Undesirable Flavors of Meat

Bailey, Milton E.; Rourke, Thomas; Gutheil, R.A.; Wang, C.Y-J.

doi:10.1016/b978-0-444-88558-6.50012-x

Cited by 8 publications

(8 citation statements)

References 225 publications

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“…Among the volatile compounds derived from amino acids catabolism, benzaldehyde and 3‐methylbutanal—the latter originated from leucine and isoleucine by Strecker reaction29 or by the activity of microbial enzymes30—significantly increased after 1 and 5 months of storage, respectively. 3‐Methylbutanoic acid, derived from both microbial activity and oxidation of the corresponding aldehydes,7 increased significantly after 2 months of storage, then significantly decreased.…”

Section: Resultsmentioning

confidence: 99%

Vacuum-packed ripened sausages: evolution of volatile compounds during storage

Summo¹,

Caponio²,

Pasqualone³

et al. 2011

J. Sci. Food Agric.

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Section: Resultsmentioning

confidence: 99%

Vacuum-packed ripened sausages: evolution of volatile compounds during storage

Summo¹,

Caponio²,

Pasqualone³

et al. 2011

J. Sci. Food Agric.

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“…Positive identification of compounds was done by comparison of mass spectra with those contained in the NIST mass spectral library (NIST MS Search 2.0, mainlib, replib 243893 total spectra) and/or calculation of retention indices relative to a series of n‐alkanes (C‐5‐C‐19; Sigma‐Aldrich, Gillingham‐Dorset, UK) and comparison with mass spectrum and retention time of commercial reference compounds provided by Sigma‐Aldrich (Steinheim, Germany) and published data (Bailey, Rourke, Gutheil, & Wang, ; ; Giri, Osaka, & Ohshima ; IARC ; Medina, Satue‐Gracia, & Frankel, ; Prost, Hallier, Cardinal, Serot, & Courcoux, ; Smagula, Ho, & Chang, ; Spurvey, Pan, & Shahidi, ; Taylor & Mottram, ). The integration of peak area was performed using Thermo Xcalibar™ software (version 2.1).…”

Section: Methodsmentioning

confidence: 99%

Volatile compounds in hilsa (Tenualosa ilisha , Hamilton) as detected by static headspace gas chromatography and mass spectrometry

Ganguly

Mahanty

Mitra

et al. 2017

J Food Process Preserv

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Tenualosa ilisha (Hilsa) is a commercially important food fish in countries around the Bay of Bengal and enjoys high consumer preference for its unique flavor and culinary properties. Fish flavors, an important factor for consumer acceptance are largely characterized by the volatile compounds. Static headspace gas chromatography mass spectrometry was used to investigate the volatiles in hilsa. A total of 41 compounds were identified: 12 alcohols, 1 ketone, 2 aldehydes, 4 furans, 3 acids, 7 esters, 5 alkadienes, 3 alkynes, 3 aromatic compounds, and 1 epoxide derivative. Principal component analysis showed gradual changes in the volatile composition with increasing storage time. The volatile substances present in hilsa which could be contributing to its flavor were identified. 2,4‐Pentadiene‐1‐ol, 3‐ethyl‐(2Z), and 2,4‐hexadienal were identified as possible freshness indicators and 7‐Heptadecyne‐17‐chloro and 2‐methyl‐1, 5 hexadiene as possible spoilage indicators which could be useful in assessing the quality of the fish. Practical applications Hilsa is a commercially important food fish and is known for its unique flavor and culinary properties; the flavor is perhaps attributed to the volatile compounds present. Hilsa is transported for import/export purpose in large scale in ice packaging, especially in South East Asian countries; therefore, there is a need to access the quality of frozen fish during ice storage, both freshness and spoilage. In this context, the volatile compounds in hilsa could be useful in characterizing its unique flavor as well as freshness and spoilage status during transport/storage. Static headspace GC‐MS combined with a statistical multivariate approach could be a useful method to identify volatile compounds and characterize fish freshness and spoilage. As the consumers are now more conscious about food safety and quality issues; freshness and spoilage markers would be useful in quality management in fish trade.

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“…Many protein-containing foodstuffs are known to release ammonia and amines with spoilage through microbial deamination and decarboxylation of amino acids (Bailey et al, 1990). Ammonia is known to be released from the microbial deamination of amino acids in muscle tissue, from cured pork (Cantoni et al, 1968), lamb (Gill, 1976), beef (Burks et al, 1959), and fish (Cantoni et al, 1968).…”

Section: Introductionmentioning

confidence: 98%

“…Ammonia is known to be released from the microbial deamination of amino acids in muscle tissue, from cured pork (Cantoni et al, 1968), lamb (Gill, 1976), beef (Burks et al, 1959), and fish (Cantoni et al, 1968). A variety of volatile bases were identified from stored noncured pork, beef, and fish, after extraction by alkaline steam distillation into acid (Bailey et al, 1990). However, the headspace analysis of an alkaline steam distillate may not represent the amine odor profile from a sample, as it is dependent on the amine partitioning between the liquid and gas phases.…”

Section: Introductionmentioning

confidence: 99%