Muscle fibre type composition influences the formation of odour-active volatiles in beef. (March 2023)

• Record Type: Journal Article
• Authors: Li, Zhenzhao; Ha, Minh; Frank, Damian; Hastie, Melindee; Warner, Robyn D.
• Is Part Of: Food research international. Volume 165(2023)
• Publication Date: 2023-03
• Subjects: Beef flavour -- Fibre-type composition -- Volatile -- SPME-GCMS -- Antioxidant capacity -- Total heme protein -- pH; 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.2023.112468
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Odour-active volatiles are important for flavour and consumer liking of cooked beef. Fibre-type composition influenced formation of volatiles in beef. Type I and type II muscle fibres are different in many chemical characteristics. Differences in volatiles can be partially explained by these characteristics. Abstract: Flavour is a key driver of consumer liking, and odour-active volatiles formed in cooking are important contributors to the flavour of cooked beef. We hypothesised that the formation of odour-active volatiles in beef are influenced by the contents of type I oxidative and type II glycolytic muscle fibres. To test our hypothesis, we combined ground masseter (type I) and cutaneous trunci (type II) into beef patties, cooked them, then their volatile profiles were analysed using gas chromatography-mass spectrometry. Antioxidant capacity, pH, total heme protein, free iron, and fatty acid composition of these patties were also measured to investigate their relationship to volatile formation. Our study showed that beef composed of more type I fibres had higher 3-methylbutanal and 3-hydroxy-2-butanone, but less lipid-derived volatiles, and this could be partially attributed to the higher antioxidant capacity, pH, and total heme protein content in type I fibres. The results of our study indicate that fibre-type composition plays an important role in volatile formation and hence flavour of beef.