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

IF 8.2 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

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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.

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电刺激对干腌里脊肉风味和脂质氧化的协调调节：脂肪酶活性和感官相关性的研究。

本研究考察了电刺激对干腌里脊肉在不同加工阶段（0、4和11天）的影响，主要关注脂质氧化和挥发性化合物的组成。研究结果显示，电刺激增强了脂肪酶活性，加速了脂质氧化。与对照组相比，电刺激样品显示出更高的总氨基酸和脂肪酸含量。此外，电刺激组表现出更好的味觉（通过电子舌头评估）和香气（通过电子鼻评估）。在GC-MS鉴定的49种化合物中，电刺激干腌里脊的挥发性化合物多样性较大。值得注意的是，某些化合物，包括乳酸乙酯、肉豆酸乙酯、2,3-辛烷二酮和环己酮，只在电刺激样品中检测到。这些发现为通过电刺激肉类加工过程中脂质氧化和风味发展之间的相互作用提供了新的见解。

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sec-octanol

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.