Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/192682
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Ageing and retail display time in raw beef odour according to the degree of lipid oxidation |
Autor: | Resconi, Virginia C.; Bueno, Mónica CSIC ORCID ; Escudero, Ana CSIC ORCID; Magalhaes, Danielle; Ferreira, Vicente CSIC ORCID; Campo, M. Mar | Palabras clave: | SPME-GCMS Volatile compounds Meat aroma Modified atmosphere packaging Meat quality |
Fecha de publicación: | 1-mar-2018 | Editor: | Elsevier | Citación: | Food Chemistry 242: 288-300 (2018) | Resumen: | This study aims to assess the changes in beef aroma over time when steaks from pre-aged knuckles are stored in retail display under high oxygen conditions for 15 or 22 days in vacuum conditions. Odorous volatile compounds were analysed by solid-phase microextraction/gas chromatography-mass spectrometry. Results were grouped as low, medium and high oxidative groups according to thiobarbituric acid reactive substances values after 9 days of display. The intensity of off-odours in the raw meat increased with ageing and display time and oxidative groups. Based on correlations between the variables and regressions of the compounds through display, eight compounds were proposed as odour shelf-life markers. Among them, five were most sensitive and precise in all oxidative groups: 1-hexanol in meat aged for 15 days, ethyl- octanoate and 2-pentylfuran in meat aged for 22 days, and pentanoic and hexanoic acids in the two studied ageing times. | Versión del editor: | http://dx.doi.org/10.1016/j.foodchem.2017.09.036 | URI: | http://hdl.handle.net/10261/192682 | DOI: | 10.1016/j.foodchem.2017.09.036 | ISSN: | 0308-8146 |
Aparece en las colecciones: | (ICVV) Artículos (CIAL) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
accesoRestringido.pdf | 15,35 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
47
checked on 16-mar-2024
WEB OF SCIENCETM
Citations
42
checked on 28-feb-2024
Page view(s)
231
checked on 29-mar-2024
Download(s)
27
checked on 29-mar-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.