Changes in meat quality and volatile flavor compounds profile in beef loin during dry-aging

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-08-01 DOI:10.1016/j.lwt.2024.116500

Qianqian Liu, Xuejing Gu, Rongxin Wen, Chengfeng Sun, Qianqian Yu

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Abstract

The objective of this study was to evaluate the effects of dry-aging on beef meat quality changes and flavor compound developments during dry-aging periods. The results showed increased pH and weight loss (P < 0.01), while decreased water content, drip loss, centrifugation loss, and cooking loss (P < 0.01) with dry-aging. The extension of dry-aging significantly improved shear force and myofibrillar protein fragmentation (P < 0.05) of beef loins. However, longer-term dry-aged (28 d) meat exhibited much lower a* values, and higher 2-thiobarbituric reactive substances and carbonyl content (P < 0.01) at the end of dry-aging and even subsequent display. A total of 62 volatile flavor compounds were detected with whole dry-aging periods, and aldehydes were the major potential contributors to cooked beef meat flavor. Principal component analysis indicated the difference in flavor compounds profiles between unaged and dry-aged beef. The content of Strecker aldehydes (2-methyl-butanal and 3-methyl-butanal), some acids, heterocyclic compounds, and ethyl acetate increased with the prolongation of dry-aging time. By combining partial least squares discrimination analysis, 34 compounds with variable importance projection (VIP) > 1 were screened as important aroma compounds changed during the dry-aging processing of beef.

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牛里脊肉在干陈过程中肉质和挥发性风味化合物含量的变化

本研究的目的是评估干窖藏对牛肉肉质变化和干窖藏期间风味化合物发展的影响。结果表明，干陈化会增加 pH 值和重量损失（P < 0.01），同时降低含水量、滴水损失、离心损失和蒸煮损失（P < 0.01）。延长干陈时间可明显改善牛里脊肉的剪切力和肌原纤维蛋白质破碎程度（P < 0.05）。然而，干腌时间较长（28 d）的肉在干腌结束甚至随后的展示过程中显示出更低的 a* 值、更高的 2-硫代巴比妥反应物质和羰基含量（P < 0.01）。在整个干窖藏期间共检测到 62 种挥发性风味化合物，醛类是造成熟牛肉风味的主要潜在因素。主成分分析表明，未腌制牛肉和干腌牛肉的风味化合物特征存在差异。斯特克醛（2-甲基丁醛和 3-甲基丁醛）、一些酸、杂环化合物和乙酸乙酯的含量随着干陈时间的延长而增加。通过偏最小二乘判别分析，筛选出 34 种重要度预测值（VIP）为 1 的化合物，它们是牛肉干陈加工过程中发生变化的重要香气化合物。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.