Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. (15th May 2022)

• Record Type: Journal Article
• Authors: Al-Dalali, Sam; Li, Cong; Xu, Baocai
• Is Part Of: Food chemistry. Volume 376(2022)
• Publication Date: 2022-05-15
• Subjects: DNPH 2, 4-dinitrophenyl hydrazine -- DVB-CAR-PDMS divinylbenzene-carboxen-polydimethylsiloxane -- E-nose Electronic nose -- FAME fatty acid methyl esters -- GC-O-MS gas chromatography-olfactometry-mass spectrometry -- HS-SPME headspace-solid phase microextraction -- MDA malondialdehyde -- MS mass spectra -- MUFA monounsaturated fatty acids -- PCA principal component analysis -- PLS-DA partial least squares discriminant analysis -- PUFA polyunsaturated fatty acids -- RI retention indices -- SFA saturated fatty acids -- TBARS thiobarbituric acid reactive substances -- TBA 2-thiobarbituric acid -- TCA trichloroacetic acid -- VIP variable importance in projection; Frozen storage -- Raw beef meat -- Marination -- Lipid oxidation -- Flavor profile -- GC–MS -- E-nose; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131881
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The influence of different frozen storage periods on flavors of raw beef was studied. GC–MS and E-nose were used to evaluate the effect of freezing on the flavor profile. Lipid degradation was the most factor influenced to the aroma profile of raw beef. Concentration of individual compounds was fluctuated along with the frozen storage. PLS-DA screened six flavor markers to distinguish the effect of freezing. Abstract: 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 compounds, 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.