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Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef

Summary

This study examined how different beef cuts (chuck tender, sirloin, and silverside) develop their unique flavors when instantly boiled. Researchers analyzed the fat composition in each cut and identified twelve compounds responsible for the beef’s aroma. They found that certain types of unsaturated fats in the meat are key to creating the distinctive meaty, savory flavors, with silverside producing the strongest aroma compounds overall.

Background

Beef flavor profiles are strongly influenced by cooking methods and lipid composition. Lipids are the precursors of aroma compounds in beef, and unsaturated fatty acids in phospholipids generate volatile compounds during thermal processing. Different beef cuts have varying muscle fiber compositions that influence their lipid profiles.

Objective

This study investigated the lipid profiles and instant-boiling volatile profiles of three beef cuts (chuck tender, sirloin, and silverside) to understand how phospholipid and free fatty acid alterations affect aroma-active compound formation. The research aimed to identify correlations between lipid composition and aroma compounds to determine suitability of different beef cuts for instant-boiling.

Results

Quantitative lipidomics identified 336 lipid molecular species, with 84-112 quantitatively different among the three beef slices. Twelve aroma-active compounds were identified as key contributors to beef flavor. Unsaturated free fatty acids and phosphatidylglycerols with unsaturated fatty acid residues positively correlated with aroma-active compounds, with hexanal, (E,E)-2,4-decadienal, and octanal being major flavor contributors.

Conclusion

Phospholipid and free fatty acid content, particularly unsaturated fatty acids, differs significantly among chuck tender, sirloin, and silverside beef. These lipid differences influence the aroma profiles of instant-boiled beef, with unsaturated FFAs and PGs with unsaturated residues being crucial for flavor differences. These findings provide insights into lipid composition and aroma formation for selecting appropriate beef cuts for instant-boiling.
  • Published in:Heliyon,
  • Study Type:Experimental Research,
  • Source: PMID: 39253161, DOI: 10.1016/j.heliyon.2024.e36382
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