Premium
Changes in Lipid Oxidation, Fatty Acid Profile and Volatile Compounds of Traditional Kazakh Dry‐Cured Beef during Processing and Storage
Author(s) -
Sha Kun,
Lang YuMiao,
Sun BaoZhong,
Su HuaWei,
Li HaiPeng,
Zhang Li,
Lei YuanHua,
Li HongBo,
Zhang Yang
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13059
Subject(s) - tbars , chemistry , food science , lipid oxidation , flavor , polyunsaturated fatty acid , thiobarbituric acid , gas chromatography , solid phase microextraction , fatty acid , kazakh , gas chromatography–mass spectrometry , chromatography , lipid peroxidation , mass spectrometry , organic chemistry , antioxidant , linguistics , philosophy
In the present study, changes in lipid oxidation, fatty acid profile and volatile compounds of traditional Kazakh dry‐cured beef were investigated during its processing and storage. The moisture content decreased from 740.77 to 587.41 g/kg during processing, and the fat content increased from 21.03 to 35.69 g/kg. The 2‐thiobarbituric acid reactive substance (TBARS) values were significantly ( P < 0.05) affected by processing and storage time. The proportion of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA) decreased during processing, whereas the saturated fatty acids (SFA) increased. Solid phase microextraction–gas chromatography/mass spectrometry (SPME–GC/MS) was used to identify and quantify 38 volatile compounds. Aldehydes were the most abundant volatile compounds in the final product. Principal component analysis results showed that the first principal component was dominated by fat, SFA, TBARS, furans, PUFA, moisture and hydrocarbons; the second principal component was dominated by esters, alcohols, ketones, aldehydes and pH. Practical Applications Flavor is one of the most valuable quality characteristic for Kazakh dry‐cured beef. Knowledge of the effect of lipid oxidation on development of flavor will allow producers to control flavor quality for this product. This study is significantly practical for industrial development of traditional dry‐cured beef.