Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 317-323 |
| Seitenumfang | 7 |
| Fachzeitschrift | Meat science |
| Jahrgang | 86 |
| Ausgabenummer | 2 |
| Publikationsstatus | Veröffentlicht - 10 Mai 2010 |
Abstract
Chicken breast and beef muscle were treated at 400 and 600. MPa for 15. min at 5°C and compared to raw meat and a heated sample (100°C for 15. min). Vacuum-packed beef meat with a smaller fraction of unsaturated fatty acids showed better oxidative stability during 14. days of cold storage, as shown by a low steady-state level of hydroperoxide values, than vacuum-packed chicken meat. Accordingly, the critical pressures of 400. MPa and 600. MPa for chicken breast and beef sirloin, respectively, were established. Volatiles released after opening of the meat bags or during storage of open meat bags, simulating consumer behaviour, were measured under conditions mimicking eating. Quantitative and olfactory analysis of pressurised meat gave a total of 46 flavour volatiles, mainly alcohols (11), aldehydes (15), and ketones (11), but all in low abundance after 14. days of storage. Overall, beef meat contained less volatiles and in lower abundance (factor of 5) compared to chicken meat. The most important odour active volatiles (GC-O) were well below the detection thresholds necessary to impart a perceivable off-flavour. Lipid oxidation was significantly accelerated during 24. h of cold storage in both cooked chicken and beef when exposed to oxygen, while the pressurised and oxygen-exposed chicken and beef meat remained stable. Pressure treatment of beef and chicken did not induce severe changes of their raw aroma profiles.
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
Ziele für nachhaltige Entwicklung
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in: Meat science, Jahrgang 86, Nr. 2, 10.05.2010, S. 317-323.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated
AU - Schindler, Sabrina
AU - Krings, Ulrich
AU - Berger, Ralf G.
AU - Orlien, Vibeke
PY - 2010/5/10
Y1 - 2010/5/10
N2 - Chicken breast and beef muscle were treated at 400 and 600. MPa for 15. min at 5°C and compared to raw meat and a heated sample (100°C for 15. min). Vacuum-packed beef meat with a smaller fraction of unsaturated fatty acids showed better oxidative stability during 14. days of cold storage, as shown by a low steady-state level of hydroperoxide values, than vacuum-packed chicken meat. Accordingly, the critical pressures of 400. MPa and 600. MPa for chicken breast and beef sirloin, respectively, were established. Volatiles released after opening of the meat bags or during storage of open meat bags, simulating consumer behaviour, were measured under conditions mimicking eating. Quantitative and olfactory analysis of pressurised meat gave a total of 46 flavour volatiles, mainly alcohols (11), aldehydes (15), and ketones (11), but all in low abundance after 14. days of storage. Overall, beef meat contained less volatiles and in lower abundance (factor of 5) compared to chicken meat. The most important odour active volatiles (GC-O) were well below the detection thresholds necessary to impart a perceivable off-flavour. Lipid oxidation was significantly accelerated during 24. h of cold storage in both cooked chicken and beef when exposed to oxygen, while the pressurised and oxygen-exposed chicken and beef meat remained stable. Pressure treatment of beef and chicken did not induce severe changes of their raw aroma profiles.
AB - Chicken breast and beef muscle were treated at 400 and 600. MPa for 15. min at 5°C and compared to raw meat and a heated sample (100°C for 15. min). Vacuum-packed beef meat with a smaller fraction of unsaturated fatty acids showed better oxidative stability during 14. days of cold storage, as shown by a low steady-state level of hydroperoxide values, than vacuum-packed chicken meat. Accordingly, the critical pressures of 400. MPa and 600. MPa for chicken breast and beef sirloin, respectively, were established. Volatiles released after opening of the meat bags or during storage of open meat bags, simulating consumer behaviour, were measured under conditions mimicking eating. Quantitative and olfactory analysis of pressurised meat gave a total of 46 flavour volatiles, mainly alcohols (11), aldehydes (15), and ketones (11), but all in low abundance after 14. days of storage. Overall, beef meat contained less volatiles and in lower abundance (factor of 5) compared to chicken meat. The most important odour active volatiles (GC-O) were well below the detection thresholds necessary to impart a perceivable off-flavour. Lipid oxidation was significantly accelerated during 24. h of cold storage in both cooked chicken and beef when exposed to oxygen, while the pressurised and oxygen-exposed chicken and beef meat remained stable. Pressure treatment of beef and chicken did not induce severe changes of their raw aroma profiles.
KW - Aroma
KW - Beef
KW - Chicken
KW - High pressure
KW - Lipid oxidation
UR - http://www.scopus.com/inward/record.url?scp=77955087292&partnerID=8YFLogxK
U2 - 10.1016/j.meatsci.2010.04.036
DO - 10.1016/j.meatsci.2010.04.036
M3 - Article
C2 - 20554122
AN - SCOPUS:77955087292
VL - 86
SP - 317
EP - 323
JO - Meat science
JF - Meat science
SN - 0309-1740
IS - 2
ER -