Food and Fermentation Industries >

2022 , Vol. 48 >Issue 24: 147 - 156

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029877

Effect of NaCl immersion on flavor of beef liver

  • LIU Ziqi ,
  • DONG Liqin ,
  • YANG Dawei ,
  • ZHANG Li ,
  • YU Qunli
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  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2021-11-03

  Revised date: 2021-11-18

  Online published: 2023-01-06

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Abstract

To clarify the changes of volatile organic compounds in the beef liver before and after deodorization, the volatile components in beef liver treated with NaCl soaking were investigated by gas chromatography ion mobility spectroscopy (GC-IMS) combined with principal component analysis (PCA). Results showed that the odor value of beef liver decreased significantly after 60 min of 1.0% (mass fraction) NaCl soaking treatment (P<0.05). A total of 69 volatile organic compounds were identified by GC-IMS in beef liver, including 27 aldehydes, 16 ketones, 14 alcohols, 8 esters, 1 olefin, 1 benzene ring, 1 furan, and 1 acid, and aldehydes, ketones and esters were the main volatile organic compounds of beef liver. Compared with other treatment groups, the contents of 5 aldehydes including hexaldehyde dimer, hexaldehyde, and 2-methyl butyl aldehyde showed an increasing trend, which may play an important role in improving the flavor of beef liver. While the contents of E-2-pentenal dimer, E-3-pentene-2-ketone, ethyl acetate, ethyl acetate dimer, and methylmercaptan showed a downward trend, which may cause the fishy smell of beef liver. Combined with the significance analysis and the contribution rate of each principal component, it was found that the dimer of hexaldehyde and hexaldehyde had the greatest influence on the flavor of beef liver under different treatments. In conclusion, the odor value of beef liver decreased significantly after 60 min of 1.0% NaCl soaking treatment (P<0.05), and the relative contents of some aldehydes were significantly increased (P<0.05), while the relative contents of some other substances were significantly decreased (P<0.05), which may be caused by the removal and masking of NaCl treatment on the beef liver odor components. This study provides a reference for the development and utilization of beef liver deodorization.

Key words： deodorization; beef liver; flavor; gas chromatography ion mobility spectroscopy (GC-IMS); principal component analysis

Cite this article

LIU Ziqi , DONG Liqin , YANG Dawei , ZHANG Li , YU Qunli . Effect of NaCl immersion on flavor of beef liver[J]. Food and Fermentation Industries, 2022 , 48(24) : 147 -156 . DOI: 10.13995/j.cnki.11-1802/ts.029877

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