Dynamic changes in water mobility and taste substances of cooked Tan lamb meat after chilled storage

Bi, Yongzhao; Shan, Qimei; Luo, Ruiming; Shiping, Bai; Chen, Ji; Wang, Yongrui; Gao, Shuang; Guo, Jia-Jun; Hu, Xiao-Lei; Dong, Fujia

doi:10.1016/j.jfca.2023.105133

Cited by 6 publications

(2 citation statements)

References 48 publications

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“…The total content of 5′-nucleotides in salt-brined duck meat reached 1771.68 mg/g, 1.10 times that in the unsalted samples. 5′-inosine monophosphate (IMP) was an important indicator of umami taste and an important source of nitrogenous compounds in cooked meat [ 61 ]. The amount of IMP in the salt-brined samples was significantly higher than in the unsalted samples, which was consistent with the result of Zhang et al [ 62 ].…”

Section: Resultsmentioning

confidence: 99%

The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat

Zhang,

Fu,

Chen

et al. 2023

Foods

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This study was conducted to evaluate the effect of salt brining process parameters (salt concentration 0–15%, brining time 4–12 h, brining temperature 4–20 °C) on the quality of sous vide cooked duck meat by a single factor combined with response surface methodology (RSM). The sensory evaluation, physicochemical indexes (color, weight loss, NaCl content, TBARS value, and texture properties), and flavor characteristics were analyzed. The sensory overall mean score was applied as the evaluation index to optimize the brining conditions by RSM, and the optimum results contained a salt concentration of 11.69%, a brining temperature of 7.35 °C, and a brining time of 8.03 h. Under these conditions, the sensory overall mean score of duck meat was 8.59, with a relatively higher a* value and moderate NaCl content. GC-MS and odor activity value (OAV) results indicated that salt brining treatment significantly promoted the formation of the major odorants in duck meat, including pentanal, heptanal, octanal, (E)-2-nonenal, cis-4-decenal, decanal, 2,4-decadienal, (E,E)-2,4-decadienal, 1-heptanol, and 2-methyl-3-octanone, but decreased the content of hexanal, (E)-2-octenal, nonanal, (E,E)-2,4-nonadienal, 1-octen-3-ol, and 1-octen-3-one. 5′-nucleotides in duck meat were significantly increased after brining treatment. Therefore, salt brining treatment could be regarded as an efficient way to improve the sensory, aroma, and taste quality of sous vide cooked meat.

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Section: Resultsmentioning

confidence: 99%

The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat

Zhang,

Fu,

Chen

et al. 2023

Foods

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“…The changes in water had a profound influence on essential quality attributes of meat and meat products, like juiciness, tenderness, firmness, and appearance [18][19] . Low field-nuclear magnetic resonance (LF-NMR) has been used to study the water mobility in numerous food products [20] .…”

Section: Change Of Water Distribution and Mobility In Pig Skin Jellymentioning

confidence: 99%

Effect of NaCl on volatile flavor compounds and water distribution in pig skin jelly

Bi¹,

Wang²,

Luo³

et al. 2023

Food Science of Animal Products

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The dynamic changes of key volatile compounds and water distribution in the pig skin jelly with different NaCl addition (0.0%, 0.5%, 1.0%, 2.0%, and 4.0%) were identified and analyzed. A total of 28 volatile compounds were identified in all samples of pig skin jelly. Compared with the sample without NaCl addition, aldehydes, alcohols and ketones were significantly increased in the pig skin jelly with NaCl addition. In addition, 12 key volatile flavor compounds, including hexanal, nonanal, octanal, (E,E)-2,4-decadienal, (E,Z)-2,6nonadienal, (E)-2-nonenal, (E)-2-heptenal, (E)-2-octenal, 1-hexanol, 2-ethyl-1-hexanol, 1-octen-3-ol and 2,3-octanedione were further identified. With the increase of NaCl concentration, the free water located in the intercellular space was transformed into immobilized water entrapped in the myofibrillar network, increasing the water-holding capacity of pig skin jelly. Correlation analysis showed that T 21 had strong negative correlations with (E)-2-nonenal and 1-hexanol, T 22 had strong negative correlation with (E,E)-2,4-decadienal, and positive with (E,Z)-2,6-nonadienal and (E)-2-heptenol, and T 23 had strong negative correlations with (E,Z)-2,6-nonadienal and (E)-2heptenol. In conclusion, this study provides a reference for the utilization of pig by-product and salt reduction of Chinese meat products.

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LF-NMR and MRI analyses of water status and distribution in pork patties during combined roasting with steam cooking

Lian,

Cheng,

et al. 2023

Food Bioscience

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Dynamic changes in water mobility and taste substances of cooked Tan lamb meat after chilled storage

Cited by 6 publications

References 48 publications

The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat

The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat

Effect of NaCl on volatile flavor compounds and water distribution in pig skin jelly

LF-NMR and MRI analyses of water status and distribution in pork patties during combined roasting with steam cooking

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