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KMID : 1134820070360111486
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 11 p.1486 ~ p.1490
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Quality Characteristics of Beef Rib Aged in Fermented Sauce Prepared byZygosaccharomyces rouxii Cultivation
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Oh Nam-Soon
Kim Yong-Moon
In Man-Jin
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Abstract
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This study was performed to evaluate the effect of the fermented beef rib sauce (FBS) on the change of quality characteristics and sensory properties of aged and seasoned beef rib with FBS. The FBS was manufactured by fermentation with Zygosaccharomyces rouxii Y-80 yeast in raw sauce ingredients. The decreasing changes of pH of seasoned beef rib with FBS showed a similar pattern as compared with seasoned beef rib by non-fermented beef rib sauce (NFBS) during aging periods. The cooking loss of the seasoned beef rib with FBS and NFBS exhibited minor changes, respectively. Water holding capacity of the seasoned beef rib with FBS was nearly unchanged, but that of the seasoned beef rib with NFBS increased from 83% to 91% after 5 day aging. Shear forces of the seasoned beef rib with FBS were lower than those of the seasoned beef rib with NFBS. The yellowness and lightness of the seasoned beef rib with FBS decreased as compared with the seasoned beef rib with NFBS, but redness of the seasoned beef rib with FBS was more stable than that of the seasoned beef rib with NFBS. The sensory evaluation indicated that color, aroma and overall acceptability of the seasoned beef rib with FBS were scored relatively higher than those of the seasoned beef rib with NFBS.
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KEYWORD
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beef rib, fermented sauce, Zygosaccharomyces rouxii
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