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.

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