Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations
This study examined the effects of electrical stimulation on dry-cured tenderloin at different processing stages (0, 4, and 11 days), with a primary focus on lipid oxidation and the composition of volatile compounds. The study's results revealed that electrical stimulation enhanced lipase activ...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000355 |
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| author | Lisha Lan Li Chen Xiaolin Zhong Weiguo Cao Ying Zhou Jing Wan Yuanyuan Liu Qinjin Zhu |
| author_facet | Lisha Lan Li Chen Xiaolin Zhong Weiguo Cao Ying Zhou Jing Wan Yuanyuan Liu Qinjin Zhu |
| author_sort | Lisha Lan |
| collection | DOAJ |
| description | This study examined the effects of electrical stimulation on dry-cured tenderloin at different processing stages (0, 4, and 11 days), with a primary focus on lipid oxidation and the composition of volatile compounds. The study's results revealed that electrical stimulation enhanced lipase activity and accelerated lipid oxidation. Compared to the control group, the electrically stimulated samples exhibited higher total amino acid and fatty acid contents. Furthermore, the electrically stimulated group demonstrated superior taste (as assessed by an electronic tongue) and aroma profiles (as assessed by an electronic nose). Among the 49 compounds identified by GC–MS, the electrically stimulated dry-cured tenderloin displayed a greater diversity of volatile compounds. Notably, certain compounds, including ethyl lactate, ethyl myristate, 2,3-octanedione, and cyclohexanone, were exclusively detected in the electrically stimulated samples. These findings offer novel insights into the interplay between lipid oxidation and flavor development during meat processing via electrical stimulation. |
| format | Article |
| id | doaj-art-1e0776dcd6de4a288fb39d941b5d910a |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-1e0776dcd6de4a288fb39d941b5d910a2025-02-12T05:32:28ZengElsevierFood Chemistry: X2590-15752025-01-0125102189Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlationsLisha Lan0Li Chen1Xiaolin Zhong2Weiguo Cao3Ying Zhou4Jing Wan5Yuanyuan Liu6Qinjin Zhu7Guizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaGuizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaGuizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaGuizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaGuizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaGuizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaGuizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaCorresponding author.; Guizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaThis study examined the effects of electrical stimulation on dry-cured tenderloin at different processing stages (0, 4, and 11 days), with a primary focus on lipid oxidation and the composition of volatile compounds. The study's results revealed that electrical stimulation enhanced lipase activity and accelerated lipid oxidation. Compared to the control group, the electrically stimulated samples exhibited higher total amino acid and fatty acid contents. Furthermore, the electrically stimulated group demonstrated superior taste (as assessed by an electronic tongue) and aroma profiles (as assessed by an electronic nose). Among the 49 compounds identified by GC–MS, the electrically stimulated dry-cured tenderloin displayed a greater diversity of volatile compounds. Notably, certain compounds, including ethyl lactate, ethyl myristate, 2,3-octanedione, and cyclohexanone, were exclusively detected in the electrically stimulated samples. These findings offer novel insights into the interplay between lipid oxidation and flavor development during meat processing via electrical stimulation.http://www.sciencedirect.com/science/article/pii/S2590157525000355Dry-cured tenderloinElectrical stimulationLipid oxidationGC–MSFlavor component |
| spellingShingle | Lisha Lan Li Chen Xiaolin Zhong Weiguo Cao Ying Zhou Jing Wan Yuanyuan Liu Qinjin Zhu Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations Food Chemistry: X Dry-cured tenderloin Electrical stimulation Lipid oxidation GC–MS Flavor component |
| title | Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations |
| title_full | Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations |
| title_fullStr | Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations |
| title_full_unstemmed | Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations |
| title_short | Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations |
| title_sort | harmonious regulation flavor and lipid oxidation in dry cured tenderloin through electrical stimulation a study on lipase activity and sensory correlations |
| topic | Dry-cured tenderloin Electrical stimulation Lipid oxidation GC–MS Flavor component |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000355 |
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