Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1day and 21days post-mortem storage

Ma, Qianli; Hamid, Nazimah; Bekhit, Alaa El‐Din A.; Robertson, J.; Law, Tin-yau

doi:10.1016/j.meatsci.2012.05.006

Cited by 39 publications

(30 citation statements)

References 51 publications

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“…reported that furans produce an aroma described as sweet , burnt , pungent and caramel‐like . These findings are in agreement with those reported by other authors who also found furans in cooked meat …”

Section: Resultssupporting

confidence: 94%

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Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

Lorenzo¹,

Domínguez²

2014

Flavour & Fragrance J

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The present study deals with the effect of four different cooking techniques (roasting, grilling, microwave baking and frying with olive oil) on cooking losses, lipid oxidation (by thiobarbituric acid reactive substances (TBARS) measurement) and formation of volatile compounds (using solid‐phase microextraction (SPME) and gas chromatography combined with mass spectrometry (GC–MS)) of foal meat. Statistical analysis displayed significant (P < 0.001) differences on cooking losses by thermal treatment, being lower in foal steaks cooked by grilling (21.1%) and higher in those cooked by microwaving (35.2%). As expected, all the cooking methods increased the TBARS index, because high temperatures during cooking seem to cause an increase of the lipid oxidation in foal steaks, being higher in roasted and microwaved foal meat, followed by grilled and fried cooking. Thermal treatments led to an increase in total volatile compounds (ranging from 734.6 to 955.1 area units (AU) × 106/g dry matter) compared with raw steaks (301.3 AU × 106/g dry matter). As cooking temperature increased, an increase in the formation of volatile compounds and lipid oxidation was observed. The major volatile compounds were aldehydes in cooked samples, whereas in raw steaks they were esters. This indicates that the compounds produced by lipid oxidation have a great influence on the flavour of the cooked meat. Copyright © 2014 John Wiley & Sons, Ltd.

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Section: Resultssupporting

confidence: 94%

“…and Nieto et al ., who noted that hexanal was the most abundant aldehyde. In addition, Ma et al . also considered that hexanal, along with other aldehydes, is important to the flavour of cooked beef.…”

Section: Resultsmentioning

confidence: 99%

Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

Lorenzo¹,

Domínguez²

2014

Flavour & Fragrance J

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“…In our study, benzaldehyde increased 1.98 folds from day 1 to 9, but not significantly. This outcome is consistent with data reported by other authors [ 10 , 34 ] who observed that the level of benzaldehyde increased as the aging period increased. This volatile compound is generated from the Strecker degradation of phenylalanine, in presence of dicarbonyl compounds [ 36 ].…”

Section: Discussionsupporting

confidence: 93%

“…According to some authors [ 32 ], rancid off-flavor of beef meat was correlated with pentanal and with 2-pentyl furan (metallic, green, earthy, beany) but not with hexanal (grassy, fatty). This result is in agreement with data reported by other authors, who found that hexanal was the main volatile compound isolated from foal [ 4 , 12 ], pork [ 33 ], beef [ 34 ], and lamb [ 35 ] meat. However, some authors [ 9 ] found that benzaldehyde was the most abundant in LD and Semitendinosus (ST) muscles from beef aged for 28 days.…”

Section: Discussionsupporting

confidence: 93%

“…Findings about furans are in agreement with other reported outcomes [ 2 ], where it was described that furans increased with aging in beef steaks aged for 15 days under vacuum conditions and displayed in modified atmosphere packaging during 9 days. However, other authors [ 10 , 33 , 34 ] did not observe changes in furans during the storage time. The outcomes on the furans are consistent with what previously reported on the SM muscles under the same conditions in terms of trends, although we found statistical significance only on LT muscle.…”

Section: Discussionmentioning

confidence: 85%

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Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat

Tateo

Maggiolino

Domínguez

et al. 2020

Animals

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The study aimed to evaluate the effect of 14-day vacuum aging on the volatile compounds (VOC) profile, oxidative profile, antioxidant enzymes activity, and sensory evaluation in the Longissimusthoracis muscle of foal meat under vacuum aging. Longissimusthoracis (LT) was sampled in 20 mm thick slices, vacuum packed, and stored at 4 °C. Samples were randomly assigned to different aging times (1, 6, 9, 14 days after slaughtering). VOCs, thiobarbituric acid reactive substances (TBARs), hydroperoxides, carbonyl proteins, superoxide dismutase, catalase, and glutathione peroxidase were analyzed, and a sensory test was performed. A nested one-way analysis of variance (ANOVA) was performed for aging time as an independent variable. Significance was set at p < 0.05. The main VOCs originating from cooked steaks were aldehydes, (from 47.18% to 58.81% of the total volatile compounds), followed by hydrocarbons (from 9.32% and 31.99%). TBARs and hydroperoxides did not show variations due to aging (p > 0.05), instead, protein carbonyls showed higher values at the 14th day (p < 0.01). Catalase, superoxide dismutase, and glutathione peroxidase showed increasing values during aging time (p < 0.01). Vacuum aging slowed down lipid oxidation, and protein oxidation was shown to be present. However, the best vacuum aging duration is in the range of 6–9 days from slaughtering, with an improvement of sensory evaluation.

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Development of a Flavor Fingerprint by GC-MS with Chemometric Method for Volatile Compounds of Yak and Yellow Cattle Bone Soup

Zhang

Yang²,

Yang

et al. 2016

Food Anal. Methods

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Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1day and 21days post-mortem storage

Cited by 39 publications

References 51 publications

Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat

Development of a Flavor Fingerprint by GC-MS with Chemometric Method for Volatile Compounds of Yak and Yellow Cattle Bone Soup

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