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Formation of off-flavor from cattle hooves during heat treatment and application of proteolysis/glycation method to remove the off-flavor

文献类型： 外文期刊

作者： Zhang, Xiule 1 ; Fan, Xia 1 ; Wang, Hui 2 ; Zhang, Ting 3 ; Zhao, Di 1 ; Ye, Keping 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Nanjing 210095, Peoples R China

2.Xinjiang Hualing Agr Sci & Technol Dev Co Ltd, Urumqi 831400, Peoples R China

3.Xinjiang Acad Agr Sci, Inst Agroprod Storage & Proc, Urumqi 830091, Peoples R China

关键词： Cattle hooves; Off-flavor; Aroma recombination; Metabolomics; Proteolysis; Glycation

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 63 卷

页码：

收录情况： SCI

摘要： Cattle hooves have high levels of collagen, whereas the strong off-flavor reduces their consumption. This study compared the flavors and metabolite profiles of beef tendon (BT)/cattle hide (CH) collected from cattle hooves with beef shank (BS) to reveal the origin of off-flavor of cattle hooves and approach to remove the off-flavor using proteolysis and glycation treatments was further explored. Time-dependent increases in off-flavor and alkanesrelated signals (W3S) were found in BT and CH during heating. Nonanal was the predominant aldehyde and higher levels of alkanes were detected in BT and CH during heating. Aroma recombination assay confirmed that nonanal and higher levels of alkanes were the major contributors to the formation of off-flavor, and hexanal, octanal, and 1-octen-3-ol in BS reduced the unpleasant odor caused by nonanal. Proteolysis-glycation combined treatments showed the best effect inhibiting the off-flavor of BT and CH (compared to heating) by reducing the formation of nonanal (by up to 88.82%) and alkanes (by up to 94.79%).

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