Ultrasound-induced modifications of beef flavor characteristics during postmortem aging

• Published in: Ultrasonics sonochemistry 2024-08, Vol.108, p.106979, Article 106979
• Main Authors: Fang, Yujuan, Zhang, Jian, Ma, Chao, Xing, Lujuan, Wang, Wenxuan, Zhang, Wangang
• Format: Article
• Language: English
• Subjects: Animals; Beef aging; Cattle; Fat oxidation; Gas Chromatography-Mass Spectrometry; OAV; Odorants - analysis; Red Meat - analysis; Taste; Time Factors; Ultrasonic Waves; Ultrasound treatment; Volatile flavor; Volatile Organic Compounds - analysis
• ISSN: 1350-4177; 1873-2828; 1873-2828
• DOI: 10.1016/j.ultsonch.2024.106979

•Ultrasound improved the overall flavor profile of beef during postmortem aging.•Lipid oxidation was a crucial way to increase the types and contents of volatiles.•Ultrasound is a potential technique to enhance the flavor characteristics of beef. To investigate the effect of ultrasound treatment on the flavor profile of beef during postmortem aging, a comprehensive analysis of beef flavor was conducted at 0, 7, and 12 d of aging using sensory evaluation and electronic nose. Furthermore, the key volatile flavor compounds were identified using gas chromatography-mass spectrometry (GC–MS), and the odor activity value (OAV) was further evaluated. In addition, the primary pathway involved in flavor formation during beef aging after ultrasound treatment was explored. The results indicated that ultrasound enhanced the flavor profile of beef during postmortem aging by modifying the OAV of hexanal, heptanal, octanal, nonanal, decanal, (Z)-2-nonenal, dodecanal, pentanal, 1-octen-3-ol, octanoic acid, and 2-pentylfuran. Lipid oxidation was a crucial pathway through which ultrasound promoted the generation of volatile flavor compounds in beef, confirmed by the improved oxidation level of fatty acids, particularly monounsaturated ones. The study indicates that ultrasound technology can be regarded as an effective method for enhancing the beef flavor profile during postmortem aging.