« Previous AbstractEffects of alpha-tocopherol on lactones in beef headspace during storage    Next Abstract"Analysis of odorant-binding proteins in antennae of a geometrid species, Ascotis selenaria cretacea, which produces lepidopteran Type II sex pheromone components" »

Meat Sci

Title:		Effect of aging on volatile compounds in cooked beef
Author(s):		Watanabe A; Kamada G; Imanari M; Shiba N; Yonai M; Muramoto T;
Address:		"NARO Tohoku National Agricultural Research Center, 020-0198 Morioka, Iwate, Japan. Electronic address: akiraw@affrc.go.jp. Faculty of Agriculture, Iwate University, 020-8550 Morioka, Iwate, Japan. NARO Tohoku National Agricultural Research Center, 020-0198 Morioka, Iwate, Japan"
Journal Title:		Meat Sci
Year:		2015
Volume:		20150416
Issue:
Page Number:		12 - 19
DOI:		10.1016/j.meatsci.2015.04.004
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Volatiles in the headspace of beef cooked at 180 degrees C were analyzed using solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS), and the effects of aging were evaluated. Seventy volatile substances including non-aromatic, homocyclic, and heterocyclic compounds were identified. A significant positive regression model for storage could be adopted for toluene, benzeneacetaldehyde, 2-formylfuran, pyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-acetylthiazole, and 2-formyl-3-methylthiophene. Increases in the quantity of these compounds, with the exception of toluene, suggest the importance of the Strecker and Maillard reactions in cooked meat previously aged under vacuum conditions. As such, the aging process may lead to an increase not only in the amount of compounds related to the taste of meat, but also in the quantity of odor-active compounds. The increased quantity of toluene during storage seemed to be influenced by lipid oxidation"
Keywords:		"Animals Cattle Cooking *Food Handling Food Storage *Hot Temperature Humans Lipid Peroxidation Odorants/*analysis Red Meat/*analysis *Taste Toluene/analysis Volatile Organic Compounds/*analysis 2, 3-Dimethylpyrazine (PubChem CID: 22201) 2, 6-Dimethylpyrazine;"
Notes:		"MedlineWatanabe, A Kamada, G Imanari, M Shiba, N Yonai, M Muramoto, T eng Research Support, Non-U.S. Gov't England 2015/04/29 Meat Sci. 2015 Sep; 107:12-9. doi: 10.1016/j.meatsci.2015.04.004. Epub 2015 Apr 16"