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J Food Sci

Title:		Effects of alpha-tocopherol on lactones in beef headspace during storage
Author(s):		Watanabe A; Imanari M; Higuchi M; Shiba N; Yonai M;
Address:		"Grazing and Meat Production Research Team, Tohoku Natl. Agricultural Research Center, Morioka, Iwate 020-0198, Japan. akiraw@affrc.go.jp"
Journal Title:		J Food Sci
Year:		2010
Volume:		75
Issue:		9
Page Number:		C774 - C778
DOI:		10.1111/j.1750-3841.2010.01870.x
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"We studied the effect of alpha-tocopherol (alpha-Toc) on the production of lactones, a desirable flavor in Wagyu beef (Japanese Black Cattle), in meat headspace. Fresh beef was minced and divided into 4 groups containing different alpha-Toc levels (1.9, 2.7, 6.1, and 10.7 mg/kg) or packed with oxygen absorber. After 10 d of storage at 2 degrees C, these samples were cooked in distilled water and rendered fat was collected. The headspace of the fat was analyzed with solid-phase microextraction combined with gas chromatography-mass spectrometry. The DB-17MS capillary column led to good separation of aliphatic lactones. Oxygen was important for the development of all lactones during storage. The amounts of gamma-octalactone and gamma-nonalactone decreased linearly with increasing alpha-Toc levels. The effect of alpha-Toc on delta-decalactone, delta-undecalactone, and delta-tetoradecalactone was weaker, and that on delta-hexadecalactone was ambiguous. These observations suggest that oxidation was necessary to develop the flavor of Wagyu beef, and warn that an excessive increase of alpha-Toc could reduce levels of positive flavor components, gamma-octalactone and gamma-nonalactone, in the headspace of Wagyu beef"
Keywords:		"Animals Cattle Colony Count, Microbial Food Preservation/*methods Gas Chromatography-Mass Spectrometry Lactones/*analysis Lipid Peroxidation Meat/*analysis Oxidation-Reduction Oxygen/metabolism Solid Phase Microextraction Taste Volatile Organic Compounds/;"
Notes:		"MedlineWatanabe, A Imanari, M Higuchi, M Shiba, N Yonai, M eng 2011/05/04 J Food Sci. 2010 Nov-Dec; 75(9):C774-8. doi: 10.1111/j.1750-3841.2010.01870.x"