最终pH值对熟化牛肉烤制和再加热后氧化稳定性和热过味的影响

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-02-28 DOI:10.1016/j.ijgfs.2025.101140

Cecylyana Leite Cavalcante , Milagros Maribel Coaguila Gonza , Beatriz Garcia Lopes , Taciana Villela Savian , Alan Giovanini de Oliveira Sartori , Jair Sebastião da Silva Pinto , Carmen Josefina Contreras Castillo

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引用次数: 0

摘要

本研究旨在探讨不同pH范围[pH <；5.8(正常);5.8≤pH <；6.2(中级);和pH≥6.2（高）]对发酵28天的腰最长牛肉牛排脂质氧化的影响，烤或烤-冷却和再加热。牛排被切开，真空包装，并在2°C的真空下陈化。主要结果是，正常pHu的鲜肉比其他pHu范围内的鲜肉具有更高的硫代巴比妥酸活性物质值。因此，经过烧烤冷却和再加热，苯甲醛（氨基酸、脂肪酸和其他醛的热降解产物）的浓度在正常pHu的肉中较高，而在高pHu的肉中较低。总的来说，我们的结果有助于了解在烧烤-冷却和再加热后肉类中pHu变化对脂质氧化和加热过味的影响。

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Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating

This study aims to explore the effects of different pHu ranges [pH < 5.8 (normal); 5.8 ≤ pH < 6.2 (intermediate); and pH ≥ 6.2 (high)] on lipid oxidation in steaks of Longissimus lumborum beef aged for up to 28 days that were grilled or grilled-chilled and reheated. The steaks were cut, vacuum-packed, and aged under vacuum at 2 °C. As major results, the fresh meat with normal pHu showed statistically higher thiobarbituric acid reactive species values than the meat within the other pHu ranges. Accordingly, after grilling-chilling and reheating, the concentration of benzaldehyde, which is a product from thermal degradation of amino acids, fatty acids and other aldehydes, was higher in the meat with normal pHu and lower in the meat with high pHu. Overall, our results contribute to the knowledge of the effects of pHu variations on lipid oxidation and warmed-over flavour in meat after grilling-chilling and reheating.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.