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| Effect of Different Thawing Temperatures on the Flavor Quality of Frozen Beef as Analyzed by Purge/Trap-Thermal Desorption-Gas Chromatography-Mass Spectrometry |
| PAN Xiaoqian, ZHANG Shunliang*, LI Su, ZHOU Huimin, ZHAO Bing, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, QU Chao |
| Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing 100068, China |
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Abstract The volatile flavor components of chilled beef and frozen beef thawed at different temperatures were investigated by electronic nose and purge/trap-thermal desorption-gas chromatography-mass spectrometry (P&T-TD-GCMS). The results showed that the major volatile compounds of beef were aldehydes, alcohos, ketones, and olefins based on their odor activity values (OAVs). Compared with chilled beef, the content of volatile flavor compounds in frozen-thawed beef was significantly reduced. As the thawing temperature increased, alcohol content reduced, aldehyde content increased first and then decreased, and the contents of ketones and esters increased. The content of olefins in frozen beef markedly increased when thawed at 15 ℃. Amines occurred and accumulated with the rise of thawing temperature.
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2019, Vol. 33 
