Oxidative stability, proteolysis, and in vitro digestibility of fresh and long-term frozen stored in-bag dry-aged lean beef.
Food Chem
; 344: 128601, 2021 May 15.
Article
en En
| MEDLINE
| ID: mdl-33267990
ABSTRACT
Effect of air velocities, stepwise in-bag ageing and ageing time on the oxidative stability, proteolysis and digestibility of fresh and long-term frozen-stored dry-aged lean beef were studied. Increased air velocities and stepwise ageing regime had no effect (P > 0.05) on dry-aged beef lipid and protein oxidative stabilities and proteolysis pattern compared to control straight-dry-ageing. TBARS, protein carbonyl and free amino acids (FAAs) increased (P > 0.05) with ageing time. In-bag dry-ageing of beef improved its lipids and protein oxidative stability during long-term frozen storage compared to unaged beef. Improvement in beef protein digestibility was observed through increased release of FAAs and appearance of small protein fragments from SDS-PAGE in dry-aged samples compared to the unaged. The high lipid and protein oxidative stability of long-term frozen lean beef produced using stepwise in-bag ageing process suggest potential for the process to be used for producing dry-aged meat for export.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Proteínas
/
Manipulación de Alimentos
/
Carne
Límite:
Animals
Idioma:
En
Revista:
Food Chem
Año:
2021
Tipo del documento:
Article
País de afiliación:
Nueva Zelanda