Isolation of Debaryomyces hansenii and selection of an optimal strain to improve the quality of low-grade beef rump (middle gluteal) during dry aging
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...
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| Format: | Article |
| Language: | English |
| Published: |
Asian-Australasian Association of Animal Production Societies
2023-09-01
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| Series: | Animal Bioscience |
| Subjects: | |
| Online Access: | http://www.animbiosci.org/upload/pdf/ab-22-0475.pdf |
| _version_ | 1797731239727202304 |
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| author | Yoonjeong Yoo Hyemin Oh Yohan Yoon |
| author_facet | Yoonjeong Yoo Hyemin Oh Yohan Yoon |
| author_sort | Yoonjeong Yoo |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-12T11:55:57Z |
| format | Article |
| id | doaj.art-a44ab77646074989b195385f861dbf63 |
| institution | Directory Open Access Journal |
| issn | 2765-0189 2765-0235 |
| language | English |
| last_indexed | 2024-03-12T11:55:57Z |
| publishDate | 2023-09-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Animal Bioscience |
| spelling | doaj.art-a44ab77646074989b195385f861dbf632023-08-31T00:22:23ZengAsian-Australasian Association of Animal Production SocietiesAnimal Bioscience2765-01892765-02352023-09-013691426143410.5713/ab.22.047525064Isolation of Debaryomyces hansenii and selection of an optimal strain to improve the quality of low-grade beef rump (middle gluteal) during dry agingYoonjeong Yoo0Hyemin Oh1Yohan Yoon2 Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea Risk Analysis Research Center, Sookmyung Women’s University, Seoul 04310, Korea Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, KoreaObjective 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.http://www.animbiosci.org/upload/pdf/ab-22-0475.pdf dry-aged beeffood additivequality improvementyeast |
| spellingShingle | Yoonjeong Yoo Hyemin Oh Yohan Yoon Isolation of Debaryomyces hansenii and selection of an optimal strain to improve the quality of low-grade beef rump (middle gluteal) during dry aging Animal Bioscience dry-aged beef food additive quality improvement yeast |
| title | Isolation of Debaryomyces hansenii and selection of an optimal strain to improve the quality of low-grade beef rump (middle gluteal) during dry aging |
| title_full | Isolation of Debaryomyces hansenii and selection of an optimal strain to improve the quality of low-grade beef rump (middle gluteal) during dry aging |
| title_fullStr | Isolation of Debaryomyces hansenii and selection of an optimal strain to improve the quality of low-grade beef rump (middle gluteal) during dry aging |
| title_full_unstemmed | Isolation of Debaryomyces hansenii and selection of an optimal strain to improve the quality of low-grade beef rump (middle gluteal) during dry aging |
| title_short | Isolation of Debaryomyces hansenii and selection of an optimal strain to improve the quality of low-grade beef rump (middle gluteal) during dry aging |
| title_sort | isolation of debaryomyces hansenii and selection of an optimal strain to improve the quality of low grade beef rump middle gluteal during dry aging |
| topic | dry-aged beef food additive quality improvement yeast |
| url | http://www.animbiosci.org/upload/pdf/ab-22-0475.pdf |
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