Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration

The aim of this study was to investigate the effect of chilling rate (1.44, 22.2, and 32.4 °C/h) on the evolution of volatile and non-volatile compounds in raw lamb meat during refrigeration (1, 24, 72, and 120 h). Through orthogonal projection to latent structure-discriminant analysis, the calculat...

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Autores principales:	Can Xiang, Shaobo Li, Huan Liu, Ce Liang, Fei Fang, Dequan Zhang, Zhenyu Wang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	chilling rate refrigeration volatile and non-volatile compound raw lamb meat Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/e4f6f348b6e74403977334215c6b619b
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spelling	oai:doaj.org-article:e4f6f348b6e74403977334215c6b619b2021-11-25T17:35:40ZImpact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration10.3390/foods101127922304-8158https://doaj.org/article/e4f6f348b6e74403977334215c6b619b2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2792https://doaj.org/toc/2304-8158The aim of this study was to investigate the effect of chilling rate (1.44, 22.2, and 32.4 °C/h) on the evolution of volatile and non-volatile compounds in raw lamb meat during refrigeration (1, 24, 72, and 120 h). Through orthogonal projection to latent structure-discriminant analysis, the calculation of odor activity values (OAV > 1) and taste activity values (TAV > 1) analysis, 1-octen-3-ol, (E, E)-2,4-decadienal, nonanal, hexanal, nona-3,5-dien-2-one, 2,3-octanedione, hexanoic acid, 1-nonen-4-ol, aspartate (Asp), Glutamic Acid (Glu), 5′-GMP, 5′-IMP, and 5′-AMP were regarded as differential flavor or taste compounds for raw meat undergone different chilling rates. With a rapid chilling rate at 24 h after slaughter, the contribution of 1-octen-3-ol decreased, but (E, E)-2,4-decadienal increased. Moreover, at 24 h post-mortem, the equivalent umami concentration of Asp, Glu, 5′-GMP, 5′-IMP and 5′-AMP in raw meat were significantly lower at a chilling rate of 1.44 °C/h than 32.4 °C/h (<i>p</i> < 0.05). Conclusively, under the rapid chilling rate, more fatty odor and umami compounds accumulated in 24 h aged meat.Can XiangShaobo LiHuan LiuCe LiangFei FangDequan ZhangZhenyu WangMDPI AGarticlechilling raterefrigerationvolatile and non-volatile compoundraw lamb meatChemical technologyTP1-1185ENFoods, Vol 10, Iss 2792, p 2792 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	chilling rate refrigeration volatile and non-volatile compound raw lamb meat Chemical technology TP1-1185
spellingShingle	chilling rate refrigeration volatile and non-volatile compound raw lamb meat Chemical technology TP1-1185 Can Xiang Shaobo Li Huan Liu Ce Liang Fei Fang Dequan Zhang Zhenyu Wang Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration
description	The aim of this study was to investigate the effect of chilling rate (1.44, 22.2, and 32.4 °C/h) on the evolution of volatile and non-volatile compounds in raw lamb meat during refrigeration (1, 24, 72, and 120 h). Through orthogonal projection to latent structure-discriminant analysis, the calculation of odor activity values (OAV > 1) and taste activity values (TAV > 1) analysis, 1-octen-3-ol, (E, E)-2,4-decadienal, nonanal, hexanal, nona-3,5-dien-2-one, 2,3-octanedione, hexanoic acid, 1-nonen-4-ol, aspartate (Asp), Glutamic Acid (Glu), 5′-GMP, 5′-IMP, and 5′-AMP were regarded as differential flavor or taste compounds for raw meat undergone different chilling rates. With a rapid chilling rate at 24 h after slaughter, the contribution of 1-octen-3-ol decreased, but (E, E)-2,4-decadienal increased. Moreover, at 24 h post-mortem, the equivalent umami concentration of Asp, Glu, 5′-GMP, 5′-IMP and 5′-AMP in raw meat were significantly lower at a chilling rate of 1.44 °C/h than 32.4 °C/h (<i>p</i> < 0.05). Conclusively, under the rapid chilling rate, more fatty odor and umami compounds accumulated in 24 h aged meat.
format	article
author	Can Xiang Shaobo Li Huan Liu Ce Liang Fei Fang Dequan Zhang Zhenyu Wang
author_facet	Can Xiang Shaobo Li Huan Liu Ce Liang Fei Fang Dequan Zhang Zhenyu Wang
author_sort	Can Xiang
title	Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration
title_short	Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration
title_full	Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration
title_fullStr	Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration
title_full_unstemmed	Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration
title_sort	impact of chilling rate on the evolution of volatile and non-volatile compounds in raw lamb meat during refrigeration
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/e4f6f348b6e74403977334215c6b619b
work_keys_str_mv	AT canxiang impactofchillingrateontheevolutionofvolatileandnonvolatilecompoundsinrawlambmeatduringrefrigeration AT shaoboli impactofchillingrateontheevolutionofvolatileandnonvolatilecompoundsinrawlambmeatduringrefrigeration AT huanliu impactofchillingrateontheevolutionofvolatileandnonvolatilecompoundsinrawlambmeatduringrefrigeration AT celiang impactofchillingrateontheevolutionofvolatileandnonvolatilecompoundsinrawlambmeatduringrefrigeration AT feifang impactofchillingrateontheevolutionofvolatileandnonvolatilecompoundsinrawlambmeatduringrefrigeration AT dequanzhang impactofchillingrateontheevolutionofvolatileandnonvolatilecompoundsinrawlambmeatduringrefrigeration AT zhenyuwang impactofchillingrateontheevolutionofvolatileandnonvolatilecompoundsinrawlambmeatduringrefrigeration
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Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration

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