Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef

文献类型： 外文期刊

第一作者： Ren, Yimeng

作者： Ren, Yimeng;Shi, Yujie;Bai, Yueyu;Li, Jing;Ren, Yimeng;Zhou, Longzhu;Shi, Yujie;Yu, Yanan;Xing, Weihai;Zhao, Qingyu;Zhang, Junmin;Li, Jing;Tang, Chaohua

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关键词： Instant-boiling; Beef slices; Lipidomics; Unsaturated fatty acids; Volatilomics; Correlation analysis

期刊名称：HELIYON （ 影响因子：3.6； 五年影响因子：3.9 ）

ISSN：

年卷期： 2024 年 10 卷 16 期

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收录情况： SCI

摘要： Beef flavor profiles are strongly influenced by cooking methods and lipid composition. However, the effect of instant-boiling on the aroma of different beef slices was unclear. This study investigated the lipid profiles and instant-boiling volatile profiles of chuck tender (M. Supraspinatus), sirloin (M. Longissimus dorsi) and silverside (M. Biceps femoris). Quantitative lipidomics identified 336 lipid molecular species, of which 84-112 were quantitatively different among the three beef slices. Sirloin had lower phosphatidylcholine, phosphatidylinositol, phosphatidylglycerol and free fatty acids than chuck tender and silverside. The unsaturated fatty acid acyl chains in phosphatidylethanolamine differed significantly. Solid phase microextraction-gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) identified hexanal, octanal, nonanal, decanal, (E)2-octenal, (E)-2-nonenal, (E)-2-undecenal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 1-octen-3ol, 2-pentylfuran and acetoin as the aroma-active compounds of instant-boiled beef. Unsaturated free fatty acids and phosphatidylglycerols with unsaturated fatty acid residues positively correlated with the aroma-active compounds and might be crucial in flavor differences among the three beef slices. These findings provide greater understanding of the lipid and instant-boiling aroma-active compound profiles in chuck tender, sirloin and silverside, and reflect the suitability of different beef slices for instant-boiling from the aroma perspective.

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