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Effects of heat treatment on warmed-over flavour in ground beef during aerobic chill storage

Einfluß der Aufwärmebedingungen auf den Aufwärmegeschmack von gehacktem Rindfleisch bei aerober Kühllagerung

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Zusammenfassung

Es wurde der Einfluß der Aufwärmebedingungen (Endpunkttemperatur und -geschwindigkeit) auf die Entwicklung des Aufwärmgeschmacks (WOF) in gehacktem Rindfleisch bei aerober Kühllagerung untersucht. WOF wurde bei Extraktionsbestimmungen mit Hilfe von Thiobarbitursäure-reaktiven Substanzen (TBARS) bestimmt und mit der sensorischen Beurteilung verglichen. Der Einfluß von Endpunkttemperatur, Aufwärmegeschwindigkeit und Kühllagerung auf TBARS wurden als eine mathematische Funktion (Kinetik 1. Ordnung) beschrieben. Diese Funktion voraussagt erhöhte Mengen von TBARS bei erhöhter Endpunkttemperatur (60–80 °C), Aufwärmezeit und Kühllagerungszeit. Die Funktion kann beim Optimieren von Prozeßbedingungen bei gekochten Fleischprodukten verwendet werden.

Abstract

The effect of heat-treatment conditions (end-point temperature and rate) on warmed-over flavour (WOF) development in ground beef during aerobic chill storage was examined. Quantification of WOF was determined by extraction of thiobarbituric-acid-reactive substances (TBARS), which were correlated with scores obtained by a sensory panel. The effect of end-point temperature, heating rate and chill-storage time on TBARS is described by a mathematical model based on first-order kinetics. The model predicts increasing levels of TBARS with increasing end-point temperature (60–80° C), increasing heating time and chill-storage time. The model can be used for optimizing processing conditions of heat-treated meat products.

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Authors and Affiliations

  1. Department of Dairy and Food Science and KVL Centre for Food Research, The Royal Veterinary and Agricultural University, 40, Thorvaldsensvej, DK-1871, Frederiksberg C, Denmark

    Martin M. Mielche & Grete Bertelsen

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  1. Martin M. Mielche
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  2. Grete Bertelsen
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Mielche, M.M., Bertelsen, G. Effects of heat treatment on warmed-over flavour in ground beef during aerobic chill storage. Z Lebensm Unters Forch 197, 8–13 (1993). https://doi.org/10.1007/BF01202692

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  • DOI: https://doi.org/10.1007/BF01202692

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