DOI QR코드

DOI QR Code

Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging

  • Utama, Dicky Tri (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
  • Lee, Seung Gyu (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
  • Baek, Ki Ho (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University) ;
  • Jang, Aera (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
  • Pak, Jae In (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
  • Lee, Sung Ki (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
  • Received : 2017.09.11
  • Accepted : 2018.03.05
  • Published : 2018.08.01

Abstract

Objective: This study aimed to observe whether high-pressure processing (HPP) affected aroma development and the degradation rate of umami taste-related ATP breakdown products, specifically inosinic acid in grass-fed beef during vacuum aging. Methods: Strip loin (longissimus lumborum) cuts obtained from six grass-fed Friesian Holstein steers (32 months old) on day 4 post slaughter were vacuum-packed and subjected to pressurization at 300 and 500 MPa for 180 s at $15^{\circ}C{\pm}2^{\circ}C$. The samples were then stored for 4 weeks at $5^{\circ}C{\pm}0.5^{\circ}C$ under vacuum and compared with the control (0.1 MPa). Results: HPP increased the shear force value, promoted moisture loss and lipid oxidation, induced surface paleness, stabilized pH during aging, and reduced bacterial load and growth. The shear force value of 500 MPa-treated samples remained higher than the control after aging, while no significant differences were found between the control and 300 MPa-treated samples. Degradation of inosinic acid and inosine occurred during pressurization, resulting in an increase in hypoxanthine content. However, the degradation rate in HPP-treated samples during aging was slower; therefore, inosinic acid and inosine content remained higher than in control samples. No significant differences were found in hypoxanthine content at the end of aging. HPP intensified the levels of hexanal, octanal, 2-methylbutanal, 3-methylbutanal, benzaldehyde, and 2,5-dimethylpyrazine in cooked-aged beef samples. Conclusion: HPP induced aroma development and delayed the degradation of inosinic acid. However, it also reduced the postmortem tenderization rate.

Acknowledgement

Supported by : Ministry of Agriculture, Food and Rural Affairs

References

  1. Li X, Babol J, Bredie WLP, et al. A comparative study of beef quality after aging longissimus muscle using a dry aging bag, traditional dry aging or vacuum package aging. Meat Sci 2014;97:433-42. https://doi.org/10.1016/j.meatsci.2014.03.014
  2. Djenane D, Beltran JA, Camo J, Roncales P. Influence of vacuum-aging duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2. J Food Sci Technol 2016;53:4244-57. https://doi.org/10.1007/s13197-016-2419-1
  3. Campus M. High pressure processing of meat, meat products and seafood. Food Eng Rev 2010;2:256-73.
  4. Jiang Y, Scheinberg JA, Senevirathne R, Cutter CN. The efficacy of short and repeated high-pressure processing treatments on the reduction of non-O157:H7 Shiga-toxin producing Escherichia coli in ground beef patties. Meat Sci 2015;102:22-6. https://doi.org/10.1016/j.meatsci.2014.12.001
  5. Zhou Y, Karwe MV, Matthews KR. Differences in inactivation of Escherichia coli O157:H7 strains in ground beef following repeated high pressure processing treatments and cold storage. Food Microbiol 2016;58:7-12. https://doi.org/10.1016/j.fm.2016.02.010
  6. Jung S, Ghoul M, de Lamballerie-Anton M. Changes in lysosomal enzyme activities and shear values of high pressure treated meat during aging. Meat Sci 2000;56:239-46. https://doi.org/10.1016/S0309-1740(00)00048-6
  7. Utama DT, Lee SG, Baek KH, et al. High pressure processing for dark-firm-dry beef: effect on physical properties and oxidative deterioration during refrigerated storage. Asian-Australas J Anim Sci 2017;30:424-31.
  8. Neto OC, Rosenthal A, Deliza R, et al. Effects of hydrostatic pressure processing on texture and color of Zebu beef. Food Bioproc Technol 2015;8:837-43. https://doi.org/10.1007/s11947-014-1451-2
  9. Suzuki K, Shioura H, Yokota S, et al. Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis. Anim Sci J 2016;88:421-32.
  10. Zhang F, Klebansky B, Fine RM, et al. Molecular mechanism for the umami taste synergism. Proc Natl Acad Sci USA 2008;105:20930-4. https://doi.org/10.1073/pnas.0810174106
  11. Ginson J, Kamalakanth CK, Bindu J, et al. Changes in K value, microbiological and sensory acceptability of high pressure processed Indian white prawn (Fenneropenaeus indicus). Food Bioproc Technol 2013;6:1175-80. https://doi.org/10.1007/s11947-012-0780-2
  12. Kamalakanth CK, Ginson J, Bindu J, et al. Effect of high pressure on K-value, microbial and sensory characteristics of yellow fin tuna (Thunnus albacares) chunks in EVOH films during chill storage. Innov Food Sci Emerg Technol 2011;12:451-5. https://doi.org/10.1016/j.ifset.2011.06.001
  13. AOAC. Official methods of analysis. 17th ed. Gaithersburg, MD, USA: AOAC International; 2002.
  14. Sinnhuber RO, Yu TC. The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fat and oil. J Oleo Sci 1977;26:259-67.
  15. MFDS. The guideline of processing and composition standard of animal resource food products (Korean Food & Drug Administration, Notification No. 2014-135). Osong, Korea: Ministry of Food and Drug Safety; 2014.
  16. Jayasena DD, Jung S, Kim HJ, et al. Comparison of quality traits of meat from Korean native chickens used in two different traditional Korean cuisines. Asian-Australas J Anim Sci 2013;26:1038-46.
  17. Ba HV, Oliveros MC, Ryu K, Hwang I. Development of analysis condition and detection of volatile compounds from cooked Hanwoo beef by SPME-GC/MS analysis. Korean J Food Sci Anim Resour 2010;30:73-86.
  18. Macfarlane JJ. Pre-rigor pressurisation of muscle: Effect of pH, shear value and taste panel assessment. J Food Sci 1973;38:294-8. https://doi.org/10.1111/j.1365-2621.1973.tb01409.x
  19. Jung S, de Lamballerie-Anton M, Ghoul M. Modifications of ultrastructure and myofibrillar proteins of post-rigor beef treated by high pressure. Lebenson Wiss Technol 2000;33:313-9. https://doi.org/10.1006/fstl.2000.0654
  20. Ma HJ, Ledward DA, Zamri AI, Frazier RA, Zhou GH. Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle. Food Chem 2007;104:1575-9. https://doi.org/10.1016/j.foodchem.2007.03.006
  21. Bolumar T, Skibsted LH, Orlien V. Kinetics of the formation of radicals in meat during high pressure processing. Food Chem 2012;134:2114-20. https://doi.org/10.1016/j.foodchem.2012.04.013
  22. Huang X, Lv R, Yao L, et al. Non-destructive evaluation of total volatile basic nitrogen (TVB-N) and K-values in fish using colorimetric sensor array. Anal Methods 2015;7:1615-21. https://doi.org/10.1039/C4AY02623C
  23. MFDS. Korea Food Standards Codex (Korean Food & Drug Administration, Notification No. 2017-24). Osong, Korea: Ministry of Food and Drug Safety; 2017.
  24. Feng L, Shi C, Bei Z, et al. Rosemary extract in combination with ${\varepsilon}$-polylysine enhance the quality of chicken breast muscle during refrigerated storage. Int J Food Prop 2016;19:2338-48. https://doi.org/10.1080/10942912.2015.1130053
  25. Massa AE, Palacios DL, Paredi ME, Crupkin M. Postmortem changes in quality indinces of ice-stored flounder (Paralichthys patagonicus). J Food Biochem 2005;29:570-90. https://doi.org/10.1111/j.1745-4514.2005.00050.x
  26. Nishimura T, Goto S, Miura K, et al. Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups. Food Chem 2016;196:577-83. https://doi.org/10.1016/j.foodchem.2015.09.036
  27. Ichimura S, Nakamura Y, Yoshida Y, Hattori A. Hypoxanthine enhances the cured meat taste. Anim Sci J 2016;88:379-85.
  28. Tikk M, Tikk K, Torngren MA, et al. Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat. J Agric Food Chem 2006;54:7769-77. https://doi.org/10.1021/jf060145a
  29. Kang G, Cho S, Seong P et al. Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat. Meat Sci 2013;94:495-9. https://doi.org/10.1016/j.meatsci.2013.03.034
  30. Back HH. Process flavors. In: Nollet LML, editor. Handbook of meat, poultry, and seafood quality. Ames, IA, USA: Blackwell Publishing; 2007. p. 311-26.
  31. Watanabe A, Kamada G, Imanari M, et al. Effect of aging on volatile compounds in cooked beef. Meat Sci 2015;107:12-9. https://doi.org/10.1016/j.meatsci.2015.04.004