Flavor characteristics of beef under various processing conditions
學生姓名:
呂靖玟
指導教授:
方銘志
學 期:
112上
摘 要:
Flavor is one of the most significant factor influences consumer’s preferences in food products. Particularly, beef is popular in east due to its unique taste, which is a result of various volatile compounds. Key aspects affecting beef flavor are seasoning, Maillard reaction and beef fat oxidation during processing. Al‐Dalali et al., (2022) used different processing methods and seasoning combinations were investigated on the flavor affections of beef. Gas Chromatography-Mass Spectrometry (GC-MS), Gas Chromatography-Olfactometry (GC-O), and an Electronic Nose (E-nose) were applied for the qualitative and quantitative analysis of volatile compounds. The results showed that various seasoning formulas offered distinct effects on beef flavor, resulting in different types of compounds generated. For example, sugar enhanced flavor through Maillard reactions, while salt accelerated lipid oxidation, leading to the production of various volatile compounds. The flavor of dried beef fat was extracted by solvents, the results found dichloromethane and pentane were effective than methanol. The odor compounds of dried beef fat were identified by solvent-assisted flavor evaporation (SAFE) and GC-MS. GC-O technique was applied to point out the key odor active compounds. In total 15 important flavor compounds were reported, such as 2– methyl–3–furanthiol、3–methylthiopropanal、(E,E)–2,4–nonadienal、12– methyltridecanal and 1 –octen –3 –one. Yang et al., (2023) demonstrated the potential of using these findings to improve beef-related products and enhance their value in the food industry through aroma reconstitution. Addition of spice not only provides flavor but also involves in the reaction of lipid oxidation and degradation during processing. Dichloromethane and pentane are better solvents for extraction of dry-rendered beef fat.
呂靖玟11132017_專題討論摘要_20231011.pdf