Investigation of Physicochemical and Textural Characteristics and Volatile Compounds of Kazakh Dry-cured Beef

The aim of this study was to evaluate the physicochemical and textural characteristics and volatile compounds of Kazakh dry-cured beef made in China. Two types of Kazakh dry-cured beef were investigated: Kazakh dry-cured beef made with smoking and spices (T1) and without smoking and spices (T2). The...

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Published inFOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 23; no. 3; pp. 375 - 383
Main Authors Sha, Kun, Zhang, Ze-Jun, Sun, Bao-Zhong, Li, Hai-Peng, Song, Huan-Lu, Lang, Yu-Miao, Lei, Yuan-Hua, Li, Hong-Do, Zhang, Yang
Format Journal Article
LanguageEnglish
Published Tsukuba Japanese Society for Food Science and Technology 2017
The Japanese Society for Food Science and Technology
Japan Science and Technology Agency
Subjects
Acetophenone
Alcohols
Aldehydes
Aliphatic compounds
Beef
Chains
Derivatives
Furfural
Furfuryl alcohol
Gas chromatography
Hydrocarbons
Kazakh dry-cured beef
Mass spectrometry
Mass spectroscopy
Naphthalene
Phenols
physicochemical properties
Principal components analysis
Solid phase methods
Spices
texture profile
Volatile compounds
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Summary:The aim of this study was to evaluate the physicochemical and textural characteristics and volatile compounds of Kazakh dry-cured beef made in China. Two types of Kazakh dry-cured beef were investigated: Kazakh dry-cured beef made with smoking and spices (T1) and without smoking and spices (T2). There were significant (P < 0.05) differences in values of aw, moisture, L*, cohesiveness and chewiness between the two types. A total of 86 volatile compounds were isolated by solid phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS). Hydrocarbons were the most abundant in T1 products and aldehydes in T2 products. Principal component analysis showed that the first principal component (PC1) was highly related to smoke derivatives—naphthalene, 2-cyclopenten-1-one derivatives, 4-methyl-4-hepten-3-one, acetophenone, 2,3-dihydro-1H-Inden-1-one, 2-furanmethanol, methoxy-phenyl-oxime, furfural, 1-(2-furanyl)-ethanone and phenols—and the second principal component (PC2) to lipid derivatives—straight-chain aliphatic aldehydes, methyl ketone, straight-chain alcohols and 2-pentyl-furan.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.23.375