FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (13): 14-21.doi: 10.7506/spkx1002-6630-20180812-103

• Basic Research • Previous Articles     Next Articles

Effect of Drying Temperature on Fatty Acid Composition in Air-Dried Beef during Chilled Storage

LI Yuhui, WANG Jungang, LIU Chengjiang, GUO Anmin, HAN Dongyin   

  1. 1. Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China; 2. Key Laboratory of Agro-products Processing, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China; 3. Yurun Food Limited Company of Xinjiang, Shihezi 832000, China
  • Online:2019-07-15 Published:2019-07-23

Abstract: To investigate the effect of drying temperature on lipid oxidation and fatty acid composition in air-dried beef during chilled storage, beef round from Xinjiang brown cattle was marinated and then air-dried at different temperatures (20 ℃ for 48 h, 40 ℃ for 20 h, 50 ℃ for 12 h, or 60 ℃ for 8 h). After being cooled down to room temperature, the meat samples were stored in a refrigerator at 4 ℃. Sampling occurred on days 0, 15, 30 and 60 for analysis of changes in pH, peroxide value (POV), acid value (AV), thiobarbituric acid reaction substrate (TBARS) value, and the lipid content and fatty acid composition of total intramuscular lipids, phospholipids, triglycerides and free fatty acids. The results showed that the pH value of air-dried beef decreased first and then marginally increased with the prolongation of storage time (P > 0.05). Air-drying temperature significantly affected the fat content (P < 0.05), whereas storage time had no significant effect (P > 0.05). The POV, AV and TBARS value of the samples dried at the same temperatures increased with storage time. Drying temperature had no significant effect on intramuscular fatty acid composition or the contents of triglycerides and phospholipids in air-dried beef, but increasing drying temperature led to marked increases in free fatty acid content. Compared with air drying at 20 ℃,the free fatty acid content in the sample dried at 60 ℃ increased by 0.84%, 1.82%, 1.45%, and 1.14% after 0, 15, 30 and 60 days of storage, respectively. For the samples dried at 50 and 60 ℃, a preferential hydrolysis of polyunsaturated fatty acids (PUFA) in phospholipids was observed, as demonstrated by a marked decrease in the percentage of PUFA in phospholipids whereas a significant increase in the percentage of PUFA in free fatty acids existed during storage. Therefore, the results of this study provide insights into why air drying temperature can affect flavor formation during the processing of air-dried beef.

Key words: air-dried beef, fatty acid composition, lipid oxidation, storage

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