53 Impact of Packaging Types on Cooked Beef Volatile Flavor Compounds.

Abstract

The objective of this study was to evaluate the impact of packaging type and muscle on beef volatile flavor compounds produced from grilling. Gluteus medius (GM) and Longissimus lumborum (LL) steaks were fabricated into 2.54 cm steaks and packaged in carbon monoxide modified atmosphere (CO), high oxygen (HIOX), polyvinyl chloride overwrap (OW), rollstock (ROLL), or vacuum (VAC) packaging and held for 7 days in dark storage. Steaks were then placed in retail coffin cases for 48 hours, except for VAC, which were held in darkness. Following the 48 hours, steaks were vacuum packaged and frozen at -20℃ until volatile compound analysis. Steaks were cooked to a medium degree of doneness (71℃) prior to analysis. Compounds evaluated were derived from various flavor development pathways, including Maillard reaction products and lipid derived compounds. Interactions between packaging type and muscle (P < 0.05) were observed for 2,3-pentanedione and 1-pentanol - two lipid derived compounds. Packaging significantly impacted lipid degradation products, as HIOX packaging possessed the greatest amount (P < 0.05) of 1-octen-3-ol, 1-octanol, dodecanal, nonane, pentane, tetradecane, 2-pentylfuran, 2-heptanone, 1-octene, and hexanoic acid, methyl ester when compared to all other packaging schemes. Contrastingly, ROLL packaging exhibited the greatest amount (P < 0.05) of 2-methy1-1-pentene and 2,4-dimethyl-1-heptene. For Maillard reaction products, HIOX possessed a greater amount of phenylacetaldehyde (P < 0.05) than ROLL and VAC treatments, but was similar (P > 0.05) to OW and CO. Dimethyl sulfide was present in the greatest amount (P < 0.05) in ROLL, VAC, and CO than HIOX and OW, which were similar (P > 0.05). When evaluating the impact of muscle on Maillard reaction products, LL steaks produced a greater amount (P < 0.05) of the Strecker aldehydes 3-methylbutanal and 2-methylbutanal than GM steaks. Similarly, LL steaks also produced a greater amount (P < 0.05) of methyl pyrazine, 2,5-dimethylpyrazine, and dimethyl sulfone. Contrastingly, GM steaks produced a greater amount (P < 0.05) of 2,3-butanedione, 3-hydroxy-2-butanone, and dimethyl sulfide than LL steaks when cooked. Within lipid derived compounds, LL steaks possessed a greater amount (P < 0.05) of ethanol and butryrolactone. However, GM steaks exhibited a greater amount (P < 0.05) of 2,3-butanediol and octanoic acid, which are indicators of lipid oxidation. These results suggest steaks in HIOX packaging undergo a greater amount of lipid oxidation in comparison to other packaging types. This could lead to detrimental effects of beef flavor when purchased by consumers.