Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression

Meat Science

Volumn 96, Issue 3, 2014, Pages 1191-1200

  Song, Shiqing ^a   Tang, Qi ^a   Hayat, Khizar ^c   Karangwa, Eric ^b   Zhang, Xiaoming ^b   Xiao, Zuobing ^a  

^a SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

^c COMSATS Institute of Information Technology ^*  (Pakistan)

Author keywords

Beef flavour; Descriptive sensory analysis; Enzymatic hydrolysis thermal oxidation; Maillard reaction; PLSR

Indexed keywords

CORRELATION ANALYSIS; DESCRIPTIVE SENSORY ANALYSIS; MAILLARD REACTION; OXIDATION PRE-TREATMENT; PARTIAL LEAST SQUARES REGRESSION; PARTIAL LEAST SQUARES REGRESSIONS (PLSR); PLSR; VOLATILE COMPOUNDS;

CORRELATION METHODS; ENZYMATIC HYDROLYSIS; FATTY ACIDS; LEAST SQUARES APPROXIMATIONS; OXIDATION; VOLATILE ORGANIC COMPOUNDS;

MEATS;

FAT; FATTY ACID; VOLATILE ORGANIC COMPOUND;

ADULT; ANIMAL; ARTICLE; BEEF FLAVOUR; CATTLE; CHEMISTRY; DESCRIPTIVE SENSORY ANALYSIS; ENZYMATIC HYDROLYSIS-THERMAL OXIDATION; FEMALE; FOOD HANDLING; GLYCATION; HEAT; HUMAN; HYDROLYSIS; MALE; MASS FRAGMENTOGRAPHY; MEAT; METHODOLOGY; MIDDLE AGED; ODOR; OXIDATION REDUCTION REACTION; PLSR; REGRESSION ANALYSIS; TALLOW; TASTE;

BEEF FLAVOUR; DESCRIPTIVE SENSORY ANALYSIS; ENZYMATIC HYDROLYSIS-THERMAL OXIDATION; MAILLARD REACTION; PLSR;

ADULT; ANIMALS; CATTLE; FATS; FATTY ACIDS; FEMALE; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; HUMANS; HYDROLYSIS; LEAST-SQUARES ANALYSIS; MALE; MEAT; MIDDLE AGED; ODORS; OXIDATION-REDUCTION; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 84890415997     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.11.008     Document Type: Article

References (29)

1. Adams A., Kitryte V., Venskutonis R., Kimpe N.D. Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products. Food Chemistry 2009, 115:904-911.
2. 2 extraction-gas liquid chromatography/mass spectrometry. Journal of Agriculture and Food Chemistry 1992, 40:1641-1646.
3. Calkins C.R., Hodgen J.M. A fresh look at meat flavor. Meat Science 2007, 77:63-80.
4. Chyau C., Mau J. Effects of various oils on volatile compounds of deep-fried shallot flavouring. Food Chemistry 2001, 74:41-46.
5. Dirinck P., Opstaele F.V., Vandendriessche F. Flavour differences between northern and southern European cured hams. Food Chemistry 1997, 59:511-521.
6. Elmore J.S., Mottram D.S. Formation of 2-alkyl-(2H)-thiapyrans and 2-alkylthiophenes in cooked beef and lamb. Journal of Agriculture and Food Chemistry 2000, 48:2420-2424.
7. Frankel E.N. Lipid oxidation: Mechanisms, products and biological significance. Journal of the American Oil Chemists' Society 1984, 61:1908-1917.
8. Ferrari G., Lablanquie O., Cantagrel R., Ledauphin J., Payot T., Fournier N., Guichard E. Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation. Journal of Agriculture and Food Chemistry 2004, 52:5670-5676.
9. García-González D.L., Tena N., Aparicio-Ruiz R., Morales M.T. Relationship between sensory attributes and volatile compounds qualifying dry-cured hams. Meat Science 2008, 80:315-325.
10. Gasser U., Grosch W. Identification of volatile flavour compounds with high aroma values from cooked beef. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 1988, 186:489-494.
11. Grosch W. Lipid degradation products and flavors. Food flavors 1982, 325-398. Elsevier, Amsterdam. I.D. Morton, A.J. Macleod (Eds.).
12. Ha J., Lindsay R.C. Volatile fatty acids in flavours of potatoes deep-fried in a beef blend. Journal of the American Oil Chemists' Society 1991, 68:294-298.
13. Ho C.T., Chen Q. Lipids in food flavors: An overview 1994, American Chemical Society, (Chapter 1).
14. ISO-8586-1 International standard 8586-1. Sensory analysis-methodology-general guidance for the selection, training and monitoring of assessors 1993, International Organisation for Standardisation, Geneva, Switzerland.
15. Maarse H., Visscher C.A. Volatile compounds in food: Qualitative and quantitative data 1989, TNO-CIVE Food Analysis Institute, The Netherlands.
16. Meinert L., Andersen L.T., Bredie W.L.P., Bjergegaard C., Aaslyng M.D. Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature. Meat Science 2007, 75:229-242.
17. Muriel E., Antequera T., Petrón M.J., Andrés A.I., Ruiz J. Volatile compounds in Iberian dry-cured loin. Meat Science 2004, 68:391-400.
18. O'Mahony M. Fixed-and random-effects models. Sensory evaluation of food-Statistical methods and procedures 1986, 247-257. Marcel Dekker Inc., New York and Basel. S.R. Tannenbaum, P. Walstra (Eds.).
19. Pham A.J., Schilling M.W., Mikel W.B., Williams J.B., Martin J.M., Coggins P.C. Relationship between sensory descriptors, consumer acceptability and volatile flavor compound of American dry-cured ham. Meat Science 2008, 80:728-737.
20. Qiu C., Zhao M., Sun W., Zhou F., Cui C. Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing. Meat Science 2013, 93:525-532.
21. Ramirez R., Cava R. Volatile profiles of dry-cured meat products from three different Iberian×Duroc genotypes. Journal of Agriculture and Food Chemistry 2007, 55:1923-1931.
22. Resconi V.C., Mar Campo M., Montossi F., Ferreira V., Saňudo C., Escudero A. Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets. Meat Science 2010, 85:700-706.
23. Rochat S., Chaintreau A. Carbonyl odorants contributing to the in-oven roast beef top note. Journal of Agriculture and Food Chemistry 2005, 53:9578-9585.
24. Shi X., Zhang X., Song S., Tan C., Jia C., Xia S. Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression. Journal of Chromatography B 2013, 913-914:69-76.
25. Song S., Zhang X., Hayat K., Huang M., Liu P., Karangwa E., Gu F., Jia C., Xia S., Xiao Z., Niu Y. Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression. Journal of Chromatography. A 2010, 1217:7788-7799.
26. Song S., Zhang X., Hayat K., Jia C., Xia S., Zhong F., Xiao Z., Tian H., Niu Y. Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow. Food Chemistry 2011, 124:203-209.
27. Song S., Zhang X., Xiao Z., Niu Y., Hayat K., Karangwa E. Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography-mass spectrometry and partial least squares regression. Journal of Chromatography. A 2012, 1254:115-124.
28. 2 extraction-gas liquid chromatography/mass spectrometry. Journal of Agriculture and Food Chemistry 1992, 40:1641-1646.
29. Wood J.D., Enser M., Fisher A.V., Nute G.R., Sheard P.R., Richardson R.I., Hughes S.I., Whittington F.M. Fat deposition, fatty acid composition and meat quality: A review. Meat Science 2008, 78:343-358.