Comparison between the Volatile Compounds and Physicochemical and Sensory Characteristics of Reverse-Seared and Conventionally Seared Beef Steaks

Abstract

This study was conducted to determine the effect of heat treatment (searing and reverse searing) on the volatile components and physicochemical and sensory characteristics of beef tenderloin. In reverse-seared steaks (RSSs), the loss rate was lower than in seared steak (SS), and several free amino acids (glutamic acid, glycine, histidine, and anserine) were increased, while a decrease in fatty acids (FAs) and volatile compounds (VCs) was observed. The VCs were identified as 24 compounds: 11 aldehydes, 5 alcohols, 1 ketone, 1 furan, and 6 aliphatic hydrocarbons. Hexanal was the predominant aldehyde, followed by pentanal and heptanal in both groups. Among the VCs with significant differences, only hexadecanal and 2,3-octanedione were increased in RSSs. During texture profile analysis (TPA), it was found that the characteristics of hardness, chewiness, and gumminess were lower in RSSs, which resulted in a higher score in the sensory evaluation. In conclusion, it was confirmed that the reverse searing method reduced the formation of meat flavor more than the searing method due to the limited Maillard reaction it caused. However, the mild heat treatment in the reverse searing process caused a remarkable increase in the appearance, texture, and amino acid content, which positively influenced the flavor.

The effect of sealing process on the textural and sensory properties and protein profile of cooked meat

“…Similarly, Lee et al . (2022) found that no significant difference in springiness and cohesiveness between seared and reverse‐seared steaks. Similar to the present study results, Duma‐Kocan et al .…”

“…This result is probably related to the change of meat surface colour as a result of non‐enzymatic browning reactions such as caramelisation and Maillard due to sealing process. Similar results have been reported in many studies dealing with the effect of sealing on colour of meat (Rodas‐González et al ., 2015; Yoo et al ., 2020; Lee et al ., 2022). Indeed, the sealing process had a significant effect ( P < 0.01) on the outer surface colour of the samples.…”

“…Despite these changes in the hardness values with the sealing application, no statistically significant differences (P > 0.05) were found between the springiness, cohesiveness, and chewiness values of the control group beef cooked in the oven without sealing and the beef cooked in the oven after being sealed in a griddle pan up to different internal temperatures (20, 30, and 40 °C). Similarly, Lee et al (2022) found that no significant difference in springiness and cohesiveness between seared and reverse-seared steaks. Similar to the present study results, Duma-Kocan et al (2019) [31] also reported that the springiness and cohesiveness values of pork Longissimus dorsi muscles were not affected by cooking at different temperatures.…”

“…Another possible reason is that the Maillard reaction products that emerged during sealing showed antioxidant activity, causing no statistical difference between the TBARS values of the samples. Lepper-Blilie et al (2014) reported that the products formed as a result of the Maillard reaction in the meat at cooking temperatures of 90 °C and above act as antioxidants.…”

Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes

“…Zhao et al [10] examined the dynamic changes in the volatile chemicals and physicochemical properties (gel strength, whiteness, and hardness) of tilapia sausage in the fermentation process and found that the main physical indexes and typical volatile compounds were both significantly enhanced after fermentation. Lee et al [11] showed that the effect of mild heat treatment of beef tenderloin reduced the formation of meat aroma but caused a remarkable increase in appearance and texture. Compared with the determination of volatiles, the analysis of quality indicators is relatively convenient.…”