Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1 day and 21 days post-mortem storage.
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 (p<0.05) 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 (p<0.05) 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.
School of Applied Sciences, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand.
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QL
Ma
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Hamid
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Bekhit
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Robertson
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Law
D000818:Animals; D017849:Animals, Inbred Strains; D001426:Bacterial Proteins / Q000378:metabolism; D002417:Cattle; D005410:Flame Ionization; D005421:Flavoring Agents / Q000378:metabolism; D005503:Food Additives / Q000378:metabolism*; D061353:Food Storage; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000378:metabolism*; D018482:Muscle, Skeletal / Q000737:chemistry* / Q000378:metabolism; D009520:New Zealand; D010447:Peptide Hydrolases / Q000378:metabolism*; D010940:Plant Proteins / Q000378:metabolism; D025341:Principal Component Analysis; D052617:Solid Phase Microextraction; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000737:chemistry / Q000378:metabolism
D001426:Bacterial Proteins; D005421:Flavoring Agents; D005503:Food Additives; D009124:Muscle Proteins; D010940:Plant Proteins; D055549:Volatile Organic Compounds; D010447:Peptide Hydrolases