meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2018-3-4-38-48meat-106Research ArticleСтатьиTHE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENTИССЛЕДОВАНИЕ АРОМАТИЧЕСКОГО ПРОФИЛЯ И ЦВЕТОВЫХ ХАРАКТЕРИСТИК МЯСА ГОВЯДИНЫ ПРИ ТЕРМИЧЕСКОЙ ОБРАБОТКЕЛовкисЗ. В.LovkisZenon V.

Ловкис Зенон Валентинович — доктор технических наук, про­фессор, член-корреспондент НАН Беларуси, генеральный дирек­тор

220037, Беларусь, Минск, ул. Козлова, 29Тел.: +375–17–294–09–96

Doctor of technical sciences, professor, corre­sponding member to the National Academy of Sciences of the Re­public of Belarus, General director

220037, Belarus, Minsk, Kozlova str., 29Tel: +375–17–294–09–96

info@belproduct.comПочицкаяИ. М.PochitskayaIrina M.

Почицкая Ирина Михайловна — кандидат сельскохозяйственных наук, начальник Республиканского контрольно-­испытатель­ного комплекса по качеству и безопасности продуктов питания

220037, Беларусь, Минск, ул. Козлова, 29Тел.: +375–17–294–36–04

Candidate of agricultural sciences, head of Republican control and testing complex on quality and food safety

220037, Belarus, Minsk, Kozlova str., 29Tel.: +375–17–294–36–04

pochitskaja@yandex.ruКомароваН. В.KomarovaNatallia V.

Комарова Наталья Викторовна — кандидат технических наук, заведующий лабораторией физико-­химических исследований, Республиканский контрольно-испытательный комплекс по каче­ству и безопасности продуктов питания

220037, Беларусь, Минск, ул. Козлова, 29Тел.: +375–17–294–12–65

Candidate of technical sciences, head of the laboratory of physical and chemical research the Republican control and testing complex on quality and food safety

220037, Belarus, Minsk, Kozlova str., 29Tel.: +375–17–294–12–65

aleko-2006@tut.byНаучно-практический центр Национальной академии наук Беларуси по продовольствию, МинскБеларусьThe Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus, MinskBelarus201828122018343848Copyright © Lovkis Z.V., Pochitskaya I.M., Komarova N.V., 20182018Ловкис З.В., Почицкая И.М., Комарова Н.В.Lovkis Z.V., Pochitskaya I.M., Komarova N.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/106

The article presents the study results of changes in the odor profile and color characteristics in beef under various heat treatment conditions. More than 120 volatile substances are identified. In samples subjected to short-term and minor heat treatment, 2-methyl-butene and ethyl hexanoate were found in significant amounts. In samples subjected to prolonged roasting at low temperature, as well as in samples subjected to processing at higher temperature for less time period, was found 3,5-dimethyl–4-octanone. Analysis of changes in color characteristics showed that increase in heating temperature results in significant darkening of the samples. The maximum heating temperature of 210 °C had the most significant effect on the color change. After heating for more than 30 minutes, carbonization of the samples occurred. The results indicate that controlling the temperature and duration of heat treatment helps to obtain the finished product of desired color.

В статье представлены результаты исследований изменения ароматического профиля и цветовых характеристик мяса говядины при различных режимах термической обработки. Установлено более 120 летучих веществ. В образцах подвергнутых краткосрочной и незначительной тепловой обработке обнаружены в значительных количествах 2-метил-бутен, этилгексаноат. В образцах подвергнутых длительной обжарке при небольшой температуре, а также в образцах, подвергнутых более высокотемпературной обработке, но меньшее время были обнаружены 3,5-диметил–4-октанон. Анализ изменения цветовых характеристик показал, что с увеличением температуры нагревания наблюдается существенное потемнение образцов. Максимальная температура нагревания 210 °C оказала наиболее существенное влияние на изменение цвета. После нагревания более 30 минут происходило обугливание образцов. Полученные результаты свидетельствуют о том, что контролируя температуру и длительность процесса нагревания, можно получать желаемый цвет готового продукта.

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The authors declare that there are no conflicts of interest present.