Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage.

Yu Zhang,Huanlu Song,Yuwei Sun

doi:10.3390/foods10102430

Yu Zhang, Huanlu Song + Show 1 more

Open Access

https://doi.org/10.3390/foods10102430

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Abstract

Solid phase microextraction (SPME) and Solvent-Assisted Flavor Evaporation (SAFE) were used to analyze the flavor changes of cooked mutton meatballs during storage by gas chromatography-olfactometrymass spectrometry (GC-O-MS), sensory evaluation and Partial Least Squares Regression (PLSR). With the increase of storage time, the concentrations of various volatile compounds in cooked mutton meatballs decreased to varying degrees at the later stage of storage, indicating that the aroma was gradually weakened, which was consistent with the results of sensory evaluation. At 30 days of storage, the overall aroma profile was more prominent, and at the later stage of storage, the sulfur odor was more prominent. The correlation of PLSR further confirmed the credibility of the results. Compared with the SPME and SAFE extraction methods, SPME extracted more flavor substances, and the SAFE extraction rate was higher, which indicated that the combination of several methods was needed for aroma extraction. An analysis of the dilution results and odor activity value (OAV) showed that the key aroma components during storage were 1-octene-3-ol, linalool, methylallyl sulfide, diallyl disulfide, 2-pinene, hexanal and butyric acid.

Highlights

Mutton is a traditional medicine and food supplement in China that has rich nutritional value, high protein content and low cholesterol [1]
The Solid-Phase Microextraction (SPME) method combined with Gas ChromatographyOlfactometry-Mass Spectrometry (GC-O-mass spectrometer (MS)) was used to extract and detect volatile flavor substances from cooked mutton meatballs
Similar to Solid-Phase Microextraction (SPME), the Solvent-Assisted Flavor Evaporation (SAFE) method was applied combined with Gas Chromatography−Olfactometry−Mass Spectrometry (GC-O-MS) for the extraction and identification of the volatile flavor substances of cooked mutton balls, and 58 kinds of odor-active compounds were identified

Summary

Introduction

Mutton is a traditional medicine and food supplement in China that has rich nutritional value, high protein content and low cholesterol [1]. Xiao et al [6] reviewed that oxidation in lipid and protein fractions of meat has been demonstrated as the main, non-microbial cause of quality deterioration during processing. This is because lipids and proteins in meat are susceptible to oxidative damages due to the rapid depletion of endogenous antioxidants after slaughter. Cooked mutton balls have a high moisture content, and problems such as fat oxidation, decomposition and deterioration are easy to happen during storage, which will lead to the loss of flavor and will reduce the costumer’s desire to purchase the products [11,12]. Understanding the variations in compounds responsible for the flavor of meatballs during storage can provide the theoretical basis for improving product quality by controlling the processes that control the formation of these compounds

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