Home Scientia Agricultura Sinica Article
PDF (2 MB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript
Show Outline
Outline
Abstract
Keywords
References
Show full outline
Hide outline
Publishing Language: Chinese

Flavor Escape Behavior of Stewed Beef with Soy Sauce During Air-Cooling and Refrigeration

Yu QIANG1, Wei JIANG1, ChengJiang LIU2, Feng HUANG1, Dong HAN1(), ChunHui ZHANG1,2 ()
Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193
Institute of Food Science and Technology, Xinjiang Academy of Agricultural and Reclamation Sciences, Xinjiang Uygur Autonomous Region, Shihezi 832061, Xinjiang
Show Author Information

Abstract

【Objective】

This study clarified the escape behavior of key volatile compounds in stewed beef with soy sauce during air-cooling process and refrigeration, aiming to provide the theoretical basis for the flavor preservation and conformity of stewed beef with soy sauce.

【Method】

The volatile flavors in stewed beef with soy sauce were identified by the electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS) combined with odor activity value (OAV) and principal component analysis (PCA), which defined the dynamic change of flavors during cold air-cooling process (the central temperature was reduced from 50 ℃ to 10 ℃, the wind speed was 2 m∙s-1, and the cooling time was 90 minutes) and refrigeration (0, 6, 18, 30, 42 and 54 h at 4 ℃). Then the escape behavior of key flavor active compounds in stewed beef with soy sauce were revealed.

【Result】

According to the E-nose analysis, the flavor profiles of stewed beef with soy sauce exhibited significant differences among the three stages (“out of the pot”, before air-cooling and after air-cooling). Nitrogen oxides, alcohols, aldehydes, ketones, aromatics and organic sulfides were considered the main compounds for the discrepancy. On the other side, the stewed beef with soy sauce after 0, 42 and 54 h refrigeration showed differential flavor profiles, which mainly caused by the variety in nitrogen compounds, alcohols, aldehydes and ketones. However, there was no significant difference in the flavor profiles among 6, 18 and 30 h refrigeration. The HS-SPME-GC-MS results showed that 39, 31 and 33 volatile compounds were identified in three cold air-cooling stages, and the contents were 13 636.18, 9 799.21 and 8 213.86 μg∙kg-1, respectively, with total amounts reducing by 39.8%. Morever, 36, 36, 34, 34, 31 and 29 volatile compounds were identified on different refrigeration periods, the contents were 7 712.65, 6 196.00, 5 319.42, 4 732.69, 5 295.05 and 4 281.82 μg∙kg-1, respectively, and the total contents decreased by 44.5%. Therefore, the flavor escape of stewed beef with soy sauce mainly occurred in the refrigeration stage. Besides, OAV analysis showed stewed beef with soy sauce in the cold air-cooling stage had 18 key active compounds, while eucalyptol, lauryl alcohol, valeraldehyde, and L-carvone were all lost before cold air-cooling, and acetoin, phenethyl alcohol, geranyl acetone, as well as linalool escaped severely, with their OAV values reducing by 81.3%, 64.0%, 63.7% and 55.1%, respectively. 15 key active volatile compounds were identified during refrigeration. Among them, isobutyl acetate and ethyl heptanoate were lost after 6 h. Anethole, eugenol, 4-allylanisole, and linalool were severely escaped, and the OAV values decreased by 63.9%, 63.8%, 58.1% and 53.9%, respectively. Refrigeration was the main stage for the loss and dissipation of flavor compounds in stewed beef with soy sauce; alcohols, ketones, esters and phenolic ethers were more susceptible to lose and escape during air-cooling and refrigeration; the loss and dissipation of flavor compounds were mainly derived from spices.

【Conclusion】

This study revealed the escape behavior of flavor active compounds in stewed beef with soy sauce during air-cooling process and refrigeration, and provide the theoretical basis for stewed beef's flavor retention and regulation with soy sauce.

Keywords

stewed beef with soy saucecold air-coolingrefrigerationflavor escape

References

[1]
SUN Z, HAN D, ZHANG C H, LI H, LI X, LIU Z B, XU S M. Profile analysis of the volatile flavor compounds of quantitative marinated chicken during processing. Scientia Agricultura Sinica, 2016, 49(15): 3030-3045. (in Chinese)
Google Scholar
[2]
ZOU Y H, KANG D C, LIU R, QI J, ZHOU G H, ZHANG W G. Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef. Ultrasonics Sonochemistry, 2018, 46: 36-45. doi: 10.1016/j.ultsonch.2018.04.005.
Crossref Google Scholar
[3]
ZHANG J, KANG D, ZHANG W, LORENZO J M. Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors. Trends in Food Science & Technology, 2021, 111: 405-425.
Crossref Google Scholar
[4]
LI J, HAN D, MI S, LI X, ZHANG C H. Profile analysis of the volatile flavor compounds from Beijing area of marinated beef. Journal of Nuclear Agricultural Sciences, 2020, 34(1): 94-103. doi: 10.11869/j.issn.100-8551.2020.01.0094. (in Chinese)
Google Scholar
[5]
ANANTHARAMKRISHNAN V, REINECCIUS G A. Method to characterize and monitor covalent interactions of flavor compounds with β-lactoglobulin using mass spectrometry and proteomics. Journal of Agricultural and Food Chemistry, 2020, 68(46): 13121-13130. doi: 10.1021/acs.jafc.9b07978.
Crossref Google Scholar
[6]
LI S, ZHOU H M, ZHAO B, PAN X Q, ZHU N, WU Q R, LIU M, ZHANG S L. Analysis of volatile flavor compounds in stewed beef with broth during storage. Food Science, 2020, 41(18): 203-209. (in Chinese)
Google Scholar
[7]
SUN Y, ZHANG Y, SONG H. Variation of aroma components during frozen storage of cooked beef balls by SPME and SAFE coupled with GC-O-MS. Journal of Food Processing and Preservation, 2021, 45(1): e15036.
Crossref Google Scholar
[8]
CUI F C, LI T T, YANG B, LIU Y, LI J R, LI H J, LI M Z. Flavor compounds of fresh and deodorized grass carps as determined by electronic nose combined with GC-MS. Food Science, 2014, 35(20): 126-130. doi: 10.7506/spkx1002-6630-201420025. (in Chinese)
Google Scholar
[9]
ZHANG Q A, XU B W, CHEN B Y, ZHANG B S, CHENG S. Changes of wine flavor properties from the decreased higher alcohols induced by ultrasound irradiation. Scientia Agricultura Sinica, 2021, 54(8): 1772-1786. (in Chinese)
Google Scholar
[10]
TIAN P, ZHAN P, TIAN H L, WANG P, LU C, ZHAO Y, NI R J, ZHANG Y Y. Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC-MS, OAV, and multivariate analysis. Food Chemistry, 2021, 345: 128748.
Crossref Google Scholar
[11]
VAN GEMERT L J. Compilations of Odor Threshold Values in Air, Water and Other Media. 2th ed. Zeist: Oliemans Punter & Partners BV, 2011: 242-342.
[12]
CHOI H S, MIN K C. Aroma-active compounds of Elsholtzia splendens using AEDA and HS-SPME-GC-O dilution analysis. Flavour & Fragrance Journal, 2010, 23(1): 58-64.
Crossref Google Scholar
[13]
ZHU J C, NIU Y W, XIAO Z B. Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC×GC-qMS). Food Chemistry, 2021, 339: 128136. doi: 10.1016/j.foodchem.2020.128136.
Crossref Google Scholar
[14]
WANG M Q, MA W J, SHI J, ZHU Y, LIN Z, LV H P. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography- mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination. Food Research International, 2020, 130: 108908.
Crossref Google Scholar
[15]
AL-DALALI S, ZHENG F P, SUN B G, CHEN F. Characterization and comparison of aroma profiles and aroma-active compounds between traditional and modern Sichuan vinegars by molecular sensory science. Journal of Agricultural and Food Chemistry, 2020, 68(18): 5154-5167. doi: 10.1021/acs.jafc.0c00470.
Crossref Google Scholar
[16]
HUANG X H, ZHENG X, CHEN Z H, ZHANG Y Y, DU M, DONG X P, QIN L, ZHU B W. Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC-MS and GC×GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation. Food Research International, 2019, 115: 32-43. doi: 10.1016/j.foodres.2018.07.056.
Crossref Google Scholar
[17]
HUI G, ZHEN Y, MENG L, ZHIJIA S, JIAPENG L, WENHUA C, XIAOLING Q. Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC-MS detection. Food Science and Human Wellness, 2017, 6(3): 137-146.
Crossref Google Scholar
[18]
HAN D, ZHANG C H, FAUCONNIER M L, JIA W, WANG J F, HU F F, XIE D W. Characterization and comparison of flavor compounds in stewed pork with different processing methods. LWT-Food Science & Technology, 2021, 144: 111229.
Crossref Google Scholar
[19]
TAN J Z, XU J. Applications of electronic nose (e-nose) and electronic tongue (e-tongue) in food quality-related properties determination: A review. Artificial Intelligence in Agriculture, 2020(1): 104-115.
Crossref Google Scholar
[20]
NOHD ALI M, HASHIM N, ABD AZIZ S, LASEKAN O. Principles and recent advances in electronic nose for quality inspection of agricultural and food products. Trends in Food Science & Technology, 2020, 99: 1-10.
Crossref Google Scholar
[21]
ZHANG M, HE J H, JIA H F, ZHANG Z Y, JIA D Y. Application in freshness analysis of yak meat by electronic nose. Food Research and Development, 2014, 35(21): 89-92. (in Chinese)
Google Scholar
[22]
SHEN H, STEPHEN ELMORE J, ZHAO M M, SUN W Z. Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds. Food Chemistry, 2020, 329: 127032. doi: 10.1016/j.foodchem.2020.127032.
Crossref Google Scholar
[23]
ZHAO P, CHEN X H, LIU J X, WANG J H, JIN W G, CHEN D J, JIANG P F. Analysis of physicochemical indexes and volatile components of giant salamander meat during cold storage. Science and Technology of Food Industry, 2022, 43(9): 259-267. doi: 10.13386/j.issn1002-0306.2021080108. (in Chinese)
Google Scholar
[24]
VAN HECKE T, HO P L, GOETHALS S, DE SMET S. The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product. Food Research International, 2017, 102: 785-792.
Crossref Google Scholar
[25]
BUENO M, RESCONI V C, CAMPO M M, FERREIRA V, ESCUDERO A. Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees. Food Chemistry, 2019, 281: 49-56.
Crossref Google Scholar
[26]
TRABELSI I, BEN SLIMA S, KTARI N, TRIKI M, ABDEHEDI R, ABAZA W, MOUSSA H, ABDESLAM A, BEN SALAH R. Incorporation of probiotic strain in raw minced beef meat: study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage. Meat Science, 2019, 154: 29-36. doi: 10.1016/j.meatsci.2019.04.005.
Crossref Google Scholar
[27]
FOURATI M, SMAOUI S, BEN H H, ENNOURI K, MTIBAA C A, SELLEM I, ELHADEF K, MELLOULI L. Synchronised interrelationship between lipid/protein oxidation analysis and sensory attributes in refrigerated minced beef meat formulated with Punica granatum peel extract. International Journal of Food Science & Technology, 2020, 55(3): 1080-1087.
Crossref Google Scholar
[28]
LIU S, WU X, HUANG J Y, LI C, XU B C. Effects of sterilization and storage methods on microbes and quality of sauced beef. Food Science and Technology, 2020, 45(3): 151-158. doi: 10.13684/j.cnki.spkj.2020.03.028. (in Chinese)
Google Scholar
[29]
PAN X Q, ZHOU H M, LI S, ZHANG S L, ZHAO B, LIU M, ZHU N, WU Q R, WANG S W, QIAO X L, ZANG M W, LIU B W. Changes in odor-active compounds during storage and analysis of off-flavor substances in stewed marinated beef. Food Science, 2021, 42(22): 240-248. doi: 10.7506/spkx1002-6630-20201217-208. (in Chinese)
Google Scholar
[30]
WANG K, ARNTFILED S D. Effect of salts and pH on selected ketone flavors binding to salt-extracted pea proteins: The role of non-covalent forces. Food Research International, 2015, 77: 1-9.
Crossref Google Scholar
[31]
WANG K, ARNTFIELD S D. Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach. Food Chemistry, 2014, 157: 364-372. doi: 10.1016/j.foodchem.2014.02.042.
Crossref Google Scholar
[32]
DUPUIS J H, WANG S, SONG C, YADA R, MILLET O. The role of disulfide bonds in a Solanum tuberosum saposin-like protein investigated using molecular dynamics. PLoS ONE, 2020, 15(8): e0237884.
Crossref Google Scholar
[33]
WANG Y H, QI S J. Food Flavor Chemistry. Beijing: China Light Industry Press, 2015. (in Chinese)
[34]
RIZZI G P. The strecker degradation of amino acids: Newer avenues for flavor formation. Food Reviews International, 2008, 24(4): 416-435.
Crossref Google Scholar
[35]
KOUZNETSOY V V, GALVIS C E P. Strecker reaction and α-amino nitriles: Recent advances in their chemistry, synthesis, and biological properties. Tetrahedron, 2018, 74(8): 773-810.
Crossref Google Scholar
[36]
YANG W Q, CHEN X, LI Y L, GUO S F, WANG Z, YU X L. Advances in pharmacological activities of terpenoids. Natural Product Communications, 2020, 15(3): 1934578X20903555.
Crossref Google Scholar
[37]
TETALI S D. Terpenes and isoprenoids: a wealth of compounds for global use. Planta, 2019, 249(1): 1-8. doi: 10.1007/s00425-018-3056-x.
Crossref Google Scholar
[38]
SUN Y L, WANG J. HS-SPME GC-MS analysis of aroma components in scallop miso before and after fermentation. China Brewing, 2010, 29(11): 156-159. doi: 10.3969/j.issn.0254-5071.2010.11.046. (in Chinese)
Google Scholar
[39]
WANG B W, LI H H, ZHANG F G, XIN C H, SUN J Y, HUANG M Q, SUN B G. Analysis of nitrogen-containing compounds of guojing sesame-flavour liquor by liquid-liquid extraction coupled with G-C-MS and GC-NPD. Food Science, 2014, 35(10): 126-131. doi: 10.7506/spkx1002-6630-201410023. (in Chinese)
Google Scholar
[40]
YU H, ZHANG R Y, YANG F W, XIE Y F, GUO Y H, YAO W R, ZHOU W B. Control strategies of pyrazines generation from Maillard reaction. Trends in Food Science & Technology, 2021, 112: 795-807.
Crossref Google Scholar
[41]
STAROWICZ M, ZIELIŃSKI H. How Maillard reaction influences sensorial properties (color, flavor and texture) of food products? Food Reviews International, 2019, 35(8): 707-725. doi: 10.1080/87559129.2019.1600538.
Crossref Google Scholar
[42]
AASLYNG M D, MEINERT L. Meat flavour in pork and beef-From animal to meal. Meat Science, 2017, 132: 112-117. doi: 10.1016/j.meatsci.2017.04.012.
Crossref Google Scholar
Scientia Agricultura Sinica
Volume 55 Issue 16,
August 2022
Pages 3224-3241
DOI: 10.3864/j.issn.0578-1752.2022.16.013
Cite this article:
QIANG Y, JIANG W, LIU C, et al. Flavor Escape Behavior of Stewed Beef with Soy Sauce During Air-Cooling and Refrigeration. Scientia Agricultura Sinica, 2022, 55(16): 3224-3241. https://doi.org/10.3864/j.issn.0578-1752.2022.16.013
Metrics & Citations  
Article History
Copyright
Return