THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT


https://doi.org/10.21323/2414-438X-2018-3-4-38-48

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Abstract

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.


About the Authors

Zenon V. Lovkis
The Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus, Minsk
Belarus

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., 29
Tel: +375–17–294–09–96



Irina M. Pochitskaya
The Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus, Minsk
Belarus

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

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



Natallia V. Komarova
The Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus, Minsk
Belarus

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., 29
Tel.: +375–17–294–12–65



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Supplementary files

For citation: Lovkis Z.V., Pochitskaya I.M., Komarova N.V. THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT. Theory and practice of meat processing. 2018;3(4):38-48. https://doi.org/10.21323/2414-438X-2018-3-4-38-48

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