Abstract
The effect of PEF processing and chilled storage on the volatile composition and sensory properties of chilled and frozen lamb cuts was investigated in this study. Results showed that PEF-treated chilled and frozen lamb cuts varied in temporal flavour attributes with storage. Storage for 7 days resulted in oxidized flavour, while PEF treatments for all chilled and frozen cuts were associated with browned and livery flavour attributes. Partial least squares regression (PLSR) was applied to determine the predictive relationships between the volatile composition, fatty acid and amino acid profiles, and sensory responses for PEF treated lamb cuts. The results showed that some volatile compounds (2-nonanone, 2-pentylfuran, pyrrole, methyl pyrazine, 2-ethyl-3-methyl pyrazine, and thiophene) correlated well with the meaty and juicy flavour of PEF treated frozen lamb cuts. In PEF treated chilled lamb cuts, meaty and juicy flavours were associated with the presence of fatty acids (C18:0, SFA, 20:5(n-3), and n-3). In contrast, livery and browned perception of both PEF processed chilled and frozen lamb cuts were associated with the presence of amino acids (threonine, phenylalanine, isoleucine, tyrosine, and methionine), and some volatile compounds (heptanal, 2-ethylfuran, pyridine, dimethyl disulphide, dimethyl trisulphide, and 3,5-diethyl-2-methyl pyrazine). Overall, these results imply that careful consideration of type of meat cuts, PEF pre-treatment, and storage are important when subjecting lamb meat to PEF processing.
Highlights
Pulsed electric field (PEF) is a novel non-thermal technology that utilises short pulses of electricity for microbial inactivation and has been widely researched recently in the processing of solid food such as meat [1,2,3,4]
It is obvious that PEF significantly affected volatile composition and sensory characteristics of the seven lamb meat cuts
Temporal dominance of sensations (TDS) results showed that both storage and PEF treatments affected the temporal flavour profiles of meaty and oxidized flavour attributes
Summary
Pulsed electric field (PEF) is a novel non-thermal technology that utilises short pulses of electricity for microbial inactivation and has been widely researched recently in the processing of solid food such as meat [1,2,3,4]. PEF can induce changes in the physical properties of meat such as structure and texture. PEF treatment has been reported to improve tenderness in M. semitendinosus beef [3,4]. Longissimus lumborum beef [2], and turkey breast meat [1]. The application of PEF in meat (especially beef) can enhance cell permeability due to electroporation and enhance proteolysis that contributes to tenderisation [2,3]
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