Volatile compound characterization of modified atmosphere packaged ground beef held under temperature abuse

Lyte, Joshua M.; Legako, J. F.; Martin, J. N.; Thompson, Leslie; Surowiec, Kazimierz; Brooks, J. C.

doi:10.1016/j.foodcont.2015.04.041

Cited by 15 publications

(14 citation statements)

References 33 publications

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“…It is known that hexanal has been used as an indicator of meat degradation and is related to the shelf life of this product. 37,38 The most pronounced difference in the formation of hexanal and heptanal after 24 h for MPL7 when compared to C, with a reduction of 95.6% and 90.4% of peak area, respectively, corroborated the results of antioxidant activity of biopolymers determined by the DPPH assay, with a more intense antioxidant activity in the first 6 h of reaction, which decreased and remained constant in the last 18 h.…”

Section: Identification Of Volatile Compoundssupporting

confidence: 68%

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Control of lipid oxidation in ground meat by using whey protein isolate active biopolymers with lignin microparticles

et al. 2021

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This study aimed to evaluate the antioxidant activity of whey protein isolate (WPI) films containing different lignin microparticle (LMP) concentrations (0, 0.25, 0.50 and 0.75% w/w) during 4 days of storage at 4°C. The antioxidant activity was determined, and the effect of the active films on the prevention of oxidation in ground meat (Biceps femoris) was investigated by the identification of volatile compounds through gas chromatography coupled to a mass spectrometer (GC–MS), thiobarbituric acid reactive substance (TBARS) values, myoglobin redox forms and instrumental colour. An increase in the antioxidant activity was observed for the films as a function of the LMP concentration. A reduction of TBARS values was observed for the treatments with LMP. No significant differences were observed for the myoglobin redox forms. The use of 0.50% w/w of LMP in WPI‐based films can provide antioxidant properties to the material under the conditions studied, allowing its use for controlling the lipid oxidation in ground meat.

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Section: Identification Of Volatile Compoundssupporting

confidence: 68%

“…In addition, lower values remained throughout the period for the active films, with significantly smaller areas for hexanal at the end of the study (Figure 3). It is known that hexanal has been used as an indicator of meat degradation and is related to the shelf life of this product 37,38 …”

Section: Resultsmentioning

confidence: 99%

Control of lipid oxidation in ground meat by using whey protein isolate active biopolymers with lignin microparticles

et al. 2021

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“…Although with controversial use for two decades, low level use of carbon monoxide (CO) was approved as generally recognized as safe (GRAS) as an MAP gas for its reduction of metmyoglobin and maintenance in cherry-red color of meat in the retail packaging in the USA in 2004 (Jeong & Claus, 2011;Lyte, et al, 2016). In contrast with the CO use in meat industry, however, extremely limited data is available in literature on its application and benefits in fresh-cut fruits and vegetables.…”

Section: A N U S C R I P Tmentioning

confidence: 99%

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

Liang

Zhang

Bhandari

et al. 2017

Trends in Food Science & Technology

334

155

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Background Fresh-cut fruits and vegetables have gained much more attention worldwide in the past decades. Due to the increased awareness of consumers in sensorial and nutritional qualities of fresh-cut fruits and vegetables, as well as the serious concerns towards public health caused by foodborne outbreaks owing to inappropriate handling or preservation of fresh-cut fruits and vegetables, fresh-cut industry is in urgent need of new and improved technologies for shelf life extension.

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“…According to Lyte et al. (2016), 3‐hydroxy‐2‐butanone derived from glucose catabolism or oleic acid oxidation, and it could discriminate beef and pork as a volatile biomarker. In addition, δ‐decanolactone had sweet and creamy flavor, which enhanced the sense of milky and made contributions to pork broth.…”

Section: Resultsmentioning

confidence: 99%

“…According to F I G U R E 3 Aroma profiles of pork broth compared with aroma recombination. Results with different attributes were no significantly difference (p > 0.05) on the recombination model and original sample Lyte et al (2016), 3-hydroxy-2-butanone derived from glucose catabolism or oleic acid oxidation, and it could discriminate beef and pork as a volatile biomarker. In addition, δ-decanolactone had sweet and creamy flavor, which enhanced the sense of milky and made contributions to pork broth.…”

Section: Oavs Of the Odor-active Compoundsmentioning

confidence: 90%

Characterization of the key aroma compounds in pork broth by sensory‐directed flavor analysis

Chang

Wang

Chen

et al. 2021

Journal of Food Science

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The solvent‐assisted flavor evaporation, sensory evaluation, and partial least squares regression analysis were used to screen the relatively better flavor of pork broth among different stewing time (1, 2, 4, 6, and 8 h). A total of 48 volatile compounds were successfully characterized by gas chromatography‐mass spectrometry in the pork broth, which stewed for 4 h. The dominant volatiles were confirmed by aroma extract dilution analysis. Twenty‐seven odorants with flavor dilution factors between 2 and 1,024 were identified. Among them, odor activity values of 19 components were greater than or equal to 1. An aroma recombination test was performed, and a similar flavor (93.04 %) was simulated. Omission test further confirmed that 4‐hydroxy‐2,5‐dimethyl‐3(2H)‐furanone, hexanal, 1‐octen‐3‐ol, (E)‐2‐octenal, (E)‐2‐decenal, (E)‐2‐undecanal, (E, E)‐2,4‐decadienal, nonanoic acid, decanoic acid, 2‐heptanone, 3‐hydroxy‐2‐butanone, δ‐decanolactone, and 2‐acetylpyrrole were the key odorants of the aroma profile of pork broth. Practical Application Pork broth is popular in China, but lacks the study of its key aroma compounds, which restricts its industrial production. This study researched the optimum stewing time of pork broth and analyzed its key aroma compounds. Finally, the flavor profile can be obtained and understood. This study could provide a reference and further promote research on pork flavor.

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Volatile compound characterization of modified atmosphere packaged ground beef held under temperature abuse

Cited by 15 publications

References 33 publications

Control of lipid oxidation in ground meat by using whey protein isolate active biopolymers with lignin microparticles

Control of lipid oxidation in ground meat by using whey protein isolate active biopolymers with lignin microparticles

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

Characterization of the key aroma compounds in pork broth by sensory‐directed flavor analysis

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