Abstract
Antioxidant activity, angiotensin I-converting enzyme (ACE) inhibitory activity, and protein profile of crust (the dried surface of dry-aged beef) were evaluated compared to unaged, wet-, and dry-aged beef. Antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-di-(3-ethylbenzthiazoline sulfonate) radical scavenging activities, ferric reducing antioxidant power, and ferrous ion chelating activity. The crust samples showed the greatest (P < 0.05) ACE inhibitory and antioxidant activity resulting from the three different mechanisms of action (radical scavenging, non-radical redox potential activity, and metal chelating) among the treatments. Small molecular weight protein bands and small peptides (<3 kDa) indicating potent bioactivity were evident in the myofibrillar protein profile of crust samples. The lowest (P < 0.05) ACE inhibitory activity was observed in unaged beef. The results indicate that crust could be utilized in various areas as a functional ingredient possessed antioxidant and ACE inhibitory activity instead of being discarded. In addition, dry aging can use for generation of functional ingredient from beef as the regime.
Highlights
Postmortem aging enhances the tenderness and juiciness of meat through the activation of proteolysis by endogenous proteolytic enzymes[1]
Amino acids or peptides produced by proteolytic enzymes of microorganisms present on the surface during dry aging since dry-aged beef is prone to microbial contamination and mold/yeast growth often occurs on the crust[21,22]
During dry aging, moisture evaporation could lead to concentration of free amino acids showing antioxidant activity
Summary
Postmortem aging enhances the tenderness and juiciness of meat through the activation of proteolysis by endogenous proteolytic enzymes[1]. Air exposure in meat leads to considerable weight loss (20–45%) due to moisture evaporation and the generation of crust (trimming portion) on the meat surface that has intensively concentrated beefy flavor compared to wet-aged meat[3,4]. Protein decomposition or concentration of free amino acids by microbial proteases or moisture evaporation respectively could bestow bioactivities, including antioxidant and angiotensin I–converting enzyme (ACE) inhibitory activities[5]. We hypothesized that the crust which is inevitably produced from dry-aged meat possesses antioxidant and ACE inhibitory activities by the production of peptides during aging. This study determined the antioxidant and ACE inhibitory activities of the crust (trimmed portion of dry-aged beef) compared to unaged (fresh), wet-aged, and dry-aged beef samples. The difference in protein profiles was determined between unaged beef and crust samples and the identification of small peptides was conducted
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