Effects of pan-fried maturity on volatile flavor compounds and sensory quality of beef steaks

  • HUANG Jia ,
  • NI Cheng ,
  • JIA Hongfeng ,
  • YANG Qian ,
  • ZHANG Zhenyu ,
  • ZHANG Miao
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  • (College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China)

Received date: 2022-11-18

  Revised date: 2022-12-09

  Online published: 2024-04-09

Abstract

Sensory evaluation and solid phase microextraction gas chromatography mass spectrometry were used to analyze the volatile flavor compounds and sensory quality of beef steak with different pan-fried maturity (rare, medium rare, medium, medium well, and well-done) combined with heat map and relative odor activity value (ROAV).Results showed that with the pan-frying time increasing, the color, taste, and aroma of beef steaks gradually increased and the tenderness of beef steaks gradually decreased.The sensory score, contents, and quantity of volatile flavor compounds of medium well steaks were the highest.The key volatile flavor compounds in pan-fried steak were 1-octen-3-ol, octanal, nonanal, (E)-2-nonenal, (E)-2-decenal, (E,E)-2,4-nonadienal, 2-undecenal, (E,E)-2,4-decadienal, 3-heptanone, and hexanoic acid.Aldehydes might be the most important substances in the flavor formation of pan-fried steak.With the increased frying degree, the mushroom flavor, flower flavor, and cream flavor of steaks became weakened and the overall flavor was mainly fat flavor and meat flavor.Cluster analysis of sensory and ROAV showed that medium rare and medium samples were in the same category, medium well and well-done samples were in the other category, and there were great differences between rare samples and other samples.The contents of protein, fat, and carbohydrate in different pan-fried samples were significantly different and were closely related to the formation of volatile compounds.

Cite this article

HUANG Jia , NI Cheng , JIA Hongfeng , YANG Qian , ZHANG Zhenyu , ZHANG Miao . Effects of pan-fried maturity on volatile flavor compounds and sensory quality of beef steaks[J]. Food and Fermentation Industries, 2024 , 50(5) : 305 -316 . DOI: 10.13995/j.cnki.11-1802/ts.034344

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