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 wa...

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Autores principales: Yoo, Yoonjeong, Oh, Hyemin, Yoon, Yohan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Animal Bioscience 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10472159/
https://www.ncbi.nlm.nih.gov/pubmed/37170499
http://dx.doi.org/10.5713/ab.22.0475
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author Yoo, Yoonjeong
Oh, Hyemin
Yoon, Yohan
author_facet Yoo, Yoonjeong
Oh, Hyemin
Yoon, Yohan
author_sort Yoo, Yoonjeong
collection PubMed
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.
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spelling pubmed-104721592023-09-02 Isolation of Debaryomyces hansenii and selection of an optimal strain to improve the quality of low-grade beef rump (middle gluteal) during dry aging Yoo, Yoonjeong Oh, Hyemin Yoon, Yohan Anim Biosci Article 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. Animal Bioscience 2023-09 2023-05-04 /pmc/articles/PMC10472159/ /pubmed/37170499 http://dx.doi.org/10.5713/ab.22.0475 Text en Copyright © 2023 by Animal Bioscience https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Yoo, Yoonjeong
Oh, Hyemin
Yoon, Yohan
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 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 Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10472159/
https://www.ncbi.nlm.nih.gov/pubmed/37170499
http://dx.doi.org/10.5713/ab.22.0475
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