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Effect of α‐Tocopherol on Lactone Formation in Marbled Beef and Changes in Lactone Volatility during Storage
Author(s) -
Watanabe Akira,
Imanari Mai,
Yonai Miharu,
Shiba Nobuya
Publication year - 2012
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2012.02694.x
Subject(s) - chemistry , tocopherol , marbled meat , lactone , volatility (finance) , antioxidant , food science , organic chemistry , zoology , vitamin e , biology , financial economics , economics
Dynamic‐headspace sampling with a standard‐addition method was employed to quantitatively analyze aliphatic lactones in rendered fat from marbled beef and to evaluate the effect of the matrix on volatility. Further, the effects of different levels of the antioxidant α‐tocopherol on lactone formation were examined. The slopes of the linear regression curves from the standard‐addition method were significantly changed ( P < 0.05 or 0.01) for all lactones after storage, with the exception of γ‐octalactone, indicating the volatility of the longer‐chain lactones were increased after storage. The concentrations of γ‐lactones were increased after 7 d of storage at 2 °C ( P < 0.01), and the α‐tocopherol content in the meat affected the formation of γ‐octalactone ( P < 0.05) and γ‐nonalactone ( P < 0.01). The greatest increase was observed for γ‐nonalactone in the lowest α‐tocopherol (2.9 ppm) group: the concentration of 51.4 ppb was 11.7‐fold higher than that before storage. Meanwhile, δ‐tetradecalactone in the highest α‐tocopherol (28.8 ppm) group showed the highest concentration for the lactones at 415.8 ppb, which was 2.6‐fold higher than the concentration before storage. The effect of α‐tocopherol was unclear for the δ‐lactones. The results indicate that most of the γ‐lactones are produced by oxidation during storage but that the other lactones are also generated by other processes as well.