Lan Lisha, Chen Li, Zhong Xiaolin, Cao Weiguo, Zhou Ying, Wan Jing, Liu Yuanyuan, Zhu Qinjin
Guizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Food Chem X. 2025 Jan 16;25:102189. doi: 10.1016/j.fochx.2025.102189. eCollection 2025 Jan.
This study examined the effects of electrical stimulation on dry-cured tenderloin at different processing stages (0, 4, and 11 days), with a primary focus on lipid oxidation and the composition of volatile compounds. The study's results revealed that electrical stimulation enhanced lipase activity and accelerated lipid oxidation. Compared to the control group, the electrically stimulated samples exhibited higher total amino acid and fatty acid contents. Furthermore, the electrically stimulated group demonstrated superior taste (as assessed by an electronic tongue) and aroma profiles (as assessed by an electronic nose). Among the 49 compounds identified by GC-MS, the electrically stimulated dry-cured tenderloin displayed a greater diversity of volatile compounds. Notably, certain compounds, including ethyl lactate, ethyl myristate, 2,3-octanedione, and cyclohexanone, were exclusively detected in the electrically stimulated samples. These findings offer novel insights into the interplay between lipid oxidation and flavor development during meat processing via electrical stimulation.
本研究考察了电刺激对不同加工阶段（0天、4天和11天）的干腌里脊的影响，主要关注脂质氧化和挥发性化合物的组成。研究结果表明，电刺激增强了脂肪酶活性并加速了脂质氧化。与对照组相比，电刺激样品的总氨基酸和脂肪酸含量更高。此外，电刺激组在口感（通过电子舌评估）和香气特征（通过电子鼻评估）方面表现更优。在通过气相色谱 - 质谱法鉴定出的49种化合物中，电刺激的干腌里脊显示出更多样化的挥发性化合物。值得注意的是，某些化合物，包括乳酸乙酯、肉豆蔻酸乙酯、2,3 - 辛二酮和环己酮，仅在电刺激样品中被检测到。这些发现为通过电刺激进行肉类加工过程中脂质氧化与风味形成之间的相互作用提供了新的见解。
