Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi

• Published in: Food research international 2022-09, Vol.159, p.111545-111545, Article 111545
• Main Authors: Bai, Shuang, You, Liqin, Ji, Chen, Zhang, Tonggang, Wang, Yongrui, Geng, Duo, Gao, Shuang, Bi, Yongzhao, Luo, Ruiming
• Format: Article
• Language: English
• Subjects: Beef sao zi; Flavor; Maillard reaction products; Potentially hazardous substances; Stir-frying
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2022.111545

Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi. [Display omitted] •SFF stage play a positive role in the flavor formation of stir-fried beef products.•MSF is the main stage of forming Maillard reaction products and potentially hazardous substances of beef sao zi.•The extended stir-frying promoted Maillard reaction products and some hazardous substances.•The potential hazardous substances was still within the safety range for stir-frying beef sao zi. The effects of stir-frying stages on the formation of flavor volatile compounds, Maillard reaction products (MRPs) and potentially hazardous substances with time in stir-fried beef sao zi were investigated. A total of 122 volatile compounds were identified in beef sao zi after stir-frying. Most of the volatile compounds were produced in the stir-frying fat (SFF) process of beef sao zi. Furosine, fluorescence intensity, Nε-(1-Carboxymethyl)-L-lysine (CML), Nε-(1-Carboxyethyl)-L-lysine (CEL) polyaromatic hydrocarbons (PAHs), heterocyclic aromatic amines (HAAs) and acrylamides (AA) are mainly presented in stir-fried beef sao zi. The furosine peaked at MSF 120 s as the Maillard reaction progressed. The fluorescent compound gradually increased with time during the stir-frying process. The CML and CEL peaked at MSF 120 s. AA reached its maximum in MSF 90 s and then decreased. The quantities and content of HAAs and PAHs were increased by prolonging the stir-frying time, but ended up far lower than the maximum permissible value specified by the Commission of the European Communities. The extended stir-frying promoted MRPs and some hazardous substances, but the content of potentially hazardous substances was still within the safety range for stir-frying beef sao zi.