Anim Biosci > Volume 33(8); 2020 > Article |
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Items | Ageing (d) | Control | Sous vide cooking |
---|---|---|---|
Wanrner- Bratzler Shear force (N)* | 0 | 55.30±3.1aA | 35.50±1.60bA |
14 | 42.26±3.22aB | 23.43±1.72bB | |
Total plate count (log10/cm2)** | 0 | 2.39±0.14B | nd |
14 | 4.71±0.50A | nd | |
Lactic acid bacteria (log10/cm2)** | 0 | 1.16±0.11B | nd |
14 | 2.30±0.14A | nd |
* The shear force was determined on the beef steaks which were cooked to a core temperature of 70°C as recommended by American Meat Science Association (AMSA, 2015).
Items | Ageing (d) | SV1) | SV+OV1) | SV+TC1) |
---|---|---|---|---|
Lightness | 0 | 44.62±0.82a | 28.64±0.14Ab | 24.02±0.95c |
14 | 44.44±0.52a | 24.32±0.22Bb | 24.13±0.10b | |
Redness | 0 | 7.15±0.30Ab | 5.84±0.29c | 8.93±0.68Aa |
14 | 5.42±0.15Bb | 5.23±0.51b | 7.84±0.11Ba | |
Yellowness | 0 | 13.26±0.10Ba | 7.55±0.60Bc | 9.02±0.28b |
14 | 16.21±0.11Aa | 9.47±0.15Ab | 7.80±0.37c | |
Browning index | 0 | 46.52±1.05Bb | 45.03±0.16Bb | 62.25±1.12Ba |
14 | 53.58±1.16Ab | 64.29±0.24Ab | 73.58±4.80Aa |
Items | SV1) | SV+OV1) | SV+TC1) |
---|---|---|---|
Lightness | 0.994* | −0.406 | −0.858* |
Redness | −0.264 | −0.703 | 0.967* |
Yellowness | 1.000* | −0.488 | −0.512 |
Browning Index | −0.900* | −0.269 | 0.969* |
Butanal, 2-methyl- | −0.731 | −0.225 | 0.956* |
Butanal, 3-methyl- | −0.766 | 0.866 | 0.897* |
Hexanal | −0.139 | 0.927* | −0.788 |
heptanal | −0.605 | −0.387 | 0.692 |
E-2-heptenal | −0.500 | 1.000 | −0.500 |
Benzaldehyde | −0.955* | 0.735 | 0.220 |
Octanal | −0.929 | 0.143 | 0.786 |
Benzenacetaldehyde | −0.629 | −0.359 | 0.688 |
Nonanal | −0.912* | 0.101 | 0.891* |
E-2-octenal | −0.989 | 0.623 | 0.365 |
E-2-nonenal | −1.000 | 0.500 | 0.500 |
E,4-decenal | 1.000 | −0.500 | −0.500 |
E,2-decenal | 0.189 | −0.945 | 0.756 |
1-pentanol | 0.809 | 0.104 | −0.913* |
1-heptanol | 0.500 | −1.000 | 0.500 |
1-octen-3-ol | −0.971* | 0.693 | 0.277 |
2-nonen-1-ol | 0.945* | −0.189 | −0.756 |
1-octanol | −0.988 | 0.629 | 0.359 |
1-Hexanol | 1.000 | −0.500 | −0.500 |
Pyrazine, methyl- | −0.832 | −0.064 | 0.896* |
Pyrazine, 2,4-dimethyl- | −1.000* | 0.500 | 0.500 |
Pyrazine, 3-ethyl-2,5-dimethyl- | −0.839 | −0.052 | 0.981* |
Pyrazine,2,3-dimethyl- | −0.961* | 0.721 | 0.240 |
Trimethyl pyrazine | −0.773 | −0.163 | 0.936* |
2-methylthiophene | −0.992 | 0.603 | 0.390 |
2-thiophene methanol | −0.500 | 1.000 | −0.500 |
3-thiophene-carboxaldehyde | −0.756 | 0.945 | −0.189 |
3-phenyl thiophene | 0.756 | −0.945 | 0.189 |
2-pentylfuran | 1.000* | −0.500 | −0.500 |
2-n-octylfuran | −0.971 | 0.693 | 0.277 |
Toluene | 0.500 | −1.000* | 0.500 |
2-heptanone | −0.500 | 1.000* | −0.500 |
Propanal | −0.756 | 0.945 | −0.189 |
Propanal, 2-methyl- | −0.971 | 0.277 | 0.693 |
Butanal | −0.866 | 0.000 | 0.866 |
Butanal, 3-methyl- | −0.832 | −0.064 | 0.986* |
Flavor | −0.916* | 0.110 | 0.896* |
Juiciness | 0.642 | −0.985* | 0.343 |
Tenderness | 0.374 | −0.990* | 0.616 |
Overall acceptability | −0.723 | −0.237 | 0.960 |
Total aldehydes | −0.952* | 0.742 | 0.209 |
Total alcohols | 0.217 | 0.737 | −0.954 |
Total pyrazines | −0.919* | 0.118 | 0.891* |
Total sulfur-containing compounds | −0.950* | 0.745 | 0.205 |
Total furans | 0.997* | −0.434 | −0.564 |
Total hydrocarbons | 1.000* | −0.500 | −0.500 |
Compounds | Retention time | IM1) | Ageing (d) | SV2) | SV+OV2) | SV+TC2) |
---|---|---|---|---|---|---|
Aldehydes | ||||||
Propanal | 1.701 | MS+ | 0 | 0.02±0.001 | 0.02±0.001 | 0.01±0.001 |
STD | 14 | 0.01±0.001 | 0.03±0.002 | 0.02±0.001 | ||
Propanal, 2-methyl- | 1.942 | MS+ | 0 | nd | 0.01±0.001 | 0.01±0.001 |
STD | 14 | nd | 0.02±0.002 | 0.03±0.001 | ||
Butanal | 2.142 | MS+ | 0 | 0.02±0.001 | 0.02±0.001 | 0.02±0.001 |
STD | 14 | 0.02±0.001 | 0.04±0.003 | 0.06±0.002 | ||
Butanal, 3-methyl- | 2.703 | MS+ | 0 | nd | 0.03±0.001 | 0.01±0.001 |
STD | 14 | nd | 0.05±0.01b | 0.17±0.03a | ||
Butanal, 2-methyl- | 2.817 | MS+ | 0 | nd | 0.02±0.001 | 0.03±0.002 |
STD | 14 | nd | 0.07±0.009b | 0.27±0.01a | ||
2-methyl-heptanal | 3.292 | MS+ | 0 | 0.12±0.01 | 0.09±0.02 | 0.08±0.005 |
STD | 14 | 0.07±0.002 | 0.13±0.002 | 0.08±0.002 | ||
Hexanal | 6.09 | MS+ | 0 | 1.77±0.12 | 1.87±0.06 | 1.27±0.01 |
STD | 14 | 1.04±0.02 | 1.94±0.008 | 0.93±0.02 | ||
Heptanal | 9.26 | MS+ | 0 | 0.84±0.05 | 0.80±0.007 | 1.30±0.02 |
STD | 14 | 0.22±0.01 | 0.32±0.002 | 0.20±0.009 | ||
E-2-heptenal | 10.748 | MS+ | 0 | 0.02±0.002 | 0.03±0.001 | 0.01±0.001 |
STD | 14 | 0.01±0.001 | 0.01±0.001 | 0.02±0.001 | ||
Benzaldehyde | 10.868 | MS+ | 0 | 0.19±0.01 | 0.37±0.04 | 0.20±0.008 |
STD | 14 | 0.08±0.002b | 0.13±0.008ab | 0.23±0.01a | ||
Octanal | 11.921 | MS+ | 0 | 0.39±0.02b | 0.65±0.001a | 0.61±0.03a |
STD | 14 | 0.17±0.02b | 0.23±0.004ab | 0.32±0.03a | ||
Benzenacetaldehyde | 12.877 | MS+ | 0 | 0.02±0.001 | 0.02±0.001 | 0.01±0.001 |
STD | 14 | nd | 0.02±0.003 | 0.06±0.006 | ||
Nonanal | 14.199 | MS+ | 0 | 0.53±0.005b | 0.77±0.006abA | 0.86±0.02aA |
STD | 14 | 0.33±0.01c | 0.43±0.001Bb | 0.51±0.03Ba | ||
E-2-octenal | 13.185 | MS + | 0 | 0.03±0.001 | 0.02±0.009 | 0.03±0.001 |
STD | 14 | 0.03±0.001 | 0.02±0.002 | 0.02±0.002 | ||
E-2-nonenal | 15.329 | MS + | 0 | 0.03±0.002 | 0.06±0.001A | 0.06±0.001A |
STD | 14 | nd | 0.01±0.001B | 0.01±0.001B | ||
E,4-decenal | 15.999 | MS | 0 | 0.08±0.001a | 0.01±0.001b | 0.01±0.001b |
14 | nd | 0.01±0.001 | 0.01±0.001 | |||
E,2-decenal | 17.288 | MS+ | 0 | 0.18±0.001a | 0.03±0.002Bb | 0.07±0.06ab |
STD | 14 | 0.03±0.002b | 0.10±0.004Aab | 0.18±0.01a | ||
Alcohols | ||||||
1-penten-3-ol | 3.046 | MS+ | 0 | nd | 0.005±0.001 | 0.01±0.001 |
STD | 14 | nd | 0.01±0.001 | 0.01±0.001 | ||
1-pentanol | 5.015 | MS+ | 0 | 0.18±0.001 | 0.01±0.005 | nd |
STD | 14 | 0.06±0.002 | 0.14±0.001 | 0.02±0.001 | ||
1-heptanol | 11.103 | MS+ | 0 | 0.03±0.001 | 0.03±0.002 | 0.02±0.001 |
STD | 14 | 0.02±0.001 | 0.01±0.001 | 0.03±0.001 | ||
1-octen-3-ol | 11.349 | MS+ | 0 | 0.08±0.03 | 0.03±0.01 | 0.01±0.001 |
STD | 14 | 0.01±0.001b | 0.14±0.006a | 0.14±0.001a | ||
2-nonen-1-ol | 13.372 | MS+ | 0 | 0.03±0.001 | 0.01±0.001 | 0.01±0.001 |
STD | 14 | 0.02±0.001 | 0.02±0.001 | 0.01±0.001 | ||
1-octanol | 13.452 | MS+ | 0 | nd | 0.02±0.001B | 0.02±0.002 |
STD | 14 | nd | 0.04±0.001A | 0.03±0.001 | ||
1-hexanol | 8.316 | MS+ | 0 | 0.04±0.003 | 0.02±0.002 | 0.02±0.002 |
STD | 14 | 0.02±0.001 | 0.02±0.001 | 0.02±0.001 | ||
1-undecanol | 17.431 | MS | 0 | nd | 0.01±0.001 | 0.03±0.001 |
14 | nd | 0.01±0.001 | 0.01±0.001 | |||
Pyrazines | ||||||
Pyrazine, methyl- | 6.92 | MS+ | 0 | nd | nd | 0.03±0.001 |
STD | 14 | nd | 0.04±0.001 | 0.06±0.002 | ||
Pyrazine, 2,4-dimethyl- | 9.678 | MS+ | 0 | nd | nd | 0.01±0.002 |
STD | 14 | nd | 0.05±0.001 | 0.04±0.001 | ||
Pyrazine, 3-ethyl-2,5-dimethyl- | 13.581 | MS+ | 0 | 0.02±0.001 | 0.02±0.001B | 0.04±0.001B |
STD | 14 | 0.01±0.002c | 0.06±0.002Ab | 0.10±0.03Aa | ||
Pyrazine,2,3-dimethyl- | 9.529 | MS | 0 | nd | nd | 0.01±0.003 |
14 | nd | 0.14±0.003 | 0.09±0.003 | |||
Trimethyl pyrazine | 11.795 | MS+ | 0 | nd | 0.04±0.001b | 0.13±0.001a |
STD | 14 | nd | 0.06±0.001b | 0.15±0.001a | ||
Sulfur-containing compounds | ||||||
Carbon disulfide | 1.864 | MS+ | 0 | 0.01±0.001 | 0.01±0.001 | 0.01±0.001 |
STD | 14 | nd | nd | nd | ||
2-methylthiophene | 5.053 | MS+ | 0 | nd | 0.07±0.001 | 0.06±0.12 |
STD | 14 | nd | 0.08±0.001 | 0.07±0.003 | ||
2-thiophene methanol | 12.561 | MS+ | 0 | 0.02±0.001 | 0.02±0.001 | 0.01±0.002B |
STD | 14 | 0.03±0.001 | 0.04±0.001 | 0.04±0.002A | ||
3-thiophene-carboxaldehyde | 11.663 | MS | 0 | nd | 0.02±0.001 | 0.01±0.001 |
14 | nd | 0.07±0.001 | 0.02±0.001 | |||
3-phenyl thiophene | 19.657 | MS+ | 0 | 0.04±0.001 | 0.02±0.001A | 0.03±0.004 |
STD | 14 | 0.02±0.002 | 0.01±0.001B | 0.02±0.001 | ||
Furans | ||||||
2-pentylfuran | 11.584 | MS+ | 0 | 0.12±0.05 | 0.01±0.001 | 0.01±0.001 |
STD | 14 | 0.04±0.001 | nd | nd | ||
2-n-octylfuran | 17.814 | MS+ | 0 | 0.05±0.002 | 0.09±0.003A | 0.08±0.001A |
STD | 14 | 0.04±0.001 | 0.04±0.001B | 0.04±0.006B | ||
Hydrocarbons 4-octanone | 11.134 | MS | 0 | 0.07±0.003 | 0.01±0.001 | nd |
14 | 0.03±0.002 | nd | nd | |||
Heptane, 3,4-dimethyl- | 13.037 | MS | 0 | 0.02±0.001 | 0.01±0.001 | 0.01±0.002 |
14 | 0.01±0.002b | 0.02±0.001b | 0.03±0.001a | |||
Toluene | 4.94 | MS+ | 0 | 0.01±0.001 | 0.01±0.001 | 0.01±0.001 |
STD | 14 | 0.02±0.001 | 0.01±0.004 | 0.02±0.001 | ||
Z-3-dodecene | 14.706 | MS | 0 | 0.08±0.001 | 0.05±0.001 | 0.06±0.001 |
14 | 0.03±0.001 | 0.04±0.001 | 0.04±0.002 | |||
2,5-octanedione | 11.408 | MS+ | 0 | 0.07±0.02 | nd | 0.02±0.001 |
STD | 14 | 0.04±0.001 | 0.02±0.001 | 0.05±0.002 | ||
2-heptanone | 8.894 | MS+ | 0 | 0.01±0.001 | 0.03±0.002 | 0.01±0.001 |
STD | 14 | 0.02±0.001 | 0.04±0.001 | 0.02±0.001 | ||
1,2,3-trimethylbenzene | 12.307 | MS | 0 | 0.05±0.001 | nd | 0.02±0.001 |
14 | 0.01±0.001 | 0.01±0.002 | 0.01±0.001 | |||
2-Heptene, 5-methyl- | 6.508 | MS | 0 | 0.05±0.001 | 0.02±0.001B | 0.02±0.002 |
14 | 0.03±0.002b | 0.10±0.001Aa | 0.01±0.001b | |||
Tridecane | 17.952 | MS | 0 | 0.06±0.001Ab | 0.009±0.001Ba | 0.02±0.001b |
14 | 0.01±0.001B | 0.01±0.006A | 0.01±0.001 | |||
2-tridecanone | 21.265 | MS | 0 | 0.07±0.001a | 0.03±0.001Ab | 0.03±0.001b |
14 | 0.02±0.001 | 0.01±0.001B | 0.02±0.001 | |||
Hexadecane | 22.782 | MS | 0 | 0.04±0.001a | 0.01±0.001b | 0.02±0.001b |
14 | 0.01±0.002 | 0.01±0.001 | 0.01±0.001 |
1) IM, identification method: The compounds were identified by either mass spectra (MS) from library or authentic standards (STD).
Flavor class | Ageing (d) | SV1) | SV+OV1) | SV+TC1) |
---|---|---|---|---|
Aldehydes | 0 | 4.24±0.06b | 4.82±0.12ab | 4.59±0.09a |
14 | 2.01±0.03b | 3.56±0.08a | 3.12±0.05a | |
Alcohols | 0 | 0.36±0.01a | 0.13±0.001b | 0.12±0.001b |
14 | 0.13±0.001 | 0.40±0.003 | 0.28±0.02 | |
Pyrazines | 0 | 0.02±0.001c | 0.06±0.001b | 0.22±0.008a |
14 | 0.01±0.001b | 0.35±0.01ab | 0.44±0.05a | |
Sulfur-containing compounds | 0 | 0.07±0.001b | 0.14±0.002a | 0.12±0.001a |
14 | 0.05±0.001b | 0.2±0.0.6a | 0.15±0.003a | |
Furans | 0 | 0.17±0.01 | 0.1±0.005 | 0.09±0.001 |
14 | 0.08±0.001 | 0.04±0.001 | 0.04±0.001 | |
Hydrocarbons | 0 | 0.53±0.01a | 0.17±0.004b | 0.22±0.002b |
14 | 0.29±0.002 | 0.32±0.002 | 0.27±0.0003 |
Items | Ageing (d) | SV1) | SV+OV1) | SV+TC1) |
---|---|---|---|---|
Flavor | 0 | 3.79±0.10Bc* | 5.65±0.12b | 6.25±0.11Ba |
14 | 4.63±0.14Ac | 5.47±0.15b | 6.50±0.11Aa | |
Juiciness | 0 | 5.83±0.10a | 4.94±0.10Ab | 5.55±0.12a |
14 | 5.84±0.09a | 5.53±0.13Bb | 5.90±0.09a | |
Tenderness | 0 | 5.63±0.14aB | 5.24±0.11b | 5.56±0.12abB |
14 | 5.97±0.16aA | 5.18±0.12b | 6.25±0.07aA | |
Overall acceptability | 0 | 4.74±0.12cB | 5.59±0.14b | 6.35±0.11Ba |
14 | 5.12±0.11bA | 5.12±0.13b | 6.50±0.10Aa |
1) SV, sous vide cooking at 55°C for 5 h and raised to 60°C for 1 h; SV+OV, sous vide cooking followed by oven roasting at 250°C for 20 min; SV+TC, sous vide cooking followed by blowtorching for 2 min.