Effect of variable pressure-assisted immersion process using (−)-epicatechin on the color, flavor, and polycyclic aromatic hydrocarbons content in roasted beef meat. (15th March 2023)

• Record Type: Journal Article
• Authors: Hui, Teng; Fang, Zhengfeng; Hamid, Nazimah; Ma, Qianli; Cai, Kezhou
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 178(2023)
• Publication Date: 2023-03-15
• Subjects: Polyphenol -- Polycyclic aromatic hydrocarbons -- Flavor -- Color -- Variable pressure-assisted treatment; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2023.114602
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Polycyclic aromatic hydrocarbons (PAHs) are more easily formed in beef meat than other meats. A previous study confirmed the inhibitory effect of (−)-epicatechin on PAHs in a fat model system. However, (−)-epicatechin solution demonstrates colloidal properties at high concentrations. Hence a variable pressure immersion method was applied to infuse (−)-epicatechin in beef cubes. The fixed variable pressure-assisted immersion process using (−)-epicatechin that ranged from 0.2 mM/L to 5.0 mM/L was found to influence color, flavor, and PAHs dose-dependently. The 0.2 mM/L (−)-epicatechin treatment stabilized color properties, reduced PAHs content, and promoted the formation of volatiles and free amino acids. However, the use of more than 1.0 mM/L (−)-epicatechin, gradually decreased the values of brightness (L*) and yellow to blue color ( b* ), volatiles and free amino acids content, and reduced the inhibitory effect on PAHs. Therefore, the variable pressure-assisted immersion process of meat in 0.2 mM/L (−)-epicatechin can inhibit PAHs formation without compromising flavor properties of roasted beef. Highlights: (−)-epicatechin dose-dependently affected flavor quality and the formation of PAHs. 0.2 mM/L (−)-epicatechin reduced PAHs contents in roasted beef meat. 0.2 mM/L (−)-epicatechin resulted in stable color and good flavor properties. 1.0–5.0 mM/L (−)-epicatechin reduced flavor quality and inhibitory effect on PAHs.