Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation. (15th August 2022)

• Record Type: Journal Article
• Authors: Al-Dalali, Sam; Li, Cong; Xu, Baocai
• Is Part Of: Food chemistry. Volume 385(2022)
• Publication Date: 2022-08-15
• Subjects: Frozen storage -- Beef meat -- Volatile aldehydes and alcohols -- Lipid oxidation -- Fatty acids profile -- GC–MS -- Correlation analysis; DVB-CAR-PDMS divinylbenzene-carboxen-polydimethylsiloxane -- E-nose Electronic nose -- FA fatty acid -- FAME fatty acid methyl esters -- F-T frozen–thawed -- GC gas chromatography -- HS-SPME headspace solid-phase microextraction -- MDA malondialdehyde -- MUFA monounsaturated fatty acids -- MS mass spectrometry -- OAV odor activity value -- PLSR partial least-squares regression -- PUFA polyunsaturated fatty acids -- SFA saturated fatty acids -- TBA 2-thiobarbituric acid -- TBARS thiobarbituric acid reactive substances -- TCA trichloroacetic acid -- VA volatile aldehydes -- VC volatile alcohols; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132629
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: The influence of freezing on volatile aldehydes (VAs) and alcohols (VCs) was studied. The concentration of most VAs increased, and VCs decreased with frozen storage. VAs and VCs have a positive correlation with most FAs, E-nose, and sensory notes. Marinating beef with salt or salt and sugar increased the content of FAs and TBARS. The roasting process was the main factor that helped to form many volatile compounds. Abstract: This study aimed to evaluate the effect of frozen storage on the changes in volatile aldehydes (VAs), volatile alcohols (VCs), lipid oxidation, and fatty acid composition of marinated roasted beef meat. Thirty VAs and VCs were identified in all meat samples by using headspace solid-phase microextraction-gas chromatography-mass spectrometry. The total concentrations of VAs increased with storage periods up to four months and gradually decreased. Whereas the total concentrations of VCs decreased with prolonged storage periods. The contents of thiobarbituric acid reactive substances and hexanal increased with prolonged storage periods in all samples until four months and then gradually decreased except the hexanal contents in the control sample (BS1), which showed an increase up to six months. Saturated and monounsaturated fatty acids decreased after storage in all samples except the control. By contrast, polyunsaturated fatty acids increased with prolonged storage in all samples. The correlation analysis showed the positive correlation of flavor compounds with fatty acids, E-nose, and sensory notes.