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Li H, Chen J, Zhang Y, Jiang Y, Sun D, Piao C, Li T, Wang J, Li H, Mu B, Li G. Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples. Food Chem X 2024; 22:101505. [PMID: 38883915 PMCID: PMC11178982 DOI: 10.1016/j.fochx.2024.101505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2023] [Revised: 05/08/2024] [Accepted: 05/22/2024] [Indexed: 06/18/2024] Open
Abstract
In this study, we investigated the volatile flavor compounds and sensory perceptions of Yanbian-style sauced beef prepared from raw meats subjected to different treatments (hot fresh, chilled, and frozen beef). The results indicated that the treatment of raw beef significantly impacted the quality and flavor of sauced beef. Sauced chilled beef (CRSB) exhibited the highest content of fatty acids and total amino acids. A total of 48 volatile compounds were identified. Moreover, a relative odor activity value analysis identified hexanal, nonanal, heptanal, 1-octen-3-ol, and 2,3-octanedione as the characteristic flavor compounds in Yanbian-style sauced beef. The sensory evaluation demonstrated that CRSB was the most palatable and flavorful. Additionally, correlation loading plot analysis indicated strong correlations between sensory evaluation, fatty acids, amino acids, and volatile flavor compounds. These results suggest that chilled beef meat is the best raw material for the production of Yanbian-style sauced beef.
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Affiliation(s)
- Hongshu Li
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Junxia Chen
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Yongxin Zhang
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Yu Jiang
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Depeng Sun
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Chunxiang Piao
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Tingyu Li
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Juan Wang
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Hongmei Li
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Baide Mu
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Guanhao Li
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
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Qu L, Zhao Y, Xu X, Li Y, Lv H. Untargeted Lipidomics Reveal Quality Changes in High-Moisture Japonica Brown Rice at Different Storage Temperatures. Foods 2023; 12:4218. [PMID: 38231596 DOI: 10.3390/foods12234218] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 11/17/2023] [Accepted: 11/21/2023] [Indexed: 01/19/2024] Open
Abstract
Low temperatures are an effective way of delaying grain rancidity and deterioration. However, little is known about the difference in quality changes in high-moisture japonica brown rice at different storage temperatures. In this study, the storage quality changes in japonica brown rice with a 15.50% moisture content stored at 15 °C, 20 °C, and 25 °C were investigated. In addition, an untargeted lipidomics analysis coupled with gas chromatography and mass spectrometry (GC-MS) was applied to analyze the volatile compounds and metabolite changes in the high-moisture japonica brown rice. The results showed that storage at 15 °C could well maintain the color and aroma stability of the brown rice and delay the increase in fatty acid value (FAV). The lipidomics results showed that storage at 15 °C delayed glycerolipid and sphingolipid metabolism and reduced glycerophospholipid catabolism in the brown rice. The low-temperature environment regulated these three metabolic pathways to maintain higher contents of triglycerides (TG), phosphatidylserine (PS), abd phosphatidylethanolamine (PE), and lower contents of diglycerides (DG), OAcyl-(gamma-hydroxy) FA (OAHFA), ceramides (Cer), and glycosylceramides (Hex1Cer) in the high-moisture japonica brown rice, which maintained the storage stability of the brown rice. Our results proposed the cryoprotection mechanism of postharvest brown rice from the perspective of volatile compounds and metabolite changes, providing a foothold for the further exploration of low-temperature storage as a safe and efficient cryoprotectant in the grain storage field.
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Affiliation(s)
- Lingyu Qu
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Yan Zhao
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Xiangdong Xu
- Yihai Kerry (Wuhan) Oils & Grains Industries Co., Ltd., Wuhan 430040, China
| | - Yanfei Li
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Haoxin Lv
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
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