Characteristics of volatile flavor components in stewed meat and meat broths prepared with repeatedly used broths containing star anise

Qin, Yan-xiu; Cai, Dandan; Zhang, Danni; Liu, Yuan; Lai, Keqiang

doi:10.1007/s11694-019-00322-1

Cited by 17 publications

(18 citation statements)

References 23 publications

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“…Some studies found that the seasonings created an enticing aroma during stewing and removed the undesirable odour in raw meat. Qin et al [ 4 ] reported that a total of 37 volatile compounds were identified in stewed meat broths and the main volatile compounds, such as anethole, eucalptol, linalool, terpinen-4-ol, alpha-terpineol, and cedrol, may originate from star anise. More hexadecanal, octadecanal, and 9-octadecenal were present in soy sauce-stewed pork than in those water-boiled pork, and only 3,5-dimethyl- trans -1,2,4-trithiolane was detected in soy sauce-stewed pork [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

Han

Zhang

Fauconnier

2021

Foods

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The study aimed to investigate the influence of seasoning formulations (SP1: water; SP2: water and salt; SP3: water, salt and spices; SP4: water, salt, spices and soy sauce; SP5: water, salt, spices, soy sauce, sugar; SP6: water, salt, spices, soy sauce, sugar and cooking wine) on the volatile profiles and sensory evaluation of stewed pork. Volatile compounds were extracted using solid phase microextraction (SPME), then analysed by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and two-dimensional gas chromatographic combined with time-of-fight mass spectrometry (GC × GC-TOFMS). The results revealed that the most abundant volatile compounds, especially aldehydes, were presented in the stewed pork using SP1 and SP2. This indicated that the stewed pork with water and salt could promote lipid oxidation and amino acid degradation. As revealed by principal component analysis (PCA), the stewed pork samples with SP3 were located on the opposite side of that with SP4, SP5, and SP6 in the first and third principal component (PC1-PC3), which indicated that the overall flavour formed by adding spices was significantly different from that of adding soy sauce, sugar, and cooking wine. Sensory evaluation showed that stronger spicy, caramel, and soy sauce odour were present in samples SP3, SP4, SP5, and SP6. This study has indicated that the addition of food seasoning had a positive effect on flavour profiles of stewed pork, particularly for salt and spices.

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Section: Introductionmentioning

confidence: 99%

Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

Han

Zhang

Fauconnier

2021

Foods

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“…Qin et al. (2019) reported that the main volatile alcohols in stewed meat broths were linalool, terpinen‐4‐ol, alpha ‐terpineol, and cedrol, which these compounds may originate from star anise.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

Al-Dalali

Liu

2021

Journal of Food Biochemistry

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Marinating is a Chinese meat‐processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. In this study, beef meats were marinated in different seasoning recipes, including marinade solution of water as control (BS1), marinade solution consisting of water and 2% salt (BS2), marinade solution consisting of water, 2% salt, and 0.5% sugar (BS3), and marinade solution consisting of water, 2% salt, 0.5% sugar, 0.5% soy sauce, and spices (BS4). The effects of different marinade solutions through the tumbling on the flavor profile of roasted beef meat were comprehensively analyzed via chemical and sensory analysis. A total of 82 volatile flavor compounds were identified. Among them, 36 compounds were identified in BS1, 40 compounds in BS2, 46 compounds in BS3, and 64 compounds in BS4. Besides, 4 compounds showed high odor activity values (OAVs) in marinated samples, including decanal, trans‐2‐decenal, linalool, and nonanal. The metal oxide sensors of E‐nose distinguished the differences among the different marinated samples. Marinated beef samples BS2 and BS3 showed a significant increase in the values of thiobarbituric acid reactive substances (TBARS). In contrast, marinated beef sample BS4 significantly reduced TBARS value to 4.11 µg MDA/kg beef. It can be concluded that using this different seasoning processing enhances the aroma profile and provides a reference for the production of marinated meat products. Practical applications Marinating is a Chinese meat‐processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. Processing beef meat with different marinade solutions could enhance its aroma profile. Therefore, this study aimed to evaluate the effect of marination in different marinade solutions through the tumbling on the volatile flavor compounds of roasted beef meat using HS‐SPME‐GC‐MS and E‐nose. The obtained results from this study could enrich the theoretical knowledge of the flavor chemistry of marinated beef meat and provide a reference for the production of marinated meat products.

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“…Stewed duck products were prepared according to Qin et al. (2020) with some modifications. The tumble marinating time was 4 h, which is generally employed in practical stewing meat industrial production.…”

Section: Methodsmentioning

confidence: 99%

Study on the water state, migration, and microstructure modification during the process of salt‐reduced stewed duck

Kuang

et al. 2021

Journal of Food Science

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High salt content is one of the major problems for stewed products. To help address this issue, the effect of salt reduction on water migration in stewed ducks was investigated through diverse approaches, including water activity (Aw) and water-holding capacity (WHC) assay, as well as low-field nuclear magnetic resonance (LF-NMR) and scanning electron microscopy (SEM) observation. Our results showed that Aw value remained stable, while centrifugal loss decreased, and cooking loss increased significantly (p < 0.05). The analysis of NMR indicated that, during the marinating stage, the proportion of immobilized water increased from 86.86%-89.66% (sodium chloride group) and 90.51% (saltreduced group), respectively. After 2 h, the free water content became 0, and then became stable until the end of marinating. In the stewing stage, at the beginning 20 min, relaxation time of immobilized water decreased to about 35 ms and the ratio of immobilized water significantly reduced (p < 0.05) by 5.38% (sodium chloride group) and 5.95% (salt-reduced group), respectively. Free water peak was detected upon stewing of 10 min, and 20 min later, there was no significant difference in the proportion of free water (p > 0.05). In general, no significance was observed in water behavior and microstructure of stewed duck meat between the salt reduction group and sodium chloride group. In addition, SEM analysis revealed that marinating could expand the muscle fiber gap to accommodate more immobilized water. However, the fiber was looser at the initial stage of stewing and then became more compact. Practical Application: This work demonstrates potentially feasible to produce salt-reduced duck products.

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Characteristics of volatile flavor components in stewed meat and meat broths prepared with repeatedly used broths containing star anise

Cited by 17 publications

References 23 publications

Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

Study on the water state, migration, and microstructure modification during the process of salt‐reduced stewed duck

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