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Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef

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Title: Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef
Authors: Yimeng Ren, Longzhu Zhou, Yujie Shi, Yanan Yu, Weihai Xing, Qingyu Zhao, Junmin Zhang, Yueyu Bai, Jing Li, Chaohua Tang
Source: Heliyon, Vol 10, Iss 16, Pp e36382- (2024)
Publisher Information: Elsevier, 2024.
Publication Year: 2024
Collection: LCC:Science (General)
LCC:Social sciences (General)
Subject Terms: Instant-boiling, Beef slices, Lipidomics, Unsaturated fatty acids, Volatilomics, Correlation analysis, Science (General), Q1-390, Social sciences (General), H1-99
More Details: Beef flavor profiles are strongly influenced by cooking methods and lipid composition. However, the effect of instant-boiling on the aroma of different beef slices was unclear. This study investigated the lipid profiles and instant-boiling volatile profiles of chuck tender (M. Supraspinatus), sirloin (M. Longissimus dorsi) and silverside (M. Biceps femoris). Quantitative lipidomics identified 336 lipid molecular species, of which 84–112 were quantitatively different among the three beef slices. Sirloin had lower phosphatidylcholine, phosphatidylinositol, phosphatidylglycerol and free fatty acids than chuck tender and silverside. The unsaturated fatty acid acyl chains in phosphatidylethanolamine differed significantly. Solid phase microextraction-gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) identified hexanal, octanal, nonanal, decanal, (E)-2-octenal, (E)-2-nonenal, (E)-2-undecenal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-pentylfuran and acetoin as the aroma-active compounds of instant-boiled beef. Unsaturated free fatty acids and phosphatidylglycerols with unsaturated fatty acid residues positively correlated with the aroma-active compounds and might be crucial in flavor differences among the three beef slices. These findings provide greater understanding of the lipid and instant-boiling aroma-active compound profiles in chuck tender, sirloin and silverside, and reflect the suitability of different beef slices for instant-boiling from the aroma perspective.
Document Type: article
File Description: electronic resource
Language: English
ISSN: 2405-8440
Relation: http://www.sciencedirect.com/science/article/pii/S2405844024124139; https://doaj.org/toc/2405-8440
DOI: 10.1016/j.heliyon.2024.e36382
Access URL: https://doaj.org/article/3c57c560074c4cafb37661e4d57f5290
Accession Number: edsdoj.3c57c560074c4cafb37661e4d57f5290
Database: Directory of Open Access Journals
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  Data: Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef
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  Data: <searchLink fieldCode="AR" term="%22Yimeng+Ren%22">Yimeng Ren</searchLink><br /><searchLink fieldCode="AR" term="%22Longzhu+Zhou%22">Longzhu Zhou</searchLink><br /><searchLink fieldCode="AR" term="%22Yujie+Shi%22">Yujie Shi</searchLink><br /><searchLink fieldCode="AR" term="%22Yanan+Yu%22">Yanan Yu</searchLink><br /><searchLink fieldCode="AR" term="%22Weihai+Xing%22">Weihai Xing</searchLink><br /><searchLink fieldCode="AR" term="%22Qingyu+Zhao%22">Qingyu Zhao</searchLink><br /><searchLink fieldCode="AR" term="%22Junmin+Zhang%22">Junmin Zhang</searchLink><br /><searchLink fieldCode="AR" term="%22Yueyu+Bai%22">Yueyu Bai</searchLink><br /><searchLink fieldCode="AR" term="%22Jing+Li%22">Jing Li</searchLink><br /><searchLink fieldCode="AR" term="%22Chaohua+Tang%22">Chaohua Tang</searchLink>
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  Data: Heliyon, Vol 10, Iss 16, Pp e36382- (2024)
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  Label: Description
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  Data: Beef flavor profiles are strongly influenced by cooking methods and lipid composition. However, the effect of instant-boiling on the aroma of different beef slices was unclear. This study investigated the lipid profiles and instant-boiling volatile profiles of chuck tender (M. Supraspinatus), sirloin (M. Longissimus dorsi) and silverside (M. Biceps femoris). Quantitative lipidomics identified 336 lipid molecular species, of which 84–112 were quantitatively different among the three beef slices. Sirloin had lower phosphatidylcholine, phosphatidylinositol, phosphatidylglycerol and free fatty acids than chuck tender and silverside. The unsaturated fatty acid acyl chains in phosphatidylethanolamine differed significantly. Solid phase microextraction-gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) identified hexanal, octanal, nonanal, decanal, (E)-2-octenal, (E)-2-nonenal, (E)-2-undecenal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-pentylfuran and acetoin as the aroma-active compounds of instant-boiled beef. Unsaturated free fatty acids and phosphatidylglycerols with unsaturated fatty acid residues positively correlated with the aroma-active compounds and might be crucial in flavor differences among the three beef slices. These findings provide greater understanding of the lipid and instant-boiling aroma-active compound profiles in chuck tender, sirloin and silverside, and reflect the suitability of different beef slices for instant-boiling from the aroma perspective.
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      – Text: English
    Subjects:
      – SubjectFull: Instant-boiling
        Type: general
      – SubjectFull: Beef slices
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