Abstract
The aim of this study was to investigate the effect of chilling rate (1.44, 22.2, and 32.4 °C/h) on the evolution of volatile and non-volatile compounds in raw lamb meat during refrigeration (1, 24, 72, and 120 h). Through orthogonal projection to latent structure-discriminant analysis, the calculation of odor activity values (OAV > 1) and taste activity values (TAV > 1) analysis, 1-octen-3-ol, (E, E)-2,4-decadienal, nonanal, hexanal, nona-3,5-dien-2-one, 2,3-octanedione, hexanoic acid, 1-nonen-4-ol, aspartate (Asp), Glutamic Acid (Glu), 5′-GMP, 5′-IMP, and 5′-AMP were regarded as differential flavor or taste compounds for raw meat undergone different chilling rates. With a rapid chilling rate at 24 h after slaughter, the contribution of 1-octen-3-ol decreased, but (E, E)-2,4-decadienal increased. Moreover, at 24 h post-mortem, the equivalent umami concentration of Asp, Glu, 5′-GMP, 5′-IMP and 5′-AMP in raw meat were significantly lower at a chilling rate of 1.44 °C/h than 32.4 °C/h (p < 0.05). Conclusively, under the rapid chilling rate, more fatty odor and umami compounds accumulated in 24 h aged meat.
Highlights
IntroductionPublisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations
Q2 represented the degree of prediction of the model, R2 X on the X-axis represented the model’s goodness of fit (GOF), and R2 Y on the Y-axis represented the GOF of the model
The present study potentially established a method to identify raw meat with different chilling rates and refrigeration times based on volatile and non-volatile compounds analysis combined with OPLS-DA. 1-octen-3-ol, (E, E)-2,4decadienal, Asp, Glutamic Acid (Glu), 50 -GMP, 50 -IMP, and 50 -AMP were identified as the key volatile and non-volatile compounds
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Flavor is one of the dominant factors determining the quality of meat and consumer purchasing decisions [1]. The flavor of raw meat is slight, it is an indicator for consumers to evaluate meat freshness and nutrition-related attributes [2]. Some volatile and non-volatile precursors are always produced during refrigeration of raw meat and will determine the cooking quality and sensory attributes of meat products [3]
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