Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1day and 21days post-mortem storage
| Autor: | Nazimah Hamid, A.E.D. Bekhit, John Robertson, T.F. Law, Qianli Ma |
|---|---|
| Rok vydání: | 2012 |
| Předmět: |
Proteases
Hot Temperature Meat Flavour Muscle Proteins Gas Chromatography-Mass Spectrometry Terpene Bacterial Proteins Semimembranosus muscle Animals Cooked meat Muscle Skeletal Solid Phase Microextraction Plant Proteins Flame Ionization Principal Component Analysis Volatile Organic Compounds Chromatography Chemistry food and beverages Pre rigor Flavoring Agents Food Storage Taste Cattle Food Additives Gas chromatography–mass spectrometry Animals Inbred Strains New Zealand Peptide Hydrolases Food Science |
| Zdroj: | Meat Science. 92:430-439 |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2012.05.006 |
| Popis: | This research was carried out to determine the effects of pre-rigor injection of beef semimembranosus muscle with nine proteases from plant and microbial sources, on the volatile profile of cooked beef after 1 day and 21 days post-mortem (PM) storage using Solid-phase microextraction gas chromatography mass spectrometry analysis. A total of 23 aldehydes, 5 ketones, 3 furans, 8 nitrogen and sulphur compounds, 4 alkanes, 7 alcohols and 6 terpenes were detected. Eleven volatile compounds characteristic of ginger flavour were detected in zingibain-treated meat. Benzaldehyde significantly increased (p0.05) only in kiwifruit juice (KJ), fungal 31 protease and Asparagus protease (ASP) treated samples from 1 day to 21 days PM storage. A significant increase (p0.05) in 3-methylbutanal was observed in KJ, bacterial and fungal protease treated samples at 21 days PM storage. Treatments with bromelain, papain, ASP, actinidin, and KJ (except KJ 21 days) proteases resulted in flavour profiles closer to that of the control beef sample. |
| Databáze: | OpenAIRE |
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