Byrne D V, Bredie W L, Bak L S, Bertelsen G, Martens H, Martens M
Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK 1958 Frederiksberg C, Denmark.
Meat Sci. 2001 Nov;59(3):229-49. doi: 10.1016/s0309-1740(01)00072-9.
Two independent sensory profiles were carried out to evaluate warmed-over flavour (WOF) development in cooked, chill-stored and reheated pork patties. The patties were derived from the Musculus semimembranosus of animals subjected to different pre-slaughter stress treatments. All patties were stored in oxygen permeable bags at 4°C for 0, 1, 2, 3 and 5 days to facilitate WOF development. In addition, thiobarbituric acid reactive substances (TBARS), conjugated dienes, pH, water content, total lipids and the fatty acid compositions of phosphatidyl choline (PC), phosphatidyl ethanolamine (PE) and total lipids, were measured in the cooked meat patties. A data analytical strategy involving Analysis of Variance-Partial Least Squares Regression (ANOVA-PLSR), to determine relationships between the design variables (WOF and pre-slaughter stress) and the sensory-chemical data, and PLSR to elucidate predictive links between the sensory and chemical data was utilised. WOF was found to involve the development of lipid oxidation derived nuance off-flavour and odour notes, e.g. rancid-like flavour and linseed oil-like odour, in association with a concurrent decrease in cooked pork meat-like flavour. The reduction in "meatiness", over the initial days, 0-2 of WOF development was attributed to the degradation of both, unstable sulfur-containing amino acids in meat proteins and sulfur-containing "meaty" aroma compounds. Whereas, at the later days, 3-5 of WOF development the "meaty" loss was ascribed to perceptual masking by lipid oxidation products. TBARS and conjugated dienes were found to be significant (P<0.05) predictors of the sensory terms related to the lipid oxidation aspect of WOF. Whilst the polyunsaturated fatty acid (PUFAs) contents of PE, PC and the total lipids were found to decrease with WOF development, reflecting their loss in lipid oxidation reactions. The sensory variation related to pre-slaughter stress appeared to be distinct from WOF variation and was described by a sour to sweet taste continuum. However, interactions were noted that indicated increasing pre-slaughter stress resulted in a decreased sensory perception of WOF. Moreover, pH and water content were found to significantly (P<0.05) predict the sensory effects resulting from pre-slaughter stress.
进行了两项独立的感官分析，以评估熟制、冷藏和再加热猪肉饼中加热过度风味（WOF）的形成情况。这些肉饼取自经过不同宰前应激处理的动物的半膜肌。所有肉饼均装在透气袋中，于4°C下储存0、1、2、3和5天，以促进WOF的形成。此外，还测定了熟肉饼中的硫代巴比妥酸反应性物质（TBARS）、共轭二烯、pH值、水分含量、总脂质以及磷脂酰胆碱（PC）、磷脂酰乙醇胺（PE）和总脂质的脂肪酸组成。采用了一种数据分析策略，包括方差分析-偏最小二乘回归（ANOVA-PLSR）来确定设计变量（WOF和宰前应激）与感官化学数据之间的关系，以及偏最小二乘回归（PLSR）来阐明感官数据与化学数据之间的预测联系。结果发现，WOF的形成涉及脂质氧化衍生的细微异味和气味的产生，例如类似酸败的风味和类似亚麻籽油的气味，同时熟猪肉样风味会相应降低。在WOF形成的最初0至2天内，“肉味”的降低归因于肉蛋白中不稳定含硫氨基酸和含硫“肉香”香气化合物的降解。而在WOF形成的后期3至5天，“肉味”的损失归因于脂质氧化产物的感知掩盖作用。发现TBARS和共轭二烯是与WOF脂质氧化方面相关的感官指标的显著（P<0.05）预测因子。同时，随着WOF的形成，PE、PC和总脂质中的多不饱和脂肪酸（PUFA）含量降低，这反映了它们在脂质氧化反应中的损失。与宰前应激相关的感官变化似乎与WOF变化不同，表现为从酸味到甜味的连续变化。然而，注意到存在相互作用，表明宰前应激增加会导致对WOF的感官感知降低。此外，发现pH值和水分含量能显著（P<0.05）预测宰前应激产生的感官效应。
