Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats

Innovative Food Science and Emerging Technologies

Volumn 37, Issue , 2016, Pages 359-374

  Ma, Qianli ^a   Hamid, Nazimah ^a   Oey, Indrawati ^b   Kantono , Kevin ^a   Faridnia, Farnaz ^b   Yoo, Michelle ^a   Farouk, Mustafa ^c  

^a AUCKLAND UNIVERSITY OF TECHNOLOGY   (New Zealand)

^b UNIVERSITY OF OTAGO   (New Zealand)

^c RUAKURA RESEARCH CENTRE   (New Zealand)

Author keywords

Chilling and frozen storage; HS SPME; Lamb muscles; Pulsed electric field; Temporal dominance of sensations; Volatile compounds

Indexed keywords

ELECTRIC FIELDS; FOOD PROCESSING; FOOD STORAGE; FREEZING; MUSCLE; OXIDATION; VOLATILE ORGANIC COMPOUNDS;

FROZEN STORAGE; HS-SPME; PULSED ELECTRIC FIELD; TEMPORAL DOMINANCE OF SENSATIONS; VOLATILE COMPOUNDS;

THERMAL PROCESSING (FOODS);

EID: 84964689220     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.04.009     Document Type: Article

References (74)

1. Akamittath, J.G., Brekke, C.J., Schanus, E.G., Lipid oxidation and colour stability in restructured meat systems during frozen storage. Journal of Food Science 55:6 (1990), 1513–1517.
2. Albert, A., Salvador, A., Schlich, P., Fiszman, S., Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks. Food Quality and Preference 24:1 (2012), 111–118.
3. Alfonso, M., Caracterizacio'n sensorial y aceptabilidad de lacarne de doce tipos ovinos representativos de distintos sistemas de produccio'n europeos. Doctoral thesis, 2000, University of Zaragoza, Spain.
4. Aliani, M., Farmer, L.J., Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods. Journal of Agricultural and Food Chemistry 53:16 (2005), 6455–6462.
5. Badiani, A., Stipa, S., Bitossi, F., Gatta, P.P., Vignola, G., Chizzolini, R., Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices. Meat Science 60:2 (2002), 169–186.
6. Bekhit, A.E.-D.A., van de Ven, R., Suwandy, V., Fahri, F., Hopkins, D.L., Effect of pulsed electric Field treatment on cold-boned muscles of different potential tenderness. Food and Bioprocess Technology 7:11 (2014), 3136–3146.
7. Benjakul, S., Bauer, F., Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze–thaw cycles. Food Chemistry 72:2 (2001), 207–217.
8. Bermúdez-Aguirre, D., Fernández, S., Esquivel, H., Dunne, P.C., Barbosa-Cánovas, G.V., Milk processed by pulsed electric fields: Evaluation of microbial quality, physicochemical characteristics, and selected nutrients at different storage conditions. Journal of Food Science 76:5 (2011), S289–S299.
9. Boleman, S.J., Boleman, S.L., Miller, R.K., Taylor, J.F., Cross, H.R., Wheeler, T.L.. Savell, J.W., Consumer evaluation of beef of known categories of tenderness. Journal of Animal Science 75:6 (1997), 1521–1524.
10. Bueno, M., Resconi, V.C., Campo, M.M., Cacho, J., Ferreira, V., Escudero, A., Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat. Food Chemistry 129:4 (2011), 1909–1918.
11. Burdock, G.A., Fenaroli, G., Fenaroli's handbook of flavor ingredients. 2010, CRC Press/Taylor & Francis Group, Boca Raton.
12. Calkins, C.R., Hodgen, J.M., A fresh look at meat flavor. Meat Science 77 (2007), 63–80 (1 SPEC. ISS.).
13. Campo, M.M., Nute, G.R., Hughes, S.I., Enser, M., Wood, J.D., Richardson, R.I., Flavour perception of oxidation in beef. Meat Science 72:2 (2006), 303–311.
14. Charley, H., Weaver, C., Foods: A scientific approach: Merrill. 1998.
15. Crouse, J.D., The effects of breed, sex, slaughter weight, and age on lamb flavor. Food Technology 37:5 (1983), 264–268.
16. Desimone, T.L., Acheson, R.A., Woerner, D.R., Engle, T.E., Douglass, L.W., Belk, K.E., Nutrient analysis of the beef alternative merchandising cuts. Meat Science 93:3 (2013), 733–745.
17. Devezeaux de Lavergne, M., Derks, J.A.M., Ketel, E.C., de Wijk, R.A., Stieger, M., Eating behaviour explains differences between individuals in dynamic texture perception of sausages. Food Quality and Preference 41 (2015), 189–200.
18. Di Monaco, R., Su, C., Masi, P., Cavella, S., Temporal dominance of sensations: A review. Trends in Food Science & Technology 38:2 (2014), 104–112.
19. Evrendilek, G.A., Tok, F.M., Soylu, E.M., Soylu, S., Inactivation of Penicillum expansum in sour cherry juice, peach and apricot nectars by pulsed electric fields. Food Microbiology 25:5 (2008), 662–667.
20. Faridnia, F., Ma, Q.L., Bremer, P.J., Burritt, D.J., Hamid, N., Oey, I., Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles. Innovative Food Science and Emerging Technologies 29 (2015), 31–40.
21. Gasperi, F., Biasioli, F., Gallerani, G., Fasoli, S., Piasentier, E., Training of a sensory panel for quantitative descriptive analysis of lamb meat. Italian Journal of Food Science 17:3 (2005), 255–268.
22. Gudmundsson, M., Hafsteinsson, H., Effect of electric field pulses on microstructure of muscle foods and roes. Trends in Food Science & Technology 12 (2001), 122–128.
23. Hansen, E., Juncher, D., Henckel, P., Karlsson, A., Bertelsen, G., Skibsted, L.H., Oxidative stability of chilled pork chops following long term frozen storage. Meat Science 68:3 (2004), 479–484.
24. Huang, T.-C., Ho, C.-T., Flavors and flavor generation of meat products. Handbook of Meat and Meat Processing, 2nd ed., 2012, CRC Press, 107–138.
25. Jaeger, H., Balasa, A., Knorr, D., Food industry applications for pulsed electric fields. Vorobiev, E., Lebovka, N.I., (eds.) Electrotechnologies for extraction from food plants and biomaterials, 2008, Springer Science and Business Media, LLC., New York, NY, USA, 180–216.
26. Jager, G., Schlich, P., Tijssen, I., Yao, J., Visalli, M., de Graaf, C., Stieger, M., Temporal dominance of emotions: Measuring dynamics of food-related emotions during consumption. Food Quality and Preference 37 (2014), 87–99, 10.1016/j.foodqual.2014.04.010.
27. Kim, Y.H.B., Frandsen, M., Rosenvold, K., Effect of ageing prior to freezing on colour stability of ovine longissimus muscle. Meat Science 88:3 (2011), 332–337.
28. Koutsidis, G., Elmore, J.S., Oruna-Concha, M.J., Campo, M.M., Wood, J.D., Mottram, D.S., Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning. Meat Science 79:2 (2008), 270–277.
29. Labbe, D., Schlich, P., Pineau, N., Gilbert, F., Martin, N., Temporal dominance of sensations and sensory profiling: A comparative study. Food Quality and Preference 20:3 (2009), 216–221.
30. Ladeira, M.M., Santarosa, L.C., Chizzotti, M.L., Ramos, E.M., Neto, O.R.M., Oliveira, D.M.. Ribeiro, J.S., Fatty acid profile, color and lipid oxidation of meat from young bulls fed ground soybean or rumen protected fat with or without monensin. Meat Science 96:1 (2014), 597–605.
31. Lenfant, F., Loret, C., Pineau, N., Hartmann, C., Martin, N., Perception of oral food breakdown. The concept of sensory trajectory. Appetite 52:3 (2009), 659–667, 10.1016/j.appet.2009.03.003.
32. López Del Castillo-Lozano, M., Delile, A., Spinnler, H.E., Bonnarme, P., Landaud, S., Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures. Applied Microbiology and Biotechnology 75:6 (2007), 1447–1454.
33. Lopp, A., Weber, H., Untersuchungen zur Optimierung der Zartheit von Rindfleisch. Fleischwirtschaft 85 (2005), 111–116.
34. Ma, Q.L., Hamid, N., Bekhit, A.E.D., Robertson, J., Law, T.F., Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC–MS) analysis of aroma compounds in cooked beef using response surface methodology. Microchemical Journal 111 (2013), 16–24.
35. Maarse, H., Visscher, C.A., Volatile compounds in food: Qualitative and quantitative data. 1989, TNO-CIVE Food Analysis Institute, The Netherlands.
36. MacFie, H.J., Bratchell, N., Greenhoff, K., Vallis, L.V., Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies 4:2 (1989), 129–148.
37. Machiels, D., Istasse, L., Evaluation of two commercial solid-phase microextraction fibres for the analysis of target aroma compounds in cooked beef meat. Talanta 61:4 (2003), 529–537.
38. Machiels, D., Istasse, L., Van Ruth, S.M., Gas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls. Food Chemistry 86:3 (2004), 377–383 ( http://doi.org/10.1016/j.foodchem.2003.09.011).
39. Madruga, M.S., Stephen Elmore, J., Dodson, A.T., Mottram, D.S., Volatile flavour profile of goat meat extracted by three widely used techniques. Food Chemistry 115:3 (2009), 1081–1087.
40. Martínez-Cerezo, S., Sañudo, C., Panea, B., Olleta, J.L., Breed, slaughter weight and ageing time effects on consumer appraisal of three muscles of lamb. Meat Science 69:4 (2005), 797–805.
41. Maughan, C., Tansawat, R., Cornforth, D., Ward, R., Martini, S., Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle. Meat Science 90:1 (2012), 116–121.
42. Meillon, S., Viala, D., Medel, M., Urbano, C., Guillot, G., Schlich, P., Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference. Food Quality and Preference 21:7 (2010), 732–740.
43. Milani, E.A., Alkhafaji, S., Silva, F.V.M., Pulsed electric field continuous pasteurization of different types of beers. Food Control 50 (2015), 223–229.
44. Monrozier, R., Danzart, M., A quality measurement for sensory profile analysis the contribution of extended cross-validation and resampling techniques. Food Quality and Preference 12:5-7 (2001), 393–406, 10.1016/S0950-3293(01)00030-1.
45. Monsón, F., Sañudo, C., Sierra, I., Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef. Meat Science 71:3 (2005), 471–479.
46. Morton, J.D., Bickerstaffe, R., Kent, M.P., Dransfield, E., Keeley, G.M., Calpain-calpastatin and toughness in M. longissimus from electrically stimulated lamb and beef carcasses. Meat Science 52:1 (1999), 71–79.
47. Mottram, D.S., Flavour formation in meat and meat products: A review. Food Chemistry 62:4 (1998), 415–424.
48. Mottram, D.S., Nobrega, I.C.C., Formation of sulfur aroma compounds in reaction mixtures containing cysteine and three different forms of ribose. Journal of Agricultural and Food Chemistry 50:14 (2002), 4080–4086.
49. Nam, K.C., Ahn, D.U., Combination of aerobic and vacuum packaging to control lipid oxidation and off-odor volatiles of irradiated raw turkey breast. Meat Science 63:3 (2003), 389–395.
50. O'Dowd, L.P., Arimi, J.M., Noci, F., Cronin, D.A., Lyng, J.G., An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle. Meat Science 93:2 (2013), 303–309.
51. Panouillé, M., Saint-Eve, A., Déléris, I., Le Bleis, F., Souchon, I., Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread. Food Research International 62 (2014), 238–246.
52. Pethick, D.W., Banks, R.G., Hales, J., Ross, I.R., Australian prime lamb — A vision for 2020. International Journal of Sheep and Wool Science 54 (2006), 66–73.
53. Pineau, N., Schlich, P., Cordelle, S., Mathonnière, C., Issanchou, S., Imbert, A.. Köster, E., Temporal dominance of sensations: Construction of the TDS curves and comparison with time–intensity. Food Quality and Preference 20:6 (2009), 450–455.
54. Ponnampalam, E.N., Norng, S., Burnett, V.F., Dunshea, F.R., Jacobs, J.L., Hopkins, D.L., The synergism of biochemical components controlling lipid oxidation in lamb muscle. Lipids 49:8 (2014), 757–766.
55. Purriños, L., Franco, D., Carballo, J., Lorenzo, J.M., Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”. Meat Science 92:4 (2012), 627–634.
56. Reineccius, G., Flavor chemistry and technology. 2nd ed., 2005, CRC Press.
57. Rivas-Cañedo, A., Apeleo, E., Muiño, I., Pérez, C., Lauzurica, S., Pérez-Santaescolástica, C.. de la Fuente, J., Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources. Meat Science 93:2 (2013), 178–186.
58. Rochat, S., Chaintreau, A., Carbonyl odorants contributing to the in-oven roast beef top note. Journal of Agricultural and Food Chemistry 53:24 (2005), 9578–9585.
59. Rodrigues, J.F., Gonçalves, C.S., Pereira, R.C., Carneiro, J.D.S., Pinheiro, A.C.M., Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts. Journal of Dairy Science 97:8 (2014), 4733–4744.
60. Roldán, M., Antequera, T., Martín, A., Mayoral, A.I., Ruiz, J., Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins. Meat Science 93:3 (2013), 572–578.
61. Ruiz, J., Ventanas, J., Cava, R., Andrés, A., Garcı́a, C., Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Science 52:1 (1999), 19–27.
62. Schönfeldt, H.C., Naudé, R.T., Boshoff, E., Effect of age and cut on the nutritional content of South African beef. Meat Science 86:3 (2010), 674–683.
63. Siegmund, B., Pfannhauser, W., Changes of the volatile fraction of cooked chicken meat during chill storing: Results obtained by the electronic nose in comparison to GC-MS and GC olfactometry. European Food Research and Technology 208:5-6 (1999), 336–341.
64. Spanier, A.M., Flores, M., McMillin, K.W., Bidner, T.D., The effect of post-mortem aging on meat flavor quality in Brangus beef. Correlation of treatments, sensory, instrumental and chemical descriptors. Food Chemistry 59:4 (1997), 531–538.
65. St. Angelo, A.J., Koohmaraie, M., Crippen, K.L., Crouse, J., Acceleration of tenderization/inhibition of warmed-over flavor by calcium chloride-antioxidant infusion into lamb carcasses. Journal of Food Science 56:2 (1991), 359–362.
66. Stetzer, A.J., Tucker, E., McKeith, F.K., Brewer, M.S., Quality changes in beef complexus, serratus ventralis, vastus lateralis, vastus medialis, and longissimus dorsi muscles enhanced prior to aging. Journal of Food Science 73:1 (2008), S6–S10.
67. Suwandy, V., Carne, A., van de Ven, R., Bekhit, A.E.-D.A., Hopkins, D.L., Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus. Meat Science 100 (2015), 222–226.
68. Timmermans, R.A.H., Nierop Groot, M.N., Nederhoff, A.L., van Boekel, M.A.J.S., Matser, A.M., Mastwijk, H.C., Pulsed electric field processing of different fruit juices: Impact of pH and temperature on inactivation of spoilage and pathogenic micro-organisms. International Journal of Food Microbiology 173 (2014), 105–111.
69. Toepfl, S., Heinz, V., Knorr, D., High intensity pulsed electric fields applied for food preservation. Chemical Engineering and Processing: Process Intensification 46:6 (2007), 537–546.
70. Tzou-Chi, H., Chi-Tang, H., Flavors and flavor generation of meat products. Handbook of Meat and Meat Processing, 2nd ed., 2012, CRC Press, 107–138.
71. Varlet, V., Knockaert, C., Prost, C., Serot, T., Comparison of odor-active volatile compounds of fresh and smoked salmon. Journal of Agricultural and Food Chemistry 54:9 (2006), 3391–3401.
72. Vasta, V., Aouadi, D., Brogna, D.M.R., Scerra, M., Luciano, G., Priolo, A., Ben Salem, H., Effect of the dietary supplementation of essential oils from rosemary and artemisia on muscle fatty acids and volatile compound profiles in Barbarine lambs. Meat Science 95:2 (2013), 235–241.
73. Verma, S.P., Sahoo, J., Extension of shelf life of ground chevon during refrigerated storage by using ascorbic acid. Journal of Food Science and Technology 37:6 (2000), 565–570.
74. Yang, H.S., Lee, E.J., Moon, S.H., Paik, H.D., Ahn, D.U., Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef. Meat Science 88:2 (2011), 286–291.