Research on Sensory Quality of Roasted Beef and Plant-based Meat Analogues Based on SPME-GC-O-MS and Texture Analysis

LI Xuejie; SONG Huanlu; WANG Zhongjiang; LI Jian

doi:10.13386/j.issn1002-0306.2021030081

Volume 42 Issue 12

Jun. 2021

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Science and Technology of Food Industry > 2021 > 42(12): 8-18. > DOI: 10.13386/j.issn1002-0306.2021030081

LI Xuejie, SONG Huanlu, WANG Zhongjiang, et al. Research on Sensory Quality of Roasted Beef and Plant-based Meat Analogues Based on SPME-GC-O-MS and Texture Analysis[J]. Science and Technology of Food Industry, 2021, 42(12): 8−18. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030081.

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Research on Sensory Quality of Roasted Beef and Plant-based Meat Analogues Based on SPME-GC-O-MS and Texture Analysis

1.
Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
2.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
3.
College of Food, Northeast Agricultural University, Harbin 150038, China

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Received Date: March 07, 2021
Available Online: April 19, 2021

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Abstract

Abstract

The volatile components in 3 commercial plant-based meat analogues(sample I, sample B, sample O), 1 homemade plant-based meat analogues (sample C) and 1 commercial beef were analyzed by solid-phase microextraction (SPME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS), and the sensory properties were evaluated by texture analysis and sensory evaluation. The results showed that the homemade plant-based meat analogues (sample C) had a high content of meat flavor-related compounds, and the meat aroma and meat taste were similar to beef, and the overall quality was higher than that of the three commercially samples. However, there was a large gap between plant-based meat analogues and beef in appearance, texture and other sensory properties. A total of 154 volatile components were identified in 5 meat samples, among which 40 odor active compounds were identified by GC-O, 69 compounds were identified in beef, 46 of which were also identified in plant-based meat analogues. The contents of aldehydes, alcohols and other compounds related to fat oxidation in beef were significantly higher than those in plant-based meat analogues, and the contents of pyrazine, furan and other heterocyclic compounds related to Maillard reaction in plant-based meat analogues were significantly higher than those in beef, and the contents of heterocyclic compounds in homemade plant-based meat analogues were higher than those in 3 kinds of commercial samples. The texture properties of beef in terms of hardness, elasticity, viscosity and masticability were better than those of plant-based meat analogues, and the texture properties of samples I, O and C were better than those of sample B.

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