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Isolation of Debaryomyces hansenii and selection of an optimal strain to improve the quality of low-grade beef rump (middle gluteal) during dry aging |
Yoonjeong Yoo1 
, Hyemin Oh2
, Yohan Yoon1,2,*
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1Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
2Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea |
Correspondence:
Yohan Yoon, Tel: +82-2-2077-7585, Fax: +82-2-710-9479, Email: yyoon@sm.ac.kr
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Received: 19 December 2022 • Revised: 12 February 2023 • Accepted: 3 May 2023 |
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| Abstract |
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 can be used to improve the quality of beef during dry aging.
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| Keywords:
Debaryomyces hansenii; Dry-aged Beef; Food Additive; Quality Improvement; Yeast |
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