Quality Characteristics of Veloute Sauce Using Dry-Aged Beef Crust Broth

This study investigated the quality characteristics of Velouté sauce prepared with varying ratios of dry-aged beef crust broth (BCB), a by-product of the dry-aging process. Velouté sauces were prepared by replacing beef brisket broth with BCB at ratios of 0%, 20%, 40%, 60%, 80%, and 100%. The moisture content and salinity of the sauce significantly increased as the BCB level increased (p<0.001). Regarding color, the lightness (L-value) decreased and yellowness (b-value) increased with higher BCB content, while redness (a-value) showed negative values indicating a greenish hue. Viscosity significantly increased from 30.53 cP to 55.00 cP (p<0.001), attributed to the gelatin eluted from collagen in the crusts. In the attribute difference test, intensities of umami, meaty odor, roasted odor, thickness, and mouthfeel significantly increased with higher BCB addition (p<0.001). Sensory acceptance tests revealed that while texture preference decreased significantly above 60% BCB due to excessive viscosity, the 40-60% BCB substitution levels received the highest scores for taste and overall acceptance. These results suggest that utilizing dry-aged beef crusts in Velouté sauce can enhance flavor and texture while offering a sustainable solution for upcycling meat by-products, with an optimal inclusion rate of 40-60%.