Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-01-16 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2025.102189

Lisha Lan, Li Chen, Xiaolin Zhong, Weiguo Cao, Ying Zhou, Jing Wan, Yuanyuan Liu, Qinjin Zhu

{"title":"Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations.","authors":"Lisha Lan, Li Chen, Xiaolin Zhong, Weiguo Cao, Ying Zhou, Jing Wan, Yuanyuan Liu, Qinjin Zhu","doi":"10.1016/j.fochx.2025.102189","DOIUrl":null,"url":null,"abstract":"<p><p>This study examined the effects of electrical stimulation on dry-cured tenderloin at different processing stages (0, 4, and 11 days), with a primary focus on lipid oxidation and the composition of volatile compounds. The study's results revealed that electrical stimulation enhanced lipase activity and accelerated lipid oxidation. Compared to the control group, the electrically stimulated samples exhibited higher total amino acid and fatty acid contents. Furthermore, the electrically stimulated group demonstrated superior taste (as assessed by an electronic tongue) and aroma profiles (as assessed by an electronic nose). Among the 49 compounds identified by GC-MS, the electrically stimulated dry-cured tenderloin displayed a greater diversity of volatile compounds. Notably, certain compounds, including ethyl lactate, ethyl myristate, 2,3-octanedione, and cyclohexanone, were exclusively detected in the electrically stimulated samples. These findings offer novel insights into the interplay between lipid oxidation and flavor development during meat processing via electrical stimulation.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102189"},"PeriodicalIF":6.5000,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11786848/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.fochx.2025.102189","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/1/1 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

This study examined the effects of electrical stimulation on dry-cured tenderloin at different processing stages (0, 4, and 11 days), with a primary focus on lipid oxidation and the composition of volatile compounds. The study's results revealed that electrical stimulation enhanced lipase activity and accelerated lipid oxidation. Compared to the control group, the electrically stimulated samples exhibited higher total amino acid and fatty acid contents. Furthermore, the electrically stimulated group demonstrated superior taste (as assessed by an electronic tongue) and aroma profiles (as assessed by an electronic nose). Among the 49 compounds identified by GC-MS, the electrically stimulated dry-cured tenderloin displayed a greater diversity of volatile compounds. Notably, certain compounds, including ethyl lactate, ethyl myristate, 2,3-octanedione, and cyclohexanone, were exclusively detected in the electrically stimulated samples. These findings offer novel insights into the interplay between lipid oxidation and flavor development during meat processing via electrical stimulation.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

求助全文

约1分钟内获得全文去求助

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.