| Title: | Effects of Process Parameters on the Quality of Suantang Beef |
| Author(s): | Liu F; Wang C; Li C; He L; Wang X; Zeng X; Dai Y; |
| Address: | "Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China. College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China. School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Suantang beef is a traditional delicious Chinese food cooked in Suantang (ST, a sour soup fermented by microorganisms). However, the impact of ST on beef quality is unclear, and the process of ST beef lacks unified technical standards. In the presented study, we found that the additional amount of salt, cooking time, meat thickness, and beef-ST ratio significantly affect the quality of ST beef. After optimization, it was found that when salt addition was 1%, cooking time was 3 min, meat thickness was 2 cm, and beef-ST ratio was 40%, the color determined by colorimeter, texture determined by texture analyzer, and sensory scores of beef cooked by ST were improved compared with boiled beef. ST decreased the pH value and cathepsin L activity of beef, increased the content of organic acid, and changed the protein composition of beef. ST made the beef have higher hardness, and have better chewiness and cohesion. At the same time, ST reduced the disagreeable odors of beef and improved beef flavor. In addition, 88 volatile compounds were detected in ST beef by HS-SPME/GC-MS. According to odor, threshold, and odor activity value (OAV), 24 critical aroma-active compounds were confirmed in ST beef. This study provides a basis for the potential industrialized production of ST beef" |
| Keywords: | Suantang beef aromaactive compounds process parameters texture volatile compounds; |
| Notes: | "PubMed-not-MEDLINELiu, Fangrui Wang, Chan Li, Cuiqin He, Laping Wang, Xiao Zeng, Xuefeng Dai, Yifeng eng QKHPTRC- GCC[2022]026-1/High-level innovative talents training project of Guizhou province/ Key Agricultural Project of Guizhou Province/Science and Technology Project of Guizhou Province/ QKHZC-[2021]YB184, QKHZC-[2021]YB278, QKHZC-[2021]YB142, QKHZC-[2019]2382 and QKHZC-[2016]2580/Key Agricultural Project of Guizhou Province/ QKHPTRC-[2020]5004), Qiankehe talents project ([2018]5781 and [2017]5788-11/Guizhou Science and Technology Program/ 31660010, 31870002 and 32260640/National Natural Science Foundation of China/ Switzerland 2022/11/27 Foods. 2022 Nov 11; 11(22):3585. doi: 10.3390/foods11223585" |
