title: The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics.
abstract: Water and lipid-soluble flavor precursors were monitored using chromatography methods in the longissimus dorsi (LD) muscle of six grain-fed Bison bison, stored at 4°C for 2, 4, 8, 15 and 21 days in order to investigate their potential impact on sensory attributes of cooked bison meat. While pH and lipid-soluble compounds remained mostly unchanged, several changes in water-soluble compounds were observed. The breakdown of inosine-5'-monophosphate (IMP) led to increases in inosine, hypoxanthine and ribose (7-fold). Non-polar amino acids including valine, leucine and phenylalanine showed the most significant increases over 21 days. Trained panelists (n=8) found a significant increase at day 15 in vinegary/sour aroma, tenderness and juiciness, while chewiness and connective tissue significantly decreased. Although, most flavor attributes were undetectable, partial least squares (PLS) analysis revealed most water-soluble precursors were positively correlated with extended conditioning as well as beef and oily/fatty flavors. Quantitative changes observed in flavor precursors may be responsible for some sensory attributes developed during the heating process.
authors.affiliation: Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada R3T 2N2.
authors.forename: Jennifer
authors.initials: J
authors.lastname: Williamson
authors.forename: Donna
authors.initials: D
authors.lastname: Ryland
authors.forename: Miyoung
authors.initials: M
authors.lastname: Suh
authors.forename: Michel
authors.initials: M
authors.lastname: Aliani
mesh_terms: D000328:Adult; D000818:Animals; D016164:Bison; D002241:Carbohydrates / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D003080:Cold Temperature; D003296:Cooking; D005260:Female; D005421:Flavoring Agents; D061353:Food Storage; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D006863:Hydrogen-Ion Concentration; D019271:Hypoxanthine / Q000032:analysis; D007288:Inosine / Q000032:analysis; D007291:Inosine Monophosphate / Q000737:chemistry; D007930:Leucine / Q000032:analysis; D008297:Male; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry*; D009705:Nucleosides / Q000032:analysis; D009711:Nucleotides / Q000032:analysis; D010649:Phenylalanine / Q000032:analysis; D012266:Ribose / Q000032:analysis; D013402:Sugar Alcohols / Q000032:analysis; D013403:Sugar Phosphates / Q000032:analysis; D013649:Taste / Q000502:physiology; D014633:Valine / Q000032:analysis; D014867:Water / Q000032:analysis; D055815:Young Adult
chemical_list: D002241:Carbohydrates; D005421:Flavoring Agents; D009705:Nucleosides; D009711:Nucleotides; D013402:Sugar Alcohols; D013403:Sugar Phosphates; D014867:Water; D007291:Inosine Monophosphate; D019271:Hypoxanthine; D010649:Phenylalanine; D007288:Inosine; D012266:Ribose; D007930:Leucine; D014633:Valine
keywords: Bison bison; Chilled conditioning; Flavor precursors; PLS; Post-mortem; Sensory evaluation