« Previous AbstractCharacterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science    Next Abstract"Backbone and side chain NMR assignments and secondary structure calculation of the pheromone binding protein3 of Ostrinia nubilalis, an agricultural pest" »

Food Chem

Title:		Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation
Author(s):		Al-Dalali S; Li C; Xu B;
Address:		"School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China. Electronic address: baocaixu@163.com"
Journal Title:		Food Chem
Year:		2022
Volume:		20220304
Issue:
Page Number:		132629 -
DOI:		10.1016/j.foodchem.2022.132629
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study aimed to evaluate the effect of frozen storage on the changes in volatile aldehydes (VAs), volatile alcohols (VCs), lipid oxidation, and fatty acid composition of marinated roasted beef meat. Thirty VAs and VCs were identified in all meat samples by using headspace solid-phase microextraction-gas chromatography-mass spectrometry. The total concentrations of VAs increased with storage periods up to four months and gradually decreased. Whereas the total concentrations of VCs decreased with prolonged storage periods. The contents of thiobarbituric acid reactive substances and hexanal increased with prolonged storage periods in all samples until four months and then gradually decreased except the hexanal contents in the control sample (BS1), which showed an increase up to six months. Saturated and monounsaturated fatty acids decreased after storage in all samples except the control. By contrast, polyunsaturated fatty acids increased with prolonged storage in all samples. The correlation analysis showed the positive correlation of flavor compounds with fatty acids, E-nose, and sensory notes"
Keywords:		*Alcohols Aldehydes/analysis Animals Cattle Fatty Acids/chemistry Meat/analysis Solid Phase Microextraction *Volatile Organic Compounds/analysis Beef meat Correlation analysis Fatty acids profile Frozen storage Gc-ms Lipid oxidation Volatile aldehydes and;
Notes:		"MedlineAl-Dalali, Sam Li, Cong Xu, Baocai eng England 2022/03/18 Food Chem. 2022 Aug 15; 385:132629. doi: 10.1016/j.foodchem.2022.132629. Epub 2022 Mar 4"