Institute of Food Chemistry, Leibniz Universität Hannover, Callinstrasse 5, D-30167 Hanover, Germany.
Meat Sci. 2010 Oct;86(2):317-23. doi: 10.1016/j.meatsci.2010.04.036. Epub 2010 May 5.
Chicken breast and beef muscle were treated at 400 and 600 MPa for 15 min at 5 degrees C and compared to raw meat and a heated sample (100 degrees C for 15 min). Vacuum-packed beef meat with a smaller fraction of unsaturated fatty acids showed better oxidative stability during 14 days of cold storage, as shown by a low steady-state level of hydroperoxide values, than vacuum-packed chicken meat. Accordingly, the critical pressures of 400 MPa and 600 MPa for chicken breast and beef sirloin, respectively, were established. Volatiles released after opening of the meat bags or during storage of open meat bags, simulating consumer behaviour, were measured under conditions mimicking eating. Quantitative and olfactory analysis of pressurised meat gave a total of 46 flavour volatiles, mainly alcohols (11), aldehydes (15), and ketones (11), but all in low abundance after 14 days of storage. Overall, beef meat contained less volatiles and in lower abundance (factor of 5) compared to chicken meat. The most important odour active volatiles (GC-O) were well below the detection thresholds necessary to impart a perceivable off-flavour. Lipid oxidation was significantly accelerated during 24h of cold storage in both cooked chicken and beef when exposed to oxygen, while the pressurised and oxygen-exposed chicken and beef meat remained stable. Pressure treatment of beef and chicken did not induce severe changes of their raw aroma profiles.
鸡胸肉和牛肉肌肉在 5°C 下以 400 和 600 MPa 的压力处理 15 分钟，并与生肉和加热样品（100°C 处理 15 分钟）进行比较。真空包装的牛肉中不饱和脂肪酸的比例较小，在 14 天的冷藏过程中表现出更好的氧化稳定性，这表现为过氧化物值的稳态水平较低，而真空包装的鸡肉则不然。因此，分别确定了鸡胸肉和牛里脊的临界压力为 400 MPa 和 600 MPa。模拟消费者行为，在模拟进食条件下测量了打开肉袋后或在打开肉袋储存期间释放的挥发性物质。加压肉的定量和嗅觉分析共得到 46 种风味挥发物，主要是醇（11）、醛（15）和酮（11），但在储存 14 天后含量都很低。总体而言，与鸡肉相比，牛肉的挥发性物质较少，丰度也较低（低 5 倍）。最重要的气味活性挥发物（GC-O）远低于产生可察觉异味所需的检测阈值。在暴露于氧气的情况下，煮熟的鸡肉和牛肉在 24 小时的冷藏过程中脂质氧化明显加速，而加压和暴露于氧气的鸡肉和牛肉仍然稳定。牛肉和鸡肉的压力处理并未引起其生肉香气特征的剧烈变化。
