Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat.

ABSTRACT: The effect of PEF processing and chilled storage on the volatile composition and sensory properties of chilled and frozen lamb cuts was investigated in this study. Results showed that PEF-treated chilled and frozen lamb cuts varied in temporal flavour attributes with storage. Storage for 7 days resulted in oxidized flavour, while PEF treatments for all chilled and frozen cuts were associated with browned and livery flavour attributes. Partial least squares regression (PLSR) was applied to determine the predictive relationships between the volatile composition, fatty acid and amino acid profiles, and sensory responses for PEF treated lamb cuts. The results showed that some volatile compounds (2-nonanone, 2-pentylfuran, pyrrole, methyl pyrazine, 2-ethyl-3-methyl pyrazine, and thiophene) corr

SUBMITTER: Kantono K 

PROVIDER: S-EPMC8161130 | biostudies-literature | 2021 May

REPOSITORIES: biostudies-literature