Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration
文献类型： 外文期刊
第一作者： Xiang, Can
作者： Xiang, Can;Li, Shaobo;Liu, Huan;Liang, Ce;Fang, Fei;Zhang, Dequan;Wang, Zhenyu
作者机构：
关键词： chilling rate; refrigeration; volatile and non-volatile compound; raw lamb meat
期刊名称：FOODS （ 影响因子：4.35； 五年影响因子：4.957 ）
ISSN：
年卷期： 2021 年 10 卷 11 期
页码：
收录情况： SCI
摘要： The aim of this study was to investigate the effect of chilling rate (1.44, 22.2, and 32.4 & DEG;C/h) on the evolution of volatile and non-volatile compounds in raw lamb meat during refrigeration (1, 24, 72, and 120 h). Through orthogonal projection to latent structure-discriminant analysis, the calculation of odor activity values (OAV > 1) and taste activity values (TAV > 1) analysis, 1-octen-3-ol, (E, E)-2,4-decadienal, nonanal, hexanal, nona-3,5-dien-2-one, 2,3-octanedione, hexanoic acid, 1-nonen-4-ol, aspartate (Asp), Glutamic Acid (Glu), 5 & PRIME;-GMP, 5 & PRIME;-IMP, and 5 & PRIME;-AMP were regarded as differential flavor or taste compounds for raw meat undergone different chilling rates. With a rapid chilling rate at 24 h after slaughter, the contribution of 1-octen-3-ol decreased, but (E, E)-2,4-decadienal increased. Moreover, at 24 h post-mortem, the equivalent umami concentration of Asp, Glu, 5 & PRIME;-GMP, 5 & PRIME;-IMP and 5 & PRIME;-AMP in raw meat were significantly lower at a chilling rate of 1.44 & DEG;C/h than 32.4 & DEG;C/h (p < 0.05). Conclusively, under the rapid chilling rate, more fatty odor and umami compounds accumulated in 24 h aged meat.
分类号：
- 相关文献
作者其他论文 更多>>
-
Reforestation practices have varied the resilience of nosZ-type denitrifier communities: A 40-year soil chronosequence study
作者：Xiao, Haoyan;He, Lulu;Wang, Zhenyu;Fu, Yanrong;Wan, Xiaohua;Huang, Zhiqun;Yu, Hanxia;Xiao, Haoyan;Wang, Juntao;Wang, Juntao;Reynolds, Jason K.
关键词：Forest chronosequence; Microbial diversity; N 2 O emissions; nosZ -type denitrifiers; Resilience; Secondary forest
-
Investigating the metabolism of four sulfonamides in grass carp via HPLC-MS for screening candidate materials of matrix reference material
作者：Zhang, Chaoying;Niu, Bingjie;Fang, Jianhui;Mu, Yingchun;Li, Jincheng;Liu, Huan;Zhang, Chaoying;Niu, Bingjie;Fang, Jianhui;Mu, Yingchun;Li, Jincheng;Liu, Huan;Niu, Bingjie;Fang, Jianhui;Li, Jincheng
关键词：Pharmacokinetics; Antibiotics; Quality control; Candidate materials; Matrix reference materials
-
Application of Nano-Titanium Dioxide in Food Antibacterial Packaging Materials
作者：Li, Jiarui;Zhang, Dequan;Hou, Chengli
关键词：nano-titanium dioxide; food packaging; antimicrobial; reactive oxygen species; photocatalytic
-
Effects of different raw materials on bacterial community and flavor compounds in fermented red sour soup
作者：Zhang, Xin;Du, Ming;Wang, Zhenyu;Zhang, Xin;Ye, Shuhong;Du, Ming;Wang, Zhenyu;Xiong, Kexin;Xiong, Kexin
关键词：Red sour soup; Fermentation; Flavor substances; High-throughput sequencing; Flora structure; Lack of raw materials
-
Apoptosis and its role in postmortem meat tenderness: A comprehensive review
作者：Liu, Chongxin;Zhang, Dequan;Chen, Li;Huang, Caiyan;Blecker, Christophe;Huang, Caiyan;Zhao, Yingxin;Roy, Bimol C.;Bruce, Heather L.;Xiang, Can;Zhang, Yanyan
关键词：Meat tenderness; Myofibrillar proteins; Mitochondrial apoptosis pathway; Postmortem muscle
-
Biochar reversed antibiotic resistance genes spread in biodegradable microplastics and Cu co-contaminated soil by lowering Cu bio-availability and regulating denitrification process
作者：Wang, Zhenyu;Wang, Xuejiang;Xia, Siqing;Zhao, Jianfu;Wang, Zhenyu;Wang, Xuejiang;Xia, Siqing;Zhao, Jianfu;Sun, Ying
关键词：Soil remediation; Cu immobilization; PBAT microplastics; Nitrogen conversion; ARGs propagation; Microbial community
-
Analysis of bioactive substances in mutton and their effects on the quality of minced mutton
作者：Cheng, Chengpeng;Xie, Xinru;Li, Shaobo;Chen, Pengyu;Huang, Caiyan;Zheng, Xiaochun;Chen, Li;Zhang, Dequan
关键词：Mutton; Bioactive substances; Flavonoids; Calcium ions; Minced mutton quality
