| Title: | Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1 day and 21 days post-mortem storage |
| Author(s): | Ma QL; Hamid N; Bekhit AE; Robertson J; Law TF; |
| Address: | "School of Applied Sciences, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand" |
| DOI: | 10.1016/j.meatsci.2012.05.006 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "This research was carried out to determine the effects of pre-rigor injection of beef semimembranosus muscle with nine proteases from plant and microbial sources, on the volatile profile of cooked beef after 1 day and 21 days post-mortem (PM) storage using Solid-phase microextraction gas chromatography mass spectrometry analysis. A total of 23 aldehydes, 5 ketones, 3 furans, 8 nitrogen and sulphur compounds, 4 alkanes, 7 alcohols and 6 terpenes were detected. Eleven volatile compounds characteristic of ginger flavour were detected in zingibain-treated meat. Benzaldehyde significantly increased (p<0.05) only in kiwifruit juice (KJ), fungal 31 protease and Asparagus protease (ASP) treated samples from 1 day to 21 days PM storage. A significant increase (p<0.05) in 3-methylbutanal was observed in KJ, bacterial and fungal protease treated samples at 21 days PM storage. Treatments with bromelain, papain, ASP, actinidin, and KJ (except KJ 21 days) proteases resulted in flavour profiles closer to that of the control beef sample" |
| Keywords: | "Animals Animals, Inbred Strains Bacterial Proteins/metabolism Cattle Flame Ionization Flavoring Agents/metabolism Food Additives/*metabolism *Food Storage Gas Chromatography-Mass Spectrometry Hot Temperature Meat/*analysis Muscle Proteins/*metabolism Musc;" |
| Notes: | "MedlineMa, Q L Hamid, N Bekhit, A E D Robertson, J Law, T F eng Research Support, Non-U.S. Gov't England 2012/06/12 Meat Sci. 2012 Dec; 92(4):430-9. doi: 10.1016/j.meatsci.2012.05.006. Epub 2012 May 17" |
