Wilson Matthew D, Hunt Ian G, Sawyer Samantha M, Kocharunchitt Chawalit, Li Zeer, Stanley Roger A
Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia; School of Agriculture, Food & Wine, University of Adelaide, Adelaide, South Australia, Australia.
Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia.
Meat Sci. 2025 Feb;220:109705. doi: 10.1016/j.meatsci.2024.109705. Epub 2024 Nov 3.
Changes in meat sensory quality during storage are difficult to assess accurately and objectively. Advanced analytical technologies for sensory assessment could help predict sensory changes. In this study, vacuum-packed (VP) minced beef was incubated at four different temperatures until the end of its quality shelf-life, before conducting instrumental taste analysis with an Insent electronic tongue and analysis of volatile compounds with headspace SPME GC-MS. It was found that storage time and storage temperature variables explained variation in odour, sourness and umami (adjusted R-squared values of 61 %, 58 % and 63 % respectively), with a relationship identified between sourness and umami tastes and the abundance of volatile compounds (2-butanone, methyl butyrate, methyl valerate and ethyl acetate), and trained panel scores of the odour of beef. The results highlighted that instrumental taste measurements could be used as a potential predictor of sensory shelf-life in vacuum packed beef.
肉类在储存过程中的感官品质变化很难进行准确客观的评估。先进的感官评估分析技术有助于预测感官变化。在本研究中，将真空包装（VP）的碎牛肉在四个不同温度下孵育，直至其品质保质期结束，然后用Insent电子舌进行仪器味觉分析，并用顶空固相微萃取气相色谱 - 质谱联用仪分析挥发性化合物。结果发现，储存时间和储存温度变量解释了气味、酸味和鲜味的变化（调整后的决定系数分别为61%、58%和63%），酸味和鲜味与挥发性化合物（2-丁酮、丁酸甲酯、戊酸甲酯和乙酸乙酯）的丰度以及牛肉气味的训练小组评分之间存在关联。结果突出表明，仪器味觉测量可作为真空包装牛肉感官保质期的潜在预测指标。
