Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

OBJECTIVE: This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis)

Bibliographische Detailangaben
Veröffentlicht in:Asian-Australasian journal of animal sciences. - 1998. - 31(2018), 2 vom: 25. Feb., Seite 293-300
1. Verfasser: Utama, Dicky Tri (VerfasserIn)
Weitere Verfasser: Baek, Ki Ho, Jeong, Hae Seong, Yoon, Seok Ki, Joo, Seon-Tea, Lee, Sung Ki
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2018
Zugriff auf das übergeordnete Werk:Asian-Australasian journal of animal sciences
Schlagworte:Journal Article Cooking Method Core Temperature Hanwoo Inosinic Acid Lipid Oxidation Volatile
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520 |a OBJECTIVE: This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis) 
520 |a METHODS: Deep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with 1+ quality grade. Samples were either oven-roasted at 180°C (dry heat) or cooked in boiling water (moist heat) to final core temperature of 70°C (medium) or 77°C (well-done) 
520 |a RESULTS: Boiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001), thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01). Further, total saturated fatty acid increased (p = 0.02) while total monounsaturated fatty acid decreased (p = 0.03) as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01) and free iron contents (p<0.001) were observed higher in samples cooked to 77°C. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001), of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to 77°C using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased 
520 |a CONCLUSION: The boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid 
650 4 |a Journal Article 
650 4 |a Cooking Method 
650 4 |a Core Temperature 
650 4 |a Hanwoo 
650 4 |a Inosinic Acid 
650 4 |a Lipid Oxidation 
650 4 |a Volatile 
700 1 |a Baek, Ki Ho  |e verfasserin  |4 aut 
700 1 |a Jeong, Hae Seong  |e verfasserin  |4 aut 
700 1 |a Yoon, Seok Ki  |e verfasserin  |4 aut 
700 1 |a Joo, Seon-Tea  |e verfasserin  |4 aut 
700 1 |a Lee, Sung Ki  |e verfasserin  |4 aut 
773 0 8 |i Enthalten in  |t Asian-Australasian journal of animal sciences  |d 1998  |g 31(2018), 2 vom: 25. Feb., Seite 293-300  |w (DE-627)NLM098195883  |x 1011-2367  |7 nnns 
773 1 8 |g volume:31  |g year:2018  |g number:2  |g day:25  |g month:02  |g pages:293-300 
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