Quality Difference between Aged Brine Marinated andQuantitative Marinated Beef

WU Jingjiao; TIAN Huan; HUANG Feng; HAN Dong; JING Xiaoliang; JIA Wei; ZHANG Chunhui

doi:10.13386/j.issn1002-0306.2023010178

Volume 44 Issue 22

Nov. 2023

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Science and Technology of Food Industry > 2023 > 44(22): 43-51. > DOI: 10.13386/j.issn1002-0306.2023010178

WU Jingjiao, TIAN Huan, HUANG Feng, et al. Quality Difference between Aged Brine Marinated andQuantitative Marinated Beef[J]. Science and Technology of Food Industry, 2023, 44(22): 43−51. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023010178.

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Quality Difference between Aged Brine Marinated andQuantitative Marinated Beef

WU Jingjiao^{1, 2,},
TIAN Huan^{1, 2},
HUANG Feng^{2, 3},
HAN Dong²,
JING Xiaoliang⁴,
JIA Wei⁴,
ZHANG Chunhui^{2, 3, ,}

1.
School of Food and Wine, Ningxia University, Yinchuan 750021, China
2.
Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
3.
Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China
4.
Jiangsu Chaoyue Agricultural Development Co., Ltd., Taixing 225400, China

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Received Date: February 01, 2023
Available Online: September 12, 2023

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Abstract

Abstract

This study aimed to analyze the quality differences of sauced beef with aged brine and quantitative marinating methods by evaluating sensory characteristics, color, shear force, texture, moisture distribution, taste nucleotides, and free amino acids. Results showed that quantitative marinated beef received a higher score in sensory evaluation than aged brine marinated beef. Additionally, quantitative marinated beef had better color, lower shear force and hardness compared to aged brine marinated beef (P<0.05). It also had a higher moisture content and more even moisture distribution. The quantitative marinating method resulted in higher levels of 5′-AMP, 5′-IMP, and 5′-GMP in the beef sauce, which enhanced its umami intensity (P<0.05). Moreover, the total free amino acid content was higher in quantitative marinated beef (475.60 mg/100 g) than aged brine marinated beef (274.66 mg/100 g). These findings suggested that the use of quantitative marinating method can significantly improve the quality of marinated beef products and promote the industry's advancement.
- aged brine marinating,
- quantitative marinating,
- sauced beef,
- quality

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References

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