| Title: | Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression |
| Author(s): | Song S; Tang Q; Hayat K; Karangwa E; Zhang X; Xiao Z; |
| Address: | "School of Perfume and Aroma Technology, Shanghai Institute of Technology, 200235 Shanghai, PR China. Department of Chemistry, COMSATS Institute of Information Technology, Abbottabad 22060, Pakistan. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214112 Jiangsu, PR China. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214112 Jiangsu, PR China. Electronic address: xmzhang@jiangnan.edu.cn" |
| DOI: | 10.1016/j.meatsci.2013.11.008 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "Effects of different pretreatments of tallow on flavour precursor development and flavour profiles of beef flavours (BFs) were evaluated. Analysis of free fatty acids and volatiles of tallow by GC and GC-MS indicated that the enzymatic hydrolyzed-thermally oxidized tallow formed the most characteristic flavour precursors compared with others. The results of descriptive sensory analysis confirmed that beef flavour 4 from enzymatic hydrolyzed-thermally oxidized tallow had the strongest beefy, meaty and odour characteristics, followed by beef flavour 2 from oxidized tallow. Electronic nose data confirmed the accuracy of the sensory analysis results. The correlation analysis of 51 volatile compounds in tallow and sensory attributes of BFs showed that some compounds, especially aldehydes, made a significant contribution to sensory attributes. Correlation analysis of free fatty acids and sensory attributes through partial least squares regression (PLSR) confirmed that the moderate enzymatic hydrolysis-thermal oxidation pretreatment of tallow was necessary to achieve the characteristic beef flavour" |
| Keywords: | Adult Animals Cattle Fats/*chemistry Fatty Acids/analysis Female Food Handling/*methods Gas Chromatography-Mass Spectrometry Hot Temperature Humans Hydrolysis Least-Squares Analysis Male Meat/*analysis Middle Aged Odorants/*analysis Oxidation-Reduction *T; |
| Notes: | "MedlineSong, Shiqing Tang, Qi Hayat, Khizar Karangwa, Eric Zhang, Xiaoming Xiao, Zuobing eng Research Support, Non-U.S. Gov't England 2013/12/18 Meat Sci. 2014 Mar; 96(3):1191-200. doi: 10.1016/j.meatsci.2013.11.008. Epub 2013 Nov 13" |
