Characterization of Volatile Component Changes in Fresh Beef during Storage under Different Storage Conditions

MENG Xintao; PAN Yan; ZOU Shuping; QIAO Xue; ZHANG Ting; ZHANG Qian

doi:10.13386/j.issn1002-0306.2020100187

Volume 42 Issue 15

Jul. 2021

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Science and Technology of Food Industry > 2021 > 42(15): 289-298. > DOI: 10.13386/j.issn1002-0306.2020100187

MENG Xintao, PAN Yan, ZOU Shuping, et al. Characterization of Volatile Component Changes in Fresh Beef during Storage under Different Storage Conditions[J]. Science and Technology of Food Industry, 2021, 42(15): 289−298. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100187.

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Characterization of Volatile Component Changes in Fresh Beef during Storage under Different Storage Conditions

MENG Xintao^{1, 2,},
PAN Yan^{1, 2},
ZOU Shuping^{1, 2},
QIAO Xue^{1, 2},
ZHANG Ting^{1, 2, ,},
ZHANG Qian^{1, 2, ,}

1.
Research Institute of Farm Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
2.
Research Center of Main Agricultural Products Processing Engineering in Xinjiang, Urumqi 830091, China

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Received Date: October 22, 2020
Available Online: June 02, 2021

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Abstract

Abstract

Three different storage and circulation temperatures of fresh beef after acid removal were simulated, namely, normal temperature shelf(25~30 ℃), refrigerated shelf(8~10 ℃) and low temperature shelf(0~1 ℃). And volatile organic compounds (VOCs) generated during storage which were measured and analyzed by gas chromatography-ion mobility spectroscopy(GC-IMS). The results indicated that there were twenty-eight, fifty-five, forty-two compounds in samples under different storage conditions identified from the GC-IMS library seacher1.0.3. When the beef was stored at 25~30 ℃ for 14 h, there were four characteristic marker substances: Butyl butyrate, 2-hexanone, 1-octene-3-alcohol and propyl butyrate(monomer). When the beef was stored at 8~10 ℃ for 142 h, there were 8 characteristic marker substances such as isobutanol, ethyl acetate (monomer), n-hexanol and 2-heptanone. When stored at 0~1 ℃ for 19.5 days, there were 10 characteristic markers such as 2-heptanone (dimer), 2-pentanone (dimer), isopropanol, ethyl lactate and isobutanol. Thus, under the same storage conditions, there were obvious differences of VOCs at different storage periods. The results showed that 14 h, 142 h and 19.5 d could be used to predict the storage life of fresh beef under three storage conditions after acid removal 24 h. The results could provide theoretical basis and data support for the circulation and sales, safe consumption and production supervision of fresh beef in production.

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