 https://doi.org/10.1111/j.1365-2621.2001.tb15191.x
  33. Yamaguchi S. 1991. Role and efficacy of sensory evaluation on studies of tastes. J. Japan. Soc. Food Sci. Technol., 38:972-978 https://doi.org/10.3136/nskkk1962.38.972
  34. Yang HS, Moon SS, Jeong JY, Choi SG, Joo ST, Park GB. 2006. Asian Australasian effect of sodium bicarbonate injection in pre-rigor porcinem. longissimus lumborum on pork quality. J. Anim. Sci., 19(6):898-904
  35. Yano Y, Kataho N, Watanabe M, Nakamura T, Asano Y. 1995. Evaluation of beef aging by determination of hypoxanthin and xanthine contents: application of a xanthine sensor. Food Chem., 52(4):439-445 https://doi.org/10.1016/0308-8146(95)93297-5