期刊
FOOD CHEMISTRY
卷 376, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131881
关键词
Frozen storage; Raw beef meat; Marination; Lipid oxidation; Flavor profile; GC-MS; E-nose
资金
- Fundamental Research Funds for the Central Universities of China [JZ2021HGQB0277]
- National Key R&D Program of China [2019YFC1606200, 202003b06020023]
This study found that long-term frozen storage affects the flavor compounds in marinated raw beef meat, with six flavors identified as markers to indicate the impact of frozen storage in all beef samples. The markers were mainly aldehydes and alcohols, suggesting their origin from lipid oxidation. Thiobarbituric acid reactive substances significantly increased in the first two months of frozen storage and then decreased slightly, while carbonyl content increased linearly in all samples during frozen storage.
This study aimed to evaluate the effects of long-term frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. Twenty-eight volatiles were identified in all the samples during different times of frozen storage using HS-SPME-GC-MS. Frozen storage affected the contents of flavor com-pounds, in which their concentrations fluctuated along with the frozen storage. Partial least squares-discriminant analysis screened six flavors as markers, indicating the effect of frozen storage in all the beef samples. They included octanal, 2-ethyl-1-hexanol, benzeneacetaldehyde, 1-heptanol, isoeugenol, and hexanal. Most of the screened markers belonged to aldehydes and alcohols, indicating that these components were derived from lipid oxidation. Thiobarbituric acid reactive substances significantly increased in the first two months of frozen storage and then decreased slightly. Carbonyl content was increased linearly in all the samples during frozen storage.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据