Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression

Song, Shiqing; Tang, Qi; Li, Fan; Xu, Xinglian; Song, Ze; Hayat, Khizar; Feng, Tao; Wang, Yifei

doi:10.1016/j.meatsci.2016.10.009

Cited by 74 publications

(37 citation statements)

References 48 publications

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“…The concentration of aldehyde compounds, as critical volatile compounds of all sorts of meat products, obviously decreased in the xylose–cysteine–EMs. This result is different from that of Song et al., who found that the concentration of aldehydes in pork flavor significantly increases after enzymatic hydrolysis possibly due to different materials and experimental conditions . The total contents of aldehydes were 637.12 ± 15.27, 500.93 ± 16.02, 234.28 ± 15.19, 462.94 ± 3.84, 333.11 ± 90.63, and 286.45 ± 171.57 µg kg −1 in MF1, MF2, MF3, MF4, MF5, and MF6, respectively.…”

Section: Resultsmentioning

confidence: 67%

Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis

Zhan

Tian

et al. 2019

Euro J Lipid Sci & Tech

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Solid‐phase micro extraction/gas chromatography‐mass spectrometry (SPME/GC‐MS), electronic nose (E‐nose), and descriptive sensory analysis (DSA) are used to evaluate the changes in aroma characteristic of six mutton tallow flavor (MF) samples prepared from xylose–cysteine with mutton tallow or different enzymatic hydrolysis mutton tallow (EM) with different enzymes. 61 compounds are identified by GC‐MS as crucial compounds contributing to the MF for the evaluation of the sensory characteristics of MFs. Most of the volatiles, including aldehydes, alcohols, furans, and thiophenes, decrease because of the addition of EMs. The EM with lipase MER produces more appropriate volatile compounds through the Maillard reaction than the other samples. Five attributes are selected for the appraisal of MFs. DSA results show a remarkable difference in sensory attributes among the MFs. MF5 has the strongest aroma in the muttony and meaty flavors, and the weakest in the burnt and off‐flavor. Further investigation of the six MFs is conducted based on the volatile compounds evaluated by E‐nose. The results of the correlation analysis among the volatile compounds and the DSA confirm that EM with lipase MER may be an appropriate precursor for MF's sensory characteristics. Practical Applications: Moderate lipid oxidation is a prerequisite to achieving a characteristic flavor. However, over‐treatment will lead to an undesirable smell. The thermal method requires high temperature and is difficult to control, and the resulting natural meat flavor needs improvement. A possible solution is to use enzymes to make a difference in the molecular weight of the enzymatically hydrolyzed fragments. To achieve controlled enzymatic hydrolysis of a fragment, the correct selection of enzyme is an important step. The present study helps elucidate how lipids contribute to the formation of meat flavor, thereby providing guidance for the preparation of thermal reaction meat flavor.

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Section: Resultsmentioning

confidence: 67%

Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis

Zhan

Tian

et al. 2019

Euro J Lipid Sci & Tech

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“…In the present study, seventeen kinds of alkanes were identified in ripened chicken breast meat, which was not significantly different from control samples. On the other hand, the kinds of aldehydes were dramatically increased after ripening with P. roqueforti , which might be attributed to the decomposition of oleic acid released as a result of lipolysis by lipase (Song et al ., ). In control samples, only two kinds of aldehydes were identified, and they accounted for 0.97% of the total volatiles; while in ripened samples, fourteen kinds of aldehydes were identified, and they accounted for 12.15% of the total volatiles.…”

Section: Resultsmentioning

confidence: 97%

“…Ketones are usually imparted by methyl ketones, which are derived from fat degradation (Song et al ., ). As shown in Table , 6‐methyl‐5‐hepten‐2‐one and 3‐hydroxy‐2‐butanone were detected in ripened samples, but not detected in control samples.…”

Section: Resultsmentioning

confidence: 97%

Effect of ripening with Penicillium roqueforti on texture, microstructure, water distribution and volatiles of chicken breast meat

Guo

Wang

et al. 2018

Int J of Food Sci Tech

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In this study, the influence of ripening with Penicillium roqueforti on texture, microstructure, protein structure, water mobility and volatile flavour compounds of chicken breast meat was investigated. Scanning electron microscopy (SEM) and transmission electron microscope (TEM) images showed that the granule formed and chicken myofibril fractured after ripening. Reduction in a-helix and increases in bsheet structure content accompanied by decrease in hardness and springiness and increase in gumminess were found in ripened chicken breast meat. Low field nuclear magnetic resonance (LF-NMR) revealed that increasing intra-myofibrillar water and decreasing extra-myofibrillar water resulted in the higher water-holding capacity after ripening with P. roqueforti. In addition, chicken breast meat ripened with P. roqueforti contained more volatile flavour compounds, in particular aldehydes.

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“…In the blue frame, the concentration of esters (ethyl 3-methylbutanoate, ethyl 2-methylbutanoate, ethyl 2-methylpropanoate, ethyl acetate) in control group was higher than that in HVEF group on days 10 and 14. The esters are formed by esterification reactions between ethanol and carboxylic acids and usually characterized by sweet and fruity odors [41,42]. One prior work has reported that esters production might be linked to the presence of certain microorganisms [43].…”

Section: Meat Colormentioning

confidence: 99%

Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage

Xie

et al. 2020

Foods

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The purpose was to investigate the quality characteristics of dry-cured beef with different storage times under a high-voltage electrostatic field (HVEF) condition. The pH, moisture content, meat color, and volatile compounds of dry-cured beef samples treated with HVEF (3 kV) were compared with those of a common refrigerator (CON) at days 0, 3, 7, 10, and 14. The results showed that, compared with CON group, the decline rates of the pH and moisture content of beef and ∆E values were lower under HVEF storage condition. From the fingerprints, the 42 volatile compounds identified were mainly aldehydes, alcohols, ketones, and esters. The benzaldehyde, trimethyl pyrazine, and maltol contents in the HVEF group exhibited a dramatic increase after 10 days of storage. Principal component analysis revealed clustering of compound classes, distributed in a separate time. Based on the above findings, we concluded that HVEF treatment could promote color stability and enhance characteristic flavor during the storage of dry-cured beef. These results suggested that HVEF might be applicable for dry-cured meat storage techniques.

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Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression

Cited by 74 publications

References 48 publications

Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis

Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis

Effect of ripening with Penicillium roqueforti on texture, microstructure, water distribution and volatiles of chicken breast meat

Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage

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