Chemical and Instrumental Analyses of Warmed‐Over Flavor in Beef

Abstract

Raw, freshly cooked, stored and recooked beef muscle samples were assessed by chemical, instrumental and sensory methods of analyses for flavor quality, with particular emphasis on warmed-over flavor (WOF). The character notes used by a trained sensory panel to describe WOF were cardboardy, rancid, stale, and metallic. Samples analyzed by direct gas chromatography utilizing either packed or fused silica capillary columns showed that compounds usually associated with lipid oxidation reactions could be used as marker compounds to follow the development of WOF. Of the many compounds that appeared to be markers, hexanal and 2,3-octanedione as well as total volatiles showed a highly significant degree of correlation when compared to sensory scores and 2-thiobar bituric acid (TBA) numbers. Many of the volatile compounds that were identified in WOF meat samples were also found in the distillates prepared for the TBA reaction.

Development of dietary fiber rich chicken meat patties using wheat and oat bran

“…A 9-point Hedonic scale (where 1 is dislike extremely and 9 is like extremely) was used to evaluate sensory attributes of patties. For estimating the saturated (SFA) and unsaturated fatty acids (USFA) and their ratio, total lipids from sample were extracted according to the method of Angelo et al (1987) and methyl esters were prepared by the method of Luddy et al (1968). Methyl esters of fatty acids were separated in a gas chromatograph (Nucon-5765, Mumbai, India) equipped with fl ame ionization detector.…”

A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts

“…The nature of the off-odor depends on the types of microorganisms growing and those will be determined by such factors as the temperature of storage and the nature of product (fresh, cured and comminuted). It is generally accepted that autoxidation of membrane of phospholipids is largely responsible for the development of off-odour [47] . However, Calkins and Hodgen [48] reported that diets high in polyunsaturated fatty acids may be contributing to the appearance of off-flavors in fresh beef muscles.…”

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

“…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.…”