• Asian-Australasian Journal of Animal Sciences
• /
• v.31 no.8
• /
• pp.1336-1344
• /
• 2018

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.

• Journal of agriculture & life science
• /
• v.43 no.6
• /
• pp.95-103
• /
• 2009

To develop natural intermediate flavoring substances, optimal hydrolysis conditions and taste compounds for two step enzyme hydrolysate(TSEH) using Grass puffer(Takifugu niphobles) were investigated. The optimal conditions for TSEH method were revealed in temperature at $55^{\circ}C$ 3 hour digestion with Alcalase (pH 7.5) at the 1st step and 2 hour at $45^{\circ}C$ digestion with Flavourzyme(pH 6.0~6.5) at the 2nd step. TSEH method was superior to hot-water extraction on the aspect of yield, nitrogen contents and organoleptic taste quality such as umami and control of bitter taste formation. In taste active-components in Glass puffer TSEH, total free amino acid content was 4,502 mg%, major free amino acids were Pro, Leu, Lys, Hypro, Tau, Arg, Phe, Ala, Glu and Val in ordor. As for nucleotides, IMP(372 mg%) was the principal component and also contents of TMAO, total creatinine, and betaine were 43, 278 and 41 mg% in Glass puffer TSEH, respectively. The major inorganic ions in TSEH were Na(949 mg%), K(222 mg%), Cl(1,180 mg%) and $PO_4$(1,081 mg%).

• Journal of Food Hygiene and Safety
• /
• v.35 no.5
• /
• pp.430-437
• /
• 2020

This is an approach study on the sensory properties (taste and odor) of 15 types of Korean conventional soups and stews using electronic nose and tongue. The relative sensor intensity for the taste components of the samples using electronic tongue was demonstrated. By SRS (sourness) sensor, sogogi-baechuguk (beef and cabbage soup) had the highest rate of 9.0. The STS (saltiness) sensor showed the highest score of 8.2 for ojingeoguk (squid soup). For the UMS (umami) sensor, which identifies savoriness, the sogogi-baechuguk was the highest at 10.1. The SWS (sweetness) sensors showed relatively little difference, with sigeumchi-doenjangguk (spinach and bean paste soup) at the highest of 7.3. According to the BRS sensor, which tests for bitterness, the siraegi-doenjangguk (dried radish green and bean paste soup) was the highest at 7.8. By principal component analysis (PCA), we observed variances of 56.21% in principal component 1 (PC1) and 25.23% in PC2. For each flavor component, we observed -0.95 and -0.20 for factor loading of PC1 and PC2 for SRS sensors, 0.96 and 0.14 for STS sensors, and -0.94 and 0.22 for PC1 and PC2 for UMS sensors, and PC1 and 0.22 for PC1 and PC2 loading for SWS sensors. The similarity between the samples identified by clustering analysis was largely identified by 4 clusters. A total of 25 kinds of volatile compounds in 15 samples were identified, and the ones showing the highest relative content in all samples were identified as ethanol and 2-methylthiophhene. The main ingredient analysis confirmed variances of 28.54% in PC1 and 20.80% in PC2 as a result of the pattern for volatile compounds in 15 samples. In the cluster analysis, it was found to be largely classified into 3 clusters. The data in this study can be used for a sensory property database of conventional Korean soups and stews using electronic sensors.

• Korean Journal of Food Science and Technology
• /
• v.53 no.4
• /
• pp.375-381
• /
• 2021

This study investigated the physicochemical properties and chemosensory characteristics of radish samples. Brix results in Matdong-radish showed the highest value (1.5±0.1%), and Mansahyungtong-radish showed the lowest. In terms of salinity, Mansahyungtong-radish had the highest value (1.2±0.1%), and there were no significant differences among samples except Mansahyungtong-radish. In pH analysis, Cheongjunggowon-radish had the highest value at 6.69±0.02. The pH in Mansahyungtong-radish showed the lowest value at 6.10±0.01. In the electronic tongue, sourness was high in the Seoho-radish (8.2), and saltiness was high in the Matdong-radish (8.1). Umami was high in the Seoho-radish (8.3), and sweetness was high in the Matdong-radish (8.1). In the electronic nose, sulfur-containing compounds were high in all the samples. Methanethiol, which represented the odor description of cabbage, garlic, and sulfurous, was abundant in sulfur-containing compounds. Multivariate analysis using physicochemical and chemosensory properties can be used as a database for the food industry.