Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis
Sam Al-Dalali
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China
Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb, Yemen
Search for more papers by this authorCong Li
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China
Search for more papers by this authorCorresponding Author
Baocai Xu
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China
Correspondence
Baocai Xu, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
Email: [email protected]
Search for more papers by this authorSam Al-Dalali
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China
Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb, Yemen
Search for more papers by this authorCong Li
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China
Search for more papers by this authorCorresponding Author
Baocai Xu
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China
Correspondence
Baocai Xu, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
Email: [email protected]
Search for more papers by this authorAbstract
Marinating is a Chinese meat-processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. In this study, beef meats were marinated in different seasoning recipes, including marinade solution of water as control (BS1), marinade solution consisting of water and 2% salt (BS2), marinade solution consisting of water, 2% salt, and 0.5% sugar (BS3), and marinade solution consisting of water, 2% salt, 0.5% sugar, 0.5% soy sauce, and spices (BS4). The effects of different marinade solutions through the tumbling on the flavor profile of roasted beef meat were comprehensively analyzed via chemical and sensory analysis. A total of 82 volatile flavor compounds were identified. Among them, 36 compounds were identified in BS1, 40 compounds in BS2, 46 compounds in BS3, and 64 compounds in BS4. Besides, 4 compounds showed high odor activity values (OAVs) in marinated samples, including decanal, trans-2-decenal, linalool, and nonanal. The metal oxide sensors of E-nose distinguished the differences among the different marinated samples. Marinated beef samples BS2 and BS3 showed a significant increase in the values of thiobarbituric acid reactive substances (TBARS). In contrast, marinated beef sample BS4 significantly reduced TBARS value to 4.11 µg MDA/kg beef. It can be concluded that using this different seasoning processing enhances the aroma profile and provides a reference for the production of marinated meat products.
Practical applications
Marinating is a Chinese meat-processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. Processing beef meat with different marinade solutions could enhance its aroma profile. Therefore, this study aimed to evaluate the effect of marination in different marinade solutions through the tumbling on the volatile flavor compounds of roasted beef meat using HS-SPME-GC-MS and E-nose. The obtained results from this study could enrich the theoretical knowledge of the flavor chemistry of marinated beef meat and provide a reference for the production of marinated meat products.
CONFLICT OF INTEREST
The authors declare no competing financial interest.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
Supporting Information
| Filename | Description |
|---|---|
| jfbc13962-sup-0001-TableS1.docxWord 2007 document , 14 KB | Table S1 |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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