Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage

Drumm, Terri D; Spanier, A. M.

doi:10.1021/jf00002a023

Cited by 165 publications

(104 citation statements)

References 36 publications

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“…During oxidative degradation of unsaturated fatty acids, present in meat systems, undesirable flavour and odour occur, due to the formation of aldehydes, ketones and alcohols (Drumm and Spanier, 1991). In the present work, the trend observed in WOF values was consistent with the values of the antioxidant activity of the additives and packaging method (Tables 1, 4 and 5).…”

Section: Microorganismssupporting

confidence: 88%

The Effect of Rosemary, Sodium Erythorbate and Their Mixture and Packaging Method on the Quality of Turkey Meatballs

Karpińska-Tymoszczyk

2012

FSTR

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The effect of ground rosemary (R), sodium erythorbate (SE), a mixture of ground rosemary and sodium erythorbate (MIX) and packaging method (vacuum packaging and modified atmosphere packaging) on the quality of cooked turkey meatballs stored at 4℃ was investigated. The physicochemical and microbiological quality, and flavour attributes of turkey meatballs were determined. The investigated additives had varied effects on the colour stability of turkey meatballs. Rosemary was less effective as an antioxidant in turkey meatballs than sodium erythorbate, but when applied together with sodium erythorbate it inhibited lipid oxidation to a greater degree, particularly during modified atmosphere storage. Turkey meatballs with additives were characterized by a better microbial and sensory quality than control samples. Modified atmosphere packaging was more effective than vacuum packaging in maintaining the microbial and sensory quality stability of cooked turkey meatballs. However, vacuum packaging was more effective in preventing lipid oxidation in turkey meatballs.

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Section: Microorganismssupporting

confidence: 88%

The Effect of Rosemary, Sodium Erythorbate and Their Mixture and Packaging Method on the Quality of Turkey Meatballs

Karpińska-Tymoszczyk

2012

FSTR

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“…Similar results were reported for fresh beef, pork and fish (Morrissey and Apte, 1988), for chevon (Lamikanra and Dupuy, 1990), for salted and dried beef (Torres et al, 1989) and for cooked beef (Drumm and Spanier, 1991). The latter authors have also shown that hexanal concentration increases much faster than any other aldehyde during the storage of cooked beef (Figure 14.9).…”

Section: Hexanal and Other Carbonyl Compoundssupporting

confidence: 82%

“…Figure 14.9 Relationship between hexanal (main plot), and hexanaI and other volatiles (insert plot), and storage period of beef patties (Drumm and Spanier, 1991).…”

Section: Hexanal and Other Carbonyl Compoundsmentioning

confidence: 99%

Assessment of lipid oxidation and off-flavour development in meat and meat products

Shahidi¹

1994

Flavor of Meat and Meat Products

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“…16,17) Being a potential autoxidation product of linoleic acid, 18) 2-pentylfuran showed the highest ratio of concentration in warmed-over flavor beef to freshcooked beef, 19) and a higher relative concentration of 2-pentylfuran was detected in this study. Besides, dodecane and 2,4-decadienal were identified in cooked longissimus muscle from different breeds by Lu et al 6) For 3-methyl-1-butanol, it could give an olfactory sensation of fresh-cured pork flavor in short ripening process.…”

Section: Breedsupporting

confidence: 49%

Detection of flavor compounds in longissimus muscle from four hybrid pig breeds of Sus scrofa, Bamei pig, and Large White

Chen

Sui

Chen

2014

Bioscience, Biotechnology, and Biochemistry

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To detect the flavor quality and flavor compounds in raw longissimus muscle from four typical pig breeds: Sus scrofa × Bamei pig named F1 (group A), F1 × F1 (group B), F1 × Bamei pig (group C), and F1 × Large White (group D). The chemical compositions of longissimus muscles from four breeds were examined using headspace solid-phase microextraction/gas chromatography mass spectrometry method. Distinct differences for the same flavor compounds of longissimus muscles between different breeds were analyzed. Totally 64 flavor compounds shared in four groups, and 10 flavor compounds with significant difference among four groups (p < 0.05), including allyl butyrate, (Z)-2-penten-1-ol, 2,2-dimethyl-3-methyl oxirane, 2-pentylfuran, dodecane, 2,4-decadienal, vinylsilane, 3-methyl-1-butanol, (1-methyldecyl)-benzene, and dipropyl phthalate. Totally, 23–41 flavor compounds did not commonly exist in four groups, such as only as dibutyl isophthalate in group A; 6,10-dimethyl-5-9-undecadien-2 one, bis (2-trimethylsilyl) ethyl ester-malonic acid, heptadecane, 2,4,6-trimethyl pyridine, and diisooctyl adipate in group C alone; and 1,3-dimethylcyclopentanol, 2-octanone, and trimethylsilane in group D alone. While, no specific flavor compounds were identified in group B. All these flavor compounds covered 12 types of hydrocarbons, alcohols, aldehydes, hydroxybenzenes, acids, ketones, esters, sulfides, furans, alkenes, and pyrrole. Besides, we analyzed 14 flavor compounds with different flavors combining with previous studies. The flavor compounds in longissimus muscles might be closely related to the breeds, and the hybrid of S. scrofa × Bamei pig had the most flavor compounds in raw longissimus muscle.

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Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage

Cited by 165 publications

References 36 publications

The Effect of Rosemary, Sodium Erythorbate and Their Mixture and Packaging Method on the Quality of Turkey Meatballs

The Effect of Rosemary, Sodium Erythorbate and Their Mixture and Packaging Method on the Quality of Turkey Meatballs

Assessment of lipid oxidation and off-flavour development in meat and meat products

Detection of flavor compounds in longissimus muscle from four hybrid pig breeds of Sus scrofa, Bamei pig, and Large White

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