Antioxidant and angiotensin I converting enzyme inhibitory activity of the crust from dry-aged beef and its utilization as flavor enhancer in beef patty

Abstract

The objective of present experiments was 1) to determine the antioxidant and angiotensin I–converting enzyme (ACE) inhibitory activity of the crust of dry-aged beef, and 2) to find the way of utilizing the crust as a flavor enhancer in the manufacturing beef patty.

Experiment I. Evaluation of antioxidant and ACE inhibitory activity of crust derived from dry aged beef

Moisture evaporation of meat surface in dry aging process inevitably produces crust which is cut and discarded before consumption. Antioxidant activity, ACE inhibitory activity, and protein profile of the crust were evaluated compared with un-aged, wet-, and dry-aged beef. The antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-di-(3-ethylbenzthiazoline sulphonate) (ABTS) radical scavenging, ferric reducing antioxidant power (FRAP), and ferrous ion chelating activity. The crust samples showed the greatest (P<0.05) antioxidant activity resulting from the 3 different mechanisms of action (radical scavenging, non-radical redox potential activity, and metal cheating) as antioxidant and ACE inhibitory activity among the treatment. Protein bands with small molecular weight indicating potent bioactivity were appeared in myofibrillar protein profile of the crust sample. The lowest (P<0.05) ACE inhibitory activity was observed in un-aged beef. Based on results from this study, it could be suggested the crust, usually recognized as discarded portion of dry-aged beef, can be utilized in various areas as functional ingredient possessed antioxidant and ACE inhibitory activity.

Experiment II. Application of the crust from dry-aged beef on beef patty and its quality assessment

The aim of this study was to find the way of utilizing the crust in meat products to enhance sensory characteristic and to reduce expensive waste. Total of four sirloins were dry-aged for 28 days at 4°C (75% relative humidity). The crust was obtained from surface of the dry-aged beef and prepared as powdered form after freeze-drying. Patties were prepared with 75% ground beef, 20% beef fat, 0.3% salt, and the crust [0 (control) and 5%

w/w] The patties were packaged with aerobic method and stored at 4°C for 4 or 6 days with 2-day interval, respectively. The patties with the crust showed higher score in flavor, tenderness, and acceptability by sensory panel compared to control. In addition, different profile was observed in electronic nose analysis between with and without crust group. In conclusion, the crust from dry-aged beef could be used as flavor enhancer in meat products by providing beefy and palatable flavor without long period of dry aging time as meat industry practiced commonly.