Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce

Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce

This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties...

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Veröffentlicht in:Food science of animal resources 2020-09, Vol.40 (5), p.699-709
Hauptverfasser: 박신영(Sin-Young Park), 설국환(Kuk-Hwan Seol), 김학연(Hack-Youn Kim)
Format: Artikel
Sprache:kor
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Zusammenfassung:This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p
ISSN:2636-0772
2636-0780