Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures

Amalia, Lia; Yuliana, Nancy Dewi; Sugita, Purwantiningsih; Arofah, Desi; Syafitri, Utami Dyah; Windarsih, Anjar; Rohman, Abdul; Hamidi, Dachriyanus; Bakar, Nor Kartini Abu; Kusnandar, Feri

doi:10.1016/j.heliyon.2022.e10882

Cited by 7 publications

(9 citation statements)

References 43 publications

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“…Amalia et al . (2022) reported meatball's colour properties, such as lightness L * value, ranged from 55.16 ± 0.55 to 65.55 ± 0.68, redness a * varied from 3.59 ± 0.17 to 5.05 ± 0.10 and yellowness b * ranged from 14.73 ± 0.20 to 16.02 ± 0.20. Textural properties, hardness ranged from 979.01 ± 45.57 to 1334.59 ± 38.01; cohesiveness varied from 0.62 ± 0.01 to 0.68 ± 0.06.…”

Section: Resultsmentioning

confidence: 99%

Leveraging Indian pulse proteins for plant‐based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues

Penchalaraju,

Poshadri,

Swaroopa

et al. 2023

Int J of Food Sci Tech

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SummaryThe current study was designed to supersede the meat protein with pulse based proteins and to determine the suitability of the processing method for commercialization of plant protein meat analogues. The pulse protein concentrates (PPCs) were extracted from green gram, horse gram and cowpea using alkaline/isoelectric precipitation method. The pulse protein concentrates were subjected for physicochemical, morphological, GC‐MS and thermal analysis. The PPCs of green‐gram to horse‐gram to cowpea were used in the ratio of (20:20:20) T1, (30:15:15) T2 and (15:20:15) T3 to prepare deep‐fried meatballs. All the pulse protein concentrates exhibited collapsed and wrinkled surface. The horse gram protein concentrates exhibited the highest denaturation temperature (Td C°) 89.50 ± 2.57, and enthalpy (ΔH (J/g)) (287.73 ± 9.64) iterating better thermal stability compared to other samples. FTIR spectra indicated the presence of O‐H stretching wide bands for mutton deep fried meatballs (3321.22 cm‐1), plant‐based deep fried meatballs (3288.28 cm‐1) whereas, pulse protein concentrates in the region of (3275 cm‐1 to 3278 cm‐1). Two C‐H bands and the main secondary structural components such as α‐helix, β‐sheet, β‐turn, random coil of pulse protein concentrates were observed in the region of 1600 ‐1700 cm‐1. Amide N‐H bending (1400 – 1500 cm‐1) and the C‐O stretching bands (1000 – 1300 cm‐1) were observed for all the samples. The plant‐based deep‐fried meatball formulated at the ratio of 20:20:20 (T1) was closely related to the mutton deep‐fried meatballs in terms of organoleptic properties (color, texture, juiciness and overall acceptability), color properties (L* and b*) and textural properties such as hardness, adhesiveness, and cohesiveness. These findings will open new research horizons in this area and pave the way for the commercialization of meat substitutes, which will reduce the environmental impact and carbon footprint.

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Section: Resultsmentioning

confidence: 99%

Leveraging Indian pulse proteins for plant‐based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues

Penchalaraju,

Poshadri,

Swaroopa

et al. 2023

Int J of Food Sci Tech

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“…The aldehydes, alcohols, and some acids are the most abundant flavour families in cooked meat (Shi et al, 2019;Vilar et al, 2022). Many of the volatile compounds identified have been previously discussed in a review by Sohail et al (2022) or validated in recent studies conducted by Amalia et al (2022) and Pranata et al (2021). The majority of these compounds are derived from processes such as the Maillard reaction, lipid degradation, and the interaction between compounds produced during these reactions, all of which occur during cooking (Pranata et al, 2021).…”

Section: Volatile Compounds Identificationmentioning

confidence: 95%

“…Model validation was done with 1000 random permutations to identify the model's prediction accuracy and to assess the reliability of the model, as sometimes the model can suffer from overfitting problems from the training dataset (Song et al, 2021). The p-value obtained from the permutation test was 0.001, which indicates the model's validity (Eriksson et al, 2008;Amalia et al, 2022). Moreover, cross-validation was conducted to evaluate the reproducibility and predictive capability of the model.…”

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confidence: 99%

Volatile Compounds for Discrimination between Beef, Pork, and Their Admixture Using Solid-Phase-Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) and Chemometrics Analysis

Ahamed,

Seo,

Eom

et al. 2024

Food Sci Anim Resour

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This study addresses the prevalent issue of meat species authentication and adulteration through a chemometrics-based approach, crucial for upholding public health and ensuring a fair marketplace. Volatile compounds were extracted and analyzed using headspace-solidphase-microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).Adulterated meat samples were effectively identified through principal component analysis (PCA) and partial least square-discriminant analysis (PLS-DA). Through variable importance in projection (VIP) scores and a Random Forest test, 11 key compounds, including nonanal, octanal, hexadecanal, benzaldehyde, 1-octanol, hexanoic acid, heptanoic acid, octanoic acid, and 2-acetylpyrrole for beef, and hexanal and 1-octen-3-ol for pork, were robustly identified as biomarkers. These compounds exhibited a discernible trend in adulterated samples based on adulteration ratios, evident in a heatmap. Notably, lipid degradation compounds strongly influenced meat discrimination. PCA and PLS-DA yielded significant sample separation, with the first two components capturing 80% and 72.1% of total variance, respectively. This technique could be a reliable method for detecting meat adulteration in cooked meat.

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“…The extraction, identification, and quantification of samples using SPME-GC/MS were performed according to Amalia et al (2022) with slight modifications.…”

Section: Identification Of Volatile Compounds Using Spme-gc/msmentioning

confidence: 99%

Physicochemical properties, sensory characteristics, and volatile compounds of Indonesian traditional drink (Sarabba)

Syarifuddin,

Azizah,

Dirpan

2023

Food Sci. Technol (Campinas)

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‘Sarabba’ is a popular traditional drink that is mostly consumed in South Sulawesi Province, Indonesia. ‘Sarabba’ has been known for its health benefits because its ingredients contain some spices, but this drink has been poorly studied. This study aimed to characterise the physicochemical properties, sensory perception, and volatile compounds of ‘Sarabba’. The importance of this study was to provide valuable insight for small-scale manufacturers on how the use of chicken egg yolk and sweetened condensed milk can affect the physicochemical properties and perception of Sarabba. Physicochemical properties, including colour, protein content, total soluble solid, pH, viscosity, and sensory evaluation from Sarabba, Sarabba with chicken egg yolk, and Sarabba with sweetened condensed milk, were performed in this study. Volatile compounds extracted by solid-phase microextraction and analysed by gas chromatography-mass spectrometry were also performed. The results showed that Sarabba with egg yolk has the highest protein content and viscosity, whereas 99 volatile compounds were found in Sarabba with sweetened condensed milk. The most common chemical groups identified in all Sarabba include terpenes, alcohols, ketones, ester, and alkanes. The addition of egg yolk and sweetened condensed milk could affect physicochemical properties and increase volatile compounds while maintaining the liking of ‘Sarabba’.

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Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures

Cited by 7 publications

References 43 publications

Leveraging Indian pulse proteins for plant‐based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues

Leveraging Indian pulse proteins for plant‐based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues

Volatile Compounds for Discrimination between Beef, Pork, and Their Admixture Using Solid-Phase-Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) and Chemometrics Analysis

Physicochemical properties, sensory characteristics, and volatile compounds of Indonesian traditional drink (Sarabba)

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