Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1568
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dc.contributor.authorBULGARU, Vioricaen_US
dc.contributor.authorPOPESCU, Lilianaen_US
dc.contributor.authorNETREBA, Nataliaen_US
dc.contributor.authorGHENDOV-MOŞANU, Alionaen_US
dc.contributor.authorSTURZA, Rodicaen_US
dc.date.accessioned2022-12-23T12:37:18Z-
dc.date.available2022-12-23T12:37:18Z-
dc.date.issued2022-
dc.identifier.citationBulgaru, V.; Popescu, L.; Netreba, N.; Ghendov-Mosanu, A.; Sturza, R. Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef. Foods 2022, 11, 1526. https://doi.org/10.3390/foods11101526en_US
dc.identifier.urihttp://cris.utm.md/handle/5014/1568-
dc.description.abstractThe aim of this study was to investigate the effects of the dry-aging method on the sensory properties, chemical composition, and profile parameters of the texture of beef obtained from local farms. The qualitative characteristics of the beef were investigated for five samples, respectively, fresh meat, and dry-aged beef for 14, 21, 28, and 35 days, in aging rooms with controlled parameters: temperature (1 ± 1 °C), relative humidity (80 ± 5%), and air circulation speed (0.5–2 m/s). During the dry-aging period, there was a decrease in humidity by about 6.5% in the first 21 days, which allowed the concentration of fat, protein, and total collagen content. The dry-aging process considerably influenced the pH value of the meat, which, in the second part of the dry-aging process (14–35 days), increased from 5.49 to 5.66. These values favored the increase by 37.33% of the water retention capacity and the activation of the meat’s own enzymes (calpain, cathepsin, collagenase). This influenced the solubilization process of proteins and collagen, thus contributing to the improvement of the texture profile. Because variations in organoleptic and physicochemical parameters occurred simultaneously during dry-aging and storage, the method of analyzing the information was applied. Mutual information on the influence of physicochemical indicators on the texture profile parameters was followed, a factor of major importance in the consumer’s perception. The degree of influence of soluble proteins, sarcoplasmic and myofibrillar proteins, fats, and soluble collagen content on the texture profile parameters (hardness, cohesiveness, springiness, gumminess, and chewiness) of the dry-aged beef for 35 days was established. These investigations allowed the optimization of the beef dry-aging technological process in order to obtain a product with a sensory profile preferred by the consumer.en_US
dc.language.isoenen_US
dc.relation20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentarăen_US
dc.relation.ispartofFoodsen_US
dc.subjectbeefen_US
dc.subjectaged meaten_US
dc.subjectsensory and physicochemical indicatorsen_US
dc.subjecttexture parametersen_US
dc.subjectinformation analysisen_US
dc.titleAssessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beefen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.3390/foods11101526-
item.grantfulltextopen-
item.languageiso639-1other-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.deptDepartment of Oenology and Chemistry-
crisitem.author.orcid0000-0003-3381-7511-
crisitem.author.orcid0000-0001-5214-3562-
crisitem.author.orcid0000-0002-9552-1671-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.project.grantno20.80009.5107.09.-
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