Novel unfiltered beer-based marinades to improve the nutritional quality, safety, and sensory perception of grilled ruminant meats

•Grilling is a cooking method that could modify the grilled meat quality and safety.•Unfiltered beer based marinades effect on grilled meat quality and safety is studied.•The volatile profile of grilled beef and moose was studied by SPME-GC/MS.•Unmarinated meat showed higher lipid oxidation and Mail...

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Bibliographic Details
Published in:Food chemistry 2020-01, Vol.302, p.125326-125326, Article 125326
Main Authors: Vidal, Natalia P., Manful, Charles, Pham, Thu H., Wheeler, Evan, Stewart, Peter, Keough, Dwayne, Thomas, Raymond
Format: Article
Language:English
Subjects:
Grilled ruminant meat
Maillard reaction compounds
Oxidation
SPME-GC/MS
Unfiltered beer-based marinades
Volatile metabolites
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Summary:•Grilling is a cooking method that could modify the grilled meat quality and safety.•Unfiltered beer based marinades effect on grilled meat quality and safety is studied.•The volatile profile of grilled beef and moose was studied by SPME-GC/MS.•Unmarinated meat showed higher lipid oxidation and Maillard products content.•Volatile terpene content and the antioxidant activity was significantly correlated. Ruminant meat is considered an excellent source of proteins, dietary fatty acids and essential minerals. Grilling is a popular cooking method; however, the high temperatures employ could modify the grilled meat quality and safety. In this study, the effects of novel beer-based marinades infused with herbs and spices on the quality, safety, and sensory perception of grilled beef and moose meat is examined. Unmarinated meat showed high content of volatile lipid oxidation and Maillard reaction products compared to the marinated samples, which contained higher number and abundance of terpenes and sulfur based compounds. Strong relationships between Maillard products and heterocyclic amines formation, as well as between volatile terpenes and the lipophilic antioxidant activity, were observed in the grilled meats. The findings suggest the unfiltered beer-based marinades were effective in reducing lipid oxidation and Maillard reaction compounds formation, while improving the nutritional quality, safety and sensory preference of grilled ruminant meats.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2019.125326