Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi. (September 2022)

• Record Type: Journal Article
• Authors: Bai, Shuang; You, Liqin; Ji, Chen; Zhang, Tonggang; Wang, Yongrui; Geng, Duo; Gao, Shuang; Bi, Yongzhao; Luo, Ruiming
• Is Part Of: Food research international. Volume 159(2022)
• Publication Date: 2022-09
• Subjects: Beef sao zi -- Stir-frying -- Flavor -- Maillard reaction products -- Potentially hazardous substances; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111545
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi. Highlights: SFF stage play a positive role in the flavor formation of stir-fried beef products. MSF is the main stage of forming Maillard reaction products and potentially hazardous substances of beef sao zi. The extended stir-frying promoted Maillard reaction products and some hazardous substances. The potential hazardous substances was still within the safety range for stir-frying beef sao zi. Abstract: The effects of stir-frying stages on the formation of flavor volatile compounds, Maillard reaction products (MRPs) and potentially hazardous substances with time in stir-fried beef sao zi were investigated. A total of 122 volatile compounds were identified in beef sao zi after stir-frying. Most of the volatile compounds were produced in the stir-frying fat (SFF) process of beef sao zi. Furosine, fluorescence intensity, Nε-(1-Carboxymethyl)-L-lysine (CML), Nε-(1-Carboxyethyl)-L-lysine (CEL) polyaromatic hydrocarbons (PAHs), heterocyclic aromatic amines (HAAs) and acrylamides (AA) are mainly presented in stir-fried beef sao zi. The furosine peaked at MSF 120 s as the Maillard reaction progressed. The fluorescent compound gradually increased with time during the stir-frying process. The CML and CEL peaked at MSF 120 s. AA reached its maximum in MSF 90 s and then decreased. The quantities and content of HAAs and PAHs were increased by prolonging the stir-frying time, but ended up far lower than the maximum permissible value specified by the Commission of the European Communities. The extended stir-frying promoted MRPs and some hazardous substances, but the content of potentially hazardous substances was still within the safety range for stir-frying beef sao zi.