foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2022-5-4-376-382foodsyst-207Research ArticleСтатьиStudying an effect of thermal treatment methods on physico-chemical properties of beef depending on aging technologyИсследование влияния способов тепловой обработки на физико-химические свойства говядины в зависимости от технологии созреванияhttps://orcid.org/0000-0001-7869-4151ГуриновичГ. В.GurinovichG. V.

Гуринович Галина Васильевна — доктор технических  наук, профессор, кафедра «Технология продуктов питания животного происхождения».

650000, Кемерово, ул. Красная, 6

Тел.: +7–906–935–26–20

Galina V. Gurinovich - Doctor of Technical Sciences, Professor, Department of Food Technology of Animal Origin, Kemerovo State University.

6, Krasnay str., 650000, Kemerovo

Tel.: +7–906–935–26–20

ggv55@yandex.ruhttps://orcid.org/0000-0003-1713-9407ХреновВ. А.KhrenovV. A.

Хренов  Владислав  Александрович  — аспирант, кафедра  «Технология продуктов питания  животного происхождения».

650000, Кемерово, ул. Красная, 6

Тел.: +7–913–137–84–14

Vladislav A. Khrenov - Graduate Student, Department of Food Technology of Animal Origin, Kemerovo State University.

6, Krasnay str., 650000 Kemerovo

Tel.: +7–913–137–84–14

kret1112@gmail.comhttps://orcid.org/0000-0001-6147-0899ПатраковаИ. С.PatrakovaI. S.

Патракова Ирина Сергеевна — кандидат технических наук, доцент, кафедра «Технология продуктов питания животного происхождения».

650000, Кемерово, ул. Красная, 6

Тел.: +7–905–912–53–98

Irina S. Patrakova - Candidate of Technical Sciences, Docent, Department of Food Technology of Animal Origin, Kemerovo State University.

6, Krasnay str., 650000, Kemerovo

Tel.: +7–905–912–53–98

isp78@yandex.ruhttps://orcid.org/0000-0002-2047-3644ПатшинаМ. В.PatshinaM. V.

Патшина Марина Викторовна — кандидат  технических  наук,  доцент, кафедра «Технология продуктов питания животного происхождения».

650000, Кемерово, ул. Красная, 6

Тел.: +7–905–912–53–97

Marina V. Patshina - Candidate of Technical Sciences, Docent, Department of Food Technology of Animal Origin, Kemerovo State University.

6, Krasnay str., 650000, Kemerovo

Tel.: +7–905–912–53–97

m.patshina@yandex.ruКемеровский государственный университетРоссияKemerovo State UniversityRussian Federation20220901202354376382Copyright © Gurinovich G.V., Khrenov V.A., Patrakova I.S., Patshina M.V., 20232023Гуринович Г.В., Хренов В.А., Патракова И.С., Патшина М.В.Gurinovich G.V., Khrenov V.A., Patrakova I.S., Patshina M.V.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/207

Modern methods for aging and thermal treatment facilitate an improvement in beef sensory properties. The aim of the research was to study an effect of different types of thermal treatment on quality of steaks from dry-aged beef. Steaks were obtained from the rib cut from carcasses of grain-fed young bulls; aging duration was 35 days (temperature 0–1 ºС, air relative humidity 74–75%). Aging duration in the control sample was five days (temperature 0–4 ºС, air relative humidity 80–85%). The methods for thermal treatment were as follows: sous vide cooking at 58 ºС, grill heating at 250 ºС, sous vide cooking in combination with grill treatment. During processing, the following parameters were controlled: weight loss by the direct method, hydrophobicity of myofibrillar proteins by the reaction with bromophenol blue, soluble collagen by the method of acid hydrolysis with determination of oxyproline, mass fraction of moisture and fat by the method from one analytical unit, sensory properties by the reference method. According to the data obtained, minimal losses (6.8%) were noticed upon sous vide cooking of dry-aged beef steaks. In combined heating and dry heating on grill, they increased by 6.1% and 12%. More significant weight losses were observed in beef steaks with aging time of five days upon any tested treatment types. For dry-aged beef steaks treated by sous vide and combined heating, a higher content of soluble collagen compared to other samples was established. The results of measuring mass fraction of moisture and fat indicate an increase in the nutritional  value of dry-aged beef steaks. According to the total data obtained with consideration for the results of sensory evaluation, dry-aged beef steaks subjected to sous vide cooking with the following short-term dry heating on grill have higher quality.

Улучшению органолептических свойств говядины способствуют современные способы созревания и тепловой обработки. Целью исследований является изучение влияния различных видов тепловой обработки на качество стейков из говядины сухого созревания. Стейки выделяли из спинного отруба туш бычков зернового откорма, срок созревания 35 суток (температура 0–1 ºС, относительная влажность воздуха 74–75%); контрольный образец со сроком созревания 5 суток (температура 0–4 ºС, относительная влажность воздуха 80–85%). Способы тепловой обработки: су-вид нагрев при 58 ºС, гриль-нагрев при 250 ºС, су-вид нагрев в комбинации с гриль-обработкой. В процессе обработки контролировали потери массы прямым методом, гидрофобность миофибриллярных белков — реакцией с бромфеноловым синим, растворимый коллаген — методом кислотного гидролиза с определением оксипролина, массовую долю влаги и жира — методом из одной навески, органолептические свойства — арбитражным методом. Согласно полученным данным, минимальные потери (6,8%) получены при су-вид нагреве стейков из говядины сухого созревания; при комбинированном нагреве и сухом нагреве на гриле они увеличиваются на 6,1% и 12%. Более значимые потери массы наблюдаются у стейков из говядины сроком созревания 5 суток при любом из исследованных видов обработки. Для стейков из говядины сухого созревания су-вид и комбинированного нагрева установлено более высокое содержание растворимого коллагена по сравнению с другими образцами. Результаты  определения массовой доли влаги и жира свидетельствуют  о повышенной пищевой ценности стейков из говядины сухого созревания. По совокупности полученных данных с учетом результатов органолептической оценки более высокое качество имеют стейки из говядины сухого созревания, подвергнутые су-вид нагреву с последующим кратковременным сухим нагревом на гриле.

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The authors declare that there are no conflicts of interest present.