FOOD SCIENCE

Previous Articles     Next Articles

Effect of Vacuum Concentration on Volatile Compounds in Beef Bone Stock

Yang Zhuo-yu,Li Yong-peng,Yu Qun-li,Zhang Li,Zhang Wen-hua,Zhang Yu-bin   

  1. 1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;
    2. Ningxia Xiahua Muslim Food Co. Ltd., Zhongwei 755002, China
  • Online:2013-05-25 Published:2013-05-07

Abstract:

In order to investigate the effect of vacuum concentration on volatile compounds in beef stock, ordinary and
concentrated beef bone stocks maded from adult cattle bones were analyzed by GC-MS for volatile composition. In addition
to hydrocarbons, alcohols, aldehydes, ketones, esters, aromatic compounds and heterocyclic compounds, the concentrated
bone stock also contained the compounds acid, β-sesqui-phellandrene and 2,3-dimethyl- pyrazine, which were not found in
the oridinary bone stock. Meanwhile, the content of aldehydes in the concentrated stock was 42.57% lower than in its the
ordinary stock, whereas the contents of aromatic compounds, hydrocarbons and esters were increased by 17.26%, 11.78%
and 7.39% in the former, respectively, although no evident differences were observed for other volatile compounds. These
results suggeste that vacuum concentration can increase the contents of aromatic compounds an hydrocarbons and reduce the
content of aldehydes, indicating a significant effect on volatile compounds in beef bone stock.

Key words: beef stock, vacuum concentration, volatile compounds